Four Seasons’ pastry chef Patrick Lemblé, a native of Mulhouse in Alsace, wraps his holiday fruitcake in marzipan, an old-World touch. This is a simple spiced cake, chock-full of fruits and nuts. It cuts into a precise cross-section, neatly enveloped in its marzipan wrapper.
For restaurant gifts, Patrick bakes over 300 pounds of this fruitcake over a period of five days. This is his recipe, downsized for home baking.
Copyright © 1994 by Richard Sax. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.