French Prune Cake
Far Breton


15 minutes


30 minutes


  • 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)


In a food processor or mixer, blend together the flour and eggs until smooth. Mix in the sugar and vanilla and blend well. Finally slowly add the milk and mix well to make a smooth batter. Let the batter sit for 30 minutes to an hour.

In the microwave, melt the butter in the bottom of a two quart or so baking dish. 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, but if they are large, they'll sink anyway. Don't worry, it still tastes great).

Bake for 30 minutes at 400° F. Turn the oven off and leave the cake in the oven for 30 more minutes.

We like this prune cake recipe best when warm, maybe two hours after it has come out of the oven. However, it is also good cold and makes a nice breakfast if you have leftovers. You can sprinkle the top with powdered sugar after the far has cooled some.


6 to 8 servings.


  • 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.

Easy French Food