Lemon Verbena Scented Fruitcake

Name: Lemon Verbena Scented Fruitcake
Yield: Yield: 2 loaves, 10 × 3 × 3 inches (25 × 7.5 × 7.5 cm) each
Ingredients: 12 ounces (340 g) granulated sugar; 6 egg yolks (½ cup/120 ml) at room temperature; ¼ cup (60 ml) dark rum; 12 ounces (340 g) unsalted butter, at room temperature; 2 ounces (55 g) candied orange peel, diced; 2 ounces (55 g) candied lemon peel, diced; 3 ounces (85 g) dried currants; 3 ounces (85 g) light raisins; 2 ounces (55 g) candied angelica, diced; Powdered sugar; 6 egg whites (¾ cup/180 ml), at room temperature; 12 ounces (340 g) cake flour; 1 ounce (30 g) fresh lemon verbena leaves, finely chopped; ½ teaspoon (1 g) ground ginger; 2 teaspoons (8 g) baking powder; ½ teaspoon (1 g) ground cloves; ½ teaspoon (1 g) ground nutmeg; 3 ounces (85 g) poppy seeds; 1 teaspoon (5 g) salt

Preparation info

Yield:
2
loaves, 10 × 3 × 3 inches each

Difficulty
Medium

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

This recipe utilizes my latest favorite herb, lemon verbena, which gives the cakes a contemporary Mediterranean flavor, as does the candied angelica. If you have difficulty finding either the angelica or the verbena, you can substitute candied pineapple for the angelica and fresh mint for the verbena, or you can leave either one out; the cake will still have plenty of flavor.

Don’t be scared off by the “fruitcake” part of this recipe title. Unlike some of those horrid holiday creati

Ingredients

Dessert
Vegetarian
Cake

Ingredients

Method