Best Far Bretonfrench Prune Cake Recipes

FAR BRETON

Far Breton image

Far Breton is a prune flan recipe from the northwest of France (Bretagne or Brittany). You serve it in the oven dish. Its very easy to make. It is possible to change the recipe using different kinds of fruit. And leave out the rum for the kids!

Provided by saning

Categories World Cuisine Recipes European French

Time 55m

Yield 8

Number Of Ingredients 9

Ingredients

9 ounces pitted prunes
1 cup all-purpose flour
⅝ cup white sugar
1 tablespoon vanilla sugar
1 teaspoon baking powder
1 pinch salt
4 eggs
3 cups whole milk
2 tablespoons rum

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Grease a shallow 2 quart baking dish.
Place the pitted prunes in a saucepan with enough water to cover. Bring to a simmer, and cook until the prunes are tender but still hold their shape, about 10 minutes. Drain the prunes and arrange them in the bottom of the prepared baking dish.
Whisk together the flour, white sugar, vanilla sugar, baking powder, and salt in a large bowl. Whisk in the eggs one at a time, beating well after each addition. Gradually pour in the milk, stirring vigorously with a wooden spoon until combined. Stir in the rum. Pour the batter evenly over the prunes.
Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 400 degrees F, and bake until the filling is firm, has risen a little, and the top is browned, about 30 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 297.6 calories, Carbohydrate 53.3 g, Cholesterol 102.2 mg, Fat 5.8 g, Fiber 2.7 g, Protein 8.5 g, SaturatedFat 2.5 g, Sodium 134.2 mg, Sugar 33.5 g

OLD FASHIONED PRUNE CAKE

Old Fashioned Prune Cake image

This is a very moist and rich cake. A little troublesome, but well worth it!

Provided by WYJAC

Categories Desserts Cakes Coffee Cake Recipes

Yield 12

Number Of Ingredients 18

Ingredients

1 cup vegetable oil
3 eggs
1 ½ cups white sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup buttermilk
1 ¼ teaspoons vanilla extract
1 cup prunes, pitted and chopped
1 ½ cups chopped pecans
¾ cup butter
¾ cup buttermilk
1 ½ teaspoons dark corn syrup
1 ½ cups white sugar
2 teaspoons vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt or tube pan.
In a medium bowl, mix together flour, soda, salt, allspice, cinnamon and nutmeg. Set aside.
In a large bowl, combine oil, eggs and 1 1/2 cup sugar. Beat 2 minutes at medium speed.
Add flour mixture, alternating with 1 cup buttermilk, starting and ending with dry ingredients. beat well after each addition. Stir in prunes, pecans and 1 1/4 teaspoon vanilla.
Pour into greased and floured bundt or tube pan and bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick comes out clean when inserted in the center.
Make large, deep holes in hot cake and pour topping in holes and on top of cake a little at a time, giving it time to soak in.
For the topping: In saucepan, over medium heat, cook butter, 3/4 cup buttermilk, corn syrup and 1 1/2 cup sugar until sugar and butter melt. Remove from heat and add 2 teaspoons vanilla and stir.

Nutrition Facts : Calories 701.5 calories, Carbohydrate 79.7 g, Cholesterol 78.4 mg, Fat 41.6 g, Fiber 3.1 g, Protein 6.7 g, SaturatedFat 11.2 g, Sodium 438.1 mg, Sugar 58.9 g

FAR BRETON(FRENCH PRUNE CAKE)

Far Breton(French Prune Cake) image

From: easy-french-food.com Far Breton is the name of this very easy prune cake recipe. It is a specialty of the Brittany region (or La Bretagne) of France The cake batter sets for 30 minutes to 1 hour and the cake bakes for 30 minutes and sets in the oven for 30 minutes. These times are added to prep and cook time.

Provided by MomLuvs6

Categories Dessert

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 3/4 cups flour
4 eggs
3/4 cup sugar
1 teaspoon vanilla extract
3 cups milk
2 tablespoons butter
10 ounces prunes, rolled in flour
powdered sugar (optional)

Steps:

Preheat oven to 400 degrees.
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.
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.
Bake for 30 minutes at 400°F Turn the oven off and leave the cake in the oven for 30 more minutes.
Serve warm and sprinkled with powder sugar.
VARIATIONS.
Use a mix of raisins and prunes for the fruit.
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.
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.