Step #1 ---GLAZE------ 1 1/2 c Sugar 1/4 c Unsalted butter 1/2 c Armagnac or Cognac 2 tb Light corn syrup 2 tb Fresh lemon juice 1 ts Baking soda--OPTIONAL----- Vanilla ice cream FOR CAKE: Position rack in center of oven & preheat to 350 F.
Step #2 Butter & flour 12-c bundt pan.
Step #3 mix prunes, water and Armagnac in heavy medium saucepan.
Step #4 Simmer until prunes are tender, about 15 mins.
Step #5 Drain prunes, reserving 1/4 c cooking liquid for glaze.
Step #6 Coarsely chop prunes.
Step #7 Beat oil, sugar, eggs & vanilla in large bowl until well mixed.
Step #8 In medium bowl, mix flour, baking soda, spices & salt to mix.
Step #9 Mix dry ingredients into dry mixture.
Step #10 Add buttermilk, beating until batter is smooth.
Step #11 Fold in sliced prunes.
Step #12 Transfer batter to prepared pan.
Step #13 Bake cake until tester comes out clean, about 1 hr 5 mins.
Step #14 Transfer to rack in pan.
Step #15 FOR GLAZE: mix reserved 1/4 c prune cooking liquid, Armagnac, butter, sugar, corn syrup, lemon juice & baking soda in heavy large saucepan.
Step #16 Bring to boil over med-heat/flame, stirring every once in awhile.
Step #17 Boil 2 mins.
Step #18 Pierce cake in several places with long toothpick or wooden skewer.
Step #19 Slowly pour 1-1/4 c glaze over hot cake.
Step #20 Reserve extra glaze.
Step #21 Let glazed cake cool in pan 30 mins.
Step #22 Turn cake out onto platter.
Step #23 Cool completely.
Step #24 Cut cake into wedges.
Step #25 serve this with vanilla ice cream, passing extra glaze separately as sauce.
Step #26 --.
Enjoy the ARMANDO PALACIOS' VEGETARIAN SOFT TACOS recipe