Far Breton(French Prune Cake) – a delicious recipe with flour, eggs, sugar, vanilla, milk, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400 degrees.
2
In a food processor or mixer, blend together the flour and eggs until smooth. Mix in the sugar and vanilla and blend well. Slowly add the milk and mix well to make a smooth batter. Let the batter sit for 30 minutes to an hour. Cover prunes with hot water and let sit for 10 to 15 minutes.
3
Melt the butter in the bottom of a two quart or so baking dish in oven. Tip the pan and swirl the butter so that it coats evenly the bottom and sides. Pour the batter into the pan and add the floured prunes (the flour should help to keep the fruit from sinking to the bottom.
4
Bake for 30 minutes at 400u00b0F Turn the oven off and leave the cake in the oven for 30 more minutes.
5
Serve warm and sprinkled with powder sugar.
6
VARIATIONS.
7
Use a mix of raisins and prunes for the fruit.
8
Soak the fruit in hot weak tea for a couple of hours. This is especially recommended if you are using drier prunes. The ones we get from Agen are so moist and plump, I don't bother with this, but it is frequently seen in French recipes.
9
Soak the fruit in brandy for a couple of hours. I haven't tried this, but I'm sure it adds an extra something especially if you like alcohol tastes in your desserts.
903
kcal
Calories
22
g
Fat
142
g
Carbs
31
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 8 ingredients. The key ingredients include: 1 3/4 cups flour, 4 eggs, 3/4 cup sugar, 1 teaspoon vanilla extract, and more.
Yes, Far Breton(French 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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