Apple and Armagnac Prune Cake

Eric Lanlard adds the classic French combination of apples and Armagnac to this sumptuous prune cake
By Eric Lanlard
Apple and Armagnac Prune Cake
  • Rating:
  • Serves: 6
  • Cook Time: 50 minutes
  • Prep Time: 20 minutes plus overnight soaking
  • Effort: medium


  • 12-15 large pitted prunes
  • 5 tbsp armagnac, (or brandy)
  • 150 g butter
  • 200 g caster sugar
  • 2 large eggs, beaten
  • 100 g self-raising flour
  • 125 g ground almonds
  • 125 ml milk
  • 1 tsp baking powder
  • 2-3 cooking apples, peeled and cut into chunky slices
  • generous pinches ground cinnamon
  • 2 tbsp demerara sugar


1. Soak the prunes in the Armagnac or brandy overnight.

2. Preheat the oven to 180C/gas 4, then grease and line a 22cm diameter cake tin with greaseproof paper.

3. Mix together the butter, caster sugar, beaten eggs, self-raising flour, ground almonds, milk and baking powder in a food processor for about 15 seconds. Make sure you scrape down the sides of your mixer and blend again to get an even mix.

4. Spoon the batter into the prepared tin. Drain the prunes and add with the apples to the cake. Arrange them evenly on top.

5. Pour over any remaining alcohol from the prunes, sprinkle with the cinnamon and demerara sugar and bake in the preheated oven for 40-50 minutes, or until a skewer inserted in the centre of the cake comes out clean.

6. Leave to cool before turning out on to a serving plate.

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