Prune, Chocolate and Armagnac Tipsy Cake

Preparation info

    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 250 g (½ lb) unsalted butter
  • 200 g (7


Cream the butter and sugar until light and fluffy. Sift the flour, salt and cocoa together. Beat the eggs and flour alternately into the creamed mixture. Stir in the rest of the ingredients except for half the spirit, and adding enough milk to give a soft dropping consistency to the mixture. Grease and line a loaf tin, and spoon in the mixture. Smooth the top, and