Génoise aux Fruits

Fruit Cake

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • ¼ cup raisins
  • ½ cup mixed, diced candied fruits
  • Boiling water
  • <


  1. Put raisins and candied fruits into a small bowl. Pour boiling water over them and let soak until water is cool. Drain and then squeeze water from fruits with your hand. Add rum to fruits and let soak while making the cake.
  2. Sift the baking powder with the flour in the Génoise recipe and then proceed to make the ca