Prune & Armagnac Cake

January/February 1994

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This moist, rustic cake is full of plump prunes and rich Armagnac.

Prune & Armagnac Cake

Makes: 8 servings

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  • 1 cup pitted prunes, quartered
  • 1/2 cup Armagnac or Cognac
  • 1/2 cup cornmeal, plus more for preparing pan
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • Pinch or salt
  • 1/2 cup sugar
  • 2 tablespoons canola oil
  • 1 tablespoon butter, softened
  • 1 large egg
  • 1 large large egg white
  • 1/4 cup nonfat plain yogurt
  • 2 teaspoons vanilla extract


  1. Combine prunes and Armagnac (or Cognac) in a small bowl and let stand for 2 hours, stirring occasionally. Drain, reserving the liquid.
  2. Preheat oven to 350°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.
  3. 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.
  4. 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 & Notes

  • 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.


Per serving: 227 calories; 6 g fat (1 g sat, 2 g mono); 30 mg cholesterol; 34 g carbohydrates; 3 g protein; 2 g fiber; 108 mg sodium; 172 mg potassium.

Carbohydrate Servings: 2

Exchanges: 1/2 starch, 1 fruit, 1 other carbohydrate, 1 fat

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Total Time
1 hour or less
8 or more
Preparation/ Technique
Ease of Preparation
January/February 1994
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