Name: Candied Fruit Cake * (Cake aux Fruits Confits)
Prep time: 15 min
Cook time: 45 min
Total time: 2 h
Yield: Serves 6
Cuisine: French
Ingredients: 1¼ tsp (5 g) baking powder; 1¾ cups (5¾ oz./160 g) cake flour; 2 oz. (50 g) whole candied cherries, preferably Bigarreaux or Amarena; 9 oz. (250 g) assorted candied fruit, diced; 1 stick + 2 tsp (4½ oz./125 g) butter, diced + more for the pan; Assorted candied fruit and cherries; 3 tbsp (45 ml) dark rum; Scant ¼ cup (20 g) sliced almonds; 2 oz. (50 g) apricot glaze, warmed; 3 eggs (⅔ cup/150 g), at room temperature; Scant 1 cup (4½ oz./125 g) Confectioners’ sugar, sifted

Lightly grease the loaf pan with butter and line it with enough parchment paper to leave an overhang.

Whisk together the butter and confectioners’ sugar in a mixing bowl.

Whisk in the eggs, one by one, until incorporated. If the mixture starts to separate, set the bowl over a saucepan of barely simmering water (bain-marie) and continue whisking. Set a

Candied Fruit Cake *

Cake aux Fruits Confits

Ingredients

Method

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