| 1 | For cake: position rack in center of oven and preheat to 350°F. |
| 2 | Butter and flour 12-cup bundt pan. |
| 3 | Combine prunes, water and armagnac in heavy medium saucepan. |
| 4 | Simmer until prunes are tender, about 15 minutes. |
| 5 | Drain prunes, reserving ?cup cooking liquid for glaze. |
| 6 | Coarsely chop prunes. |
| 7 | Beat oil, sugar, eggs and vanilla in large bowl until well blended. |
| 8 | In medium bowl, mix flour, baking soda, spices and salt to blend. |
| 9 | Mix dry ingredients into dry mixture. |
| 10 | Add buttermilk, beating until batter is smooth. |
| 11 | Fold in chopped prunes. |
| 12 | Transfer batter to prepared pan. |
| 13 | Bake cake until tester comes out clean, about 1 hour 5 minutes. |
| 14 | Transfer to rack in pan. |
| 15 | For glaze: combine reserved ?cup prune cooking liquid, sugar, butter, armagnac, corn syrup, lemon juice and baking soda in heavy large saucepan. |
| 16 | Bring to boil over medium heat, stirring occasionally. |
| 17 | Boil 2 minutes. |
| 18 | Pierce cake in several places with long toothpick or wooden skewer. |
| 19 | Slowly pour 1-?cups glaze over hot cake. |
| 20 | Reserve extra glaze. |
| 21 | Let glazed cake cool in pan 30 minutes. |
| 22 | Turn cake out onto platter. |
| 23 | Cool completely. |
| 24 | Cut cake into wedges. |
| 25 | Serve with vanilla ice cream, passing additional glaze separately as sauce. |
| 26 | Bon appetit - april 1991 |
