Name: Fruitcake
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: Makes one 9-by-5-by-2½-inch loaf
Ingredients: All-purpose flour for dusting and dredging; 2 large eggs, at room temperature; Butter for greasing; 150 grams (5⅓ ounces) bread flour; 210 milliliters (7 ounces) brandy, rum, or other liquor, optional; Zest of ½ orange; Pinch baking powder; 150 grams (5⅓ ounces) nut pieces; 300 grams (11 ounces) chopped, mixed dried fruit; 1 teaspoon pure vanilla or other extract; Zest of ½ lemon; 150 grams (5⅓ ounces) sugar; Sugar glaze, optional; Pinch ground mace; 150 grams (5⅓ ounces) unsalted butter, at room temperature; 1 large egg yolk

Preparation info

Makes
one
9-by-5-by-2½ inch loaf

Difficulty
Medium
Ready in
1 hr 30

Appears in

The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

About

Ingredients

Butter for greasing
All-purpose flour for dusting and dredging
300 grams (11 ounces) chopped, mixed drie

Method

Prepare your mise en place.

Lightly coat the interior of the loaf pan with butter and then with a thin coating of flour. Set aside.

Place the dried fruits and nuts in a medium mixing bowl. Add enough all-purpose flour to lightly coat and toss. This helps to keep the fruits and nuts suspended in the batter. Set aside.

Preheat the ov