This moist, rustic cake is full of plump prunes and rich Armagnac. Source: EatingWell Magazine, January/February 1994

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine prunes and Armagnac (or Cognac) in a small bowl and let stand for 2 hours, stirring occasionally. Drain, reserving the liquid.

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  • Preheat oven to 350 degrees F. Coat a 8-inch round cake pan with cooking spray. Line the bottom of the pan with a circle of parchment or wax paper. Coat the paper with cooking spray and dust the pan with cornmeal, shaking out excess.

  • Combine cornmeal, flour, baking powder and salt in a medium bowl. Whisk together sugar, oil and butter in a large mixing bowl until well combined. Add egg and egg white, whisking until just combined. Stir in yogurt, vanilla and 1 tablespoon of the prune soaking liquid. Fold in the dry ingredients until just combined. Pour the batter into the prepared pan and scatter the reserved prunes over the top. Bake until the cake is golden and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool the cake on a rack for 10 minutes.

  • Invert the cake, peel off paper, and place right-side up on a serving plate. Brush the top of the cake with the remaining prune soaking liquid and serve warm.

Tips

Make Ahead Tip: Wrap the cake in plastic wrap and refrigerate for up to 2 days. Warm for 10 minutes at 350°F before serving.

Nutrition Facts

229 calories; 6 g total fat; 1.4 g saturated fat; 27 mg cholesterol; 110 mg sodium. 192 mg potassium; 34.3 g carbohydrates; 2.3 g fiber; 13 g sugar; 3.3 g protein; 480 IU vitamin a iu; 1 mg vitamin c; 16 mcg folate; 43 mg calcium; 1 mg iron; 13 mg magnesium;

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/20/2011
I made this in the 90's too and we liked it a lot. I too make it for the Holidays....:) Read More
Rating: 5 stars
12/07/2011
I made this cake back in the '90's when I'd subscribed to EATING WELL magazine. The recipe was a big hit with friends and family. Years later I made the cake and gave it away in a holiday tin for Christmas gift; much better than fruit cake. Read More
Rating: 3 stars
11/21/2011
Re: Just for fun Read More
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