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Note that the glaze will soak into the cake, leaving it quite moist. Serve it with a pot of Earl Grey or Darjeeling tea. Cooking.com Tip: When baking a cake, it is necessary to butter and flour the pan before filling to keep the cake from sticking. Melted butter is easy to spread and gets into all those nooks and crannies in a Bundt pan. Melt the butter in a butter warmer or microwave and brush it onto the sides of the pan with a pastry brush. Then dust the pan with flour, tapping out the excess.
- For Cake:
- 2 cups water
- 12 ounces pitted prunes
- 1/4 cup Armagnac or Cognac
- 3 cups all-purpose flour
- 1 tablespoon baking soda
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon freshly ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 2 1/4 cups sugar
- 1 1/2 cups vegetable oil
- 5 large eggs
- 2 tablespoons vanilla extract
- 1 1/2 cups buttermilk
- For Glaze:
- 1 1/2 cups sugar
- 1/2 cup Armagnac or Cognac
- 1/4 cup (1/2 stick) unsalted butter
- 2 tablespoons light corn syrup
- 2 tablespoons fresh lemon juice
- 1 teaspoon baking soda
FOR CAKE: Position rack in center of oven and preheat to 350 degrees F. Butter and flour 12-cup Bundt pan.
Combine water, prunes and Armagnac in heavy large saucepan. Simmer until prunes are just tender, about 10 minutes. Drain prunes; reduce cooking liquid to 1/4 cup. Reserve 1/4 cup cooking liquid for glaze. Quarter prunes. Set aside.
Whisk flour and next 7 ingredients in medium bowl to blend. Using electric stand mixer with paddle attachment, beat sugar, oil, eggs and vanilla in large bowl until well blended. Mix in dry ingredients just until blended. Add buttermilk; beat just until batter is smooth. Fold in quartered prunes. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour, 10 minutes. Transfer to cooling rack.
Meanwhile, combine all ingredients in heavy large saucepan. Mixture will foam. Mix in reserved 1/4 cup prune cooking liquid. Bring to boil over medium heat. Boil 2 minutes, stirring occasionally.
Using skewer, pierce cake all over. Slowly pour all but 1/2 cup hot glaze over hot cake. Cool glazed cake in pan 30 minutes. Turn cake out onto platter. Cool completely and serve.
Cut cake into wedges; transfer to plates. Drizzle with reserved sauce and serve.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
593 calories; 26g total fat; 75mg cholesterol; 510mg sodium; 82g carbohydrates; 3g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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