Breton Prune Cake – a delicious recipe with prunes seedless, dark rum, flour, sugar, salt, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 180 degrees Celsius.
2
Grease a 20-centimeter round cake pan. Cut a circle from parchment paper of the same diameter and lay that in the bottom of the pan.
3
Pour the prunes into a bowl and pour the rum on top. Let them macerate for a few minutes.
4
In another large bowl, add the flour, sugar, and a pinch of salt. While continuously beating, add the eggs one by one until everything is well combined.
5
Pour in the milk and mix well until the milk has completely absorbed.
6
Drain the prunes and line the bottom of the cake pan with them. Then pour the batter overtop. Bake about 40 minutes until it has risen and is firm to the touch.
7
Optionally, you can sprinkle the top of the cake with sugar when it is done, and let it sit for just a couple of minutes under the broiler until the sugar has caramelized.
368
kcal
Calories
13
g
Fat
47
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 13/16 cups prunes seedless, 5/8 cup dark rum, 3/4 cup flour, 1/2 cup sugar, and more.
Yes, Breton Prune Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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