Brandied Apricot or Prune and Armagnac Loaf

Name: Brandied Apricot or Prune and Armagnac Loaf
Yield: Makes 2 cakes; each serves 8–10
Cuisine: American
Ingredients: 4 large eggs, at room temperature; ¾ cup buttermilk, at room temperature; 2 teaspoons vanilla extract; 8 ounces (2 sticks) sweet butter; ½ teaspoon salt; 3 cups (12 ounces) sifted all-purpose flour; ¼ cup brandy or Armagnac ¾ cup (3½ ounces) minced dried apricots or prunes; ½ teaspoon baking soda; ½ teaspoon baking powder; 2 cup sugar

Preparation info

Makes 2 cakes; each serves
8–10

Difficulty
Easy

Appears in

Cocolat

By Alice Medrich

Published 1990

About

For best flavor, bake at least one day ahead.

Ingredients

¼ cup brandy or Armagnac ¾ cup (3½ ounces) minced dried apricots

Americas
United States
Dessert
Cake
Vegetarian

Method

Preheat oven to 325°. Spray pan(s) well with a pan release such as Pam. Combine liqueur with minced fruit in a small bowl; set aside. Sift together flour, baking powder, baking soda, and salt; set aside.
In the bowl of an electric mixer, cream butter,