Make the confectioner╒s custard in a saucepan, working all the ingredients together. Heat, slowly bring to a boil, keep boiling for 5 minutes. Remove from the heat and keep aside. Mix the butter and the fine granulated sugar into a paste in a mixing bowl. Add the eggs little by little, add 1 3/4 oz confectioner╒s custard, the raisins macerated in a little rum beforehand, the coconut, the flour, sifted with the dry yeast, and the milk. Cover a fruit cake tin with buttered wax paper. Fill with the mixture. Bake in a moderate oven (350F) for 1 hour. Turn out on a cake rack, allow to cool. Glaze with the slightly heated apricot jam and top with a little coconut.
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3 1/2 oz butter
2/3 cup sugar
2 eggs
3 1/3 tbsp rum
3 1/2 oz raisins
5 oz coconut
3 1/3 tbsp milk
3/4 cup flour
1/2 pack active dry yeast
Confectioner╒s custard:
1 cup milk
1/3 cup sugar
2 egg yolks
1 1/4 oz flour
Topping:
1 jar apricot jam
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20
mn
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65
mn
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Use the remaining confectioner╒s custard the day after, thinning it with a little whipped cream, serve as a dessert.
