This doesn’t seem to be a very popular opinion, but I love custards. Far Breton isn’t the most custardy custard I’ve ever eaten, but it’s certainly on the eggy side of the cake spectrum. I was looking forward to a light, lightly sweetened and beautifully browned cake.
I wasn’t so sure about the dried fruit, but I thought using small fruits like a mix of raisins, cherries, and cranberries would meld better with the batter than large prunes, and softening them in brandy couldn’t hurt. Unfortunately my math skills failed me and I messed up the proportions of the batter, using one-third of the total amount of egg and milk, and one-half of the full recipe worth of sugar, flour, and butter.
Dave and I both enjoyed the cake, even with the mixed up ratios of ingredients in the batter. I still think the dried fruit were out of place, probably because I like cake/custard so much more than I like dried fruit. I think, for my tastes, pure custard would be just right.
Nicole chose this recipe for Tuesdays with Dorie, and she has it posted. Like I mentioned above, I made a handful of involuntary changes that I don’t recommend (even if the final result was quite good)!
My post on the honey nut scones, also chosen for TWD this week, will be up tomorrow.
One year ago: Peanut Butter Blondies
Two years ago: Cherry-Fudge Brownie Torte
Three years ago: Rugelach
