Gâteau nantais
Tea
During the 18th century, merchant ships returning from the Caribbean kept the bustling port city of Nantes in constant supply of vanilla, cane sugar and dark rum. Local bakers had first dibs on the exotic goods before they filtered into the rest of the country, which may be why their namesake cake is so generously doused in booze. Though the Gateau Nantais is quite good the day it’s made, let it sit for at least one day to allow the liquor to thoroughly soak the crumb. The thin blanket of royal icing will help seal in the moisture and your patience will be rewarded with one of the more tender cakes France has to offer. <br /> <br />For more history on the cake: http://bit.ly/2h8PyDt
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