Armagnac Prune Cake

Introduce your family a new type of dessert with this scrumptious cake made with prunes and armagnac.

Yields:	16 servings
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	Preparation	30 minutes
	Cooking	75 minutes
	Ready In	105 minutes

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Ingredients

12	ounces	prunes	pitted
2	cups	water
1/4	cup	armagnac	or cognac
1 1/2	cup	vegetable oil
2 1/4	cups	sugar
5	large	eggs
2	tablespoons	vanilla extract
3	cups	flour, all-purpose
1	tablespoon	baking soda
2 1/2	teaspoons	cinnamon	ground
1	teaspoon	nutmeg	ground
1	teaspoon	allspice	ground
1/2	teaspoon	cardamom seeds	ground
1/2	teaspoon	cloves	ground
1	teaspoon	salt
1 1/2	cup	buttermilk


1 1/2	cup	sugar
1/4	cup	butter	unsalted
1/2	cup	armagnac	or cognac
2	tablespoons	corn syrup	light
2	tablespoons	lemon juice	fresh
1	teaspoon	baking soda


1	x	ice cream	vanilla

Directions

FOR CAKE: Position rack in center of oven and preheat oven to 350 degrees. Butter and flour 12 cup bundt pan. Combine prunes, water and Armagnac in heavy medium saucepan. Simmer until prunes are tender, about 15 minutes. Drain prunes, reserving 1/4 cup cooking liquid for glaze. Coarsely chop prunes.

Beat oil, sugar, eggs and vanilla in large bowl until well blended. In medium bowl, mix flour, baking soda, spices and salt to blend. Mix dry ingredients into dry mixture. Add buttermilk, beating until batter is smooth. Fold in chopped prunes. Transfer batter to prepared pan. Bake cake until tester comes out clean, about 1 hour 5 minutes. Transfer to rack in pan.

FOR GLAZE: Combine reserved 1/4 cup prune cooking liquid, sugar, butter, Armagnac, corn syrup, lemon juice and baking soda in heavy large saucepan. Bring to boil over medium heat, stirring occasionally. Boil 2 minutes.

Pierce cake in several places with long toothpick or wooden skewer. Slowly pour 1 1/4 cups glaze over hot cake. Reserve extra glaze. Let glazed cake cool in pan 30 minutes. Turn cake out onto platter. Cool completely.

Cut cake into wedges. Serve with vanilla ice cream, passing additional glaze separately as sauce.