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Cakes & Bakes: Prune tea loaf

Armagnac is the perfect pairing for prunes. However, if you prefer, you can swap this out for an equal quantity of freshly-brewed, strong black tea.

Serve warm, cut into thick slices, buttered generously accompanied by a cup of tea. After my little break, it’s back to doing the accounts!

Click here to save my recipe to Pinterest for a later date!

Prune tea loaf
Serves 8
Cook Time
45 min
Cook Time
45 min
  1. 200g/7oz prunes (Agen ones are best)
  2. 2-4 tbsp Armagnac
  3. 2 eggs
  4. 100g/3½oz brown soft sugar
  5. 250g/9oz self raising flour
  6. 75ml/2⅔fl oz milk
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  1. Preheat the oven to 170ºC/325ºF/Gas mark 3
  2. Grease & line a 900g/2lb loaf tin
  3. De-stone and roughly chop the prunes and put them into a medium-sized mixing bowl
  4. Pour the Armagnac over the prunes - it should just about cover all the fruit
  5. Cover with cling flim/Saran wrap for about half an hour to allow the fruit to absorb the liquid
  6. In a measuring jug, lightly beat the eggs before adding them to the soaked prunes and any un-absorbed liquid
  7. Add the sugar and flour and combine well
  8. Mix in the milk to loosen the batter
  9. Spoon evenly into the lined loaf tin and sprinkle a little granulated sugar evenly over the top
  10. Bake for 45 minutes or until an inserted skewer comes away clean
  11. Leave the loaf in its tin to cool for 5 minutes before turning it out on to a wire rack
  1. The loaf will keep for a couple of weeks (if it lasts that long!) if wrapped in baking parchment and kept in an airtight container in a cool place
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Cakes & Bakes: Prune tea loaf


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