Preparation info
  • Makes


    9-by-5-by-2½ inch loaf
    • Difficulty


    • Ready in

      1 hr 30

Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About


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


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