Far Breton a French Custard Prune Cake
Far Breton, a French Custard Prune Cake that's traditional in the region of Brittany.
▶RECIPE HERE:
It’s similar to a flan or clafoutis and very popular in that part of France. It’s a classic dessert that’s great served warm with coffee or tea. It’s quite dense with a flan like texture. The rum is optional but I highly recommend it. It’s simple to make, so enjoy Far Breton today.
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Polish Plum cake. Drozdzowka ze Sliwkami .Episode #39
Today, I want to share with you A great and delicious recipe for traditional yeast Polish plum cake with crumb topping. Drozdzowka ze Sliwkami.
Ingredients:
4 cups Flour
4 Cups Plums
3 Tbs dried yeast
1 Cup Sugar
4 Egg Yolk
1 C warm Milk
2 Tbs Sour Cream
1 Tbs Vanilla Extract
3 Tbs Sour Cream
1/4 tsp Salt
1/2 C Oil
Crumbs:
4 Oz Butter
1 Cup Flour
1 Cup Sugar
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YOU-TUBE:
Bryson's Baked Goods Prune Cake
This cake is very moist and delicious. It would make a great Holiday Cake.
How to line a tube pan video:
Prune Cake
1 C. vegetable oil
2 C. sugar
3 eggs
1 tsp. vanilla
2 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. soda
1 tsp. cinnamon
1 tsp. ginger
1 c. buttermilk
2 c. prunes, cooked and mashed
1 c. walnuts, chopped
Preheat oven to 300 degrees. Grease a 10 tube pan with cooking spray and flour well. In a large mixing bowl, cream the oil and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well. Sift flour with salt, soda and spices. Add to batter, a little at a time, alternating with buttermilk Mix well. Fold in prunes and walnuts. Pour into prepared pan. Bake for 1 1/4 hours.
(To Cook Prunes: I use 1 large container of dried prunes. Pour them into a bowl. Add 1 1/3 cups water. Microwave until prunes are tender, and most of the water has been used. Drain remaining water, and mash.)
Buttermilk Icing
1 stick butter or margarine
1 1/2 c. sugar
1 c. buttermilk
1/2 tsp. baking soda
1 T. light corn syrup
2 tsp. vanilla
Combine butter, sugar and buttermilk in a small saucepan. Bring to a hard boil, stirring constantly. Add baking soda. Cook until it starts to foam. After it foams, reduce heat to low. Cover and simmer for 3 minutes. Add corn syrup and vanilla. Pierce cake with meat fork, and cover with half the sauce. Allow cake to cool, as icing soaks in. When cool, invert onto cake plate. Pour remaining icing, right side up, over surface of cake.
(This recipe belonged to my great-great grandmother, who was born in 1898, and died in 1966, and was given to her as young bride, when she married in 1917.)
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