Candied Fruit Cake

Hi everyone!

LOL this morning I made gateau aux fruits confits for breakfast! There was no rice, so my father had to take this cake as breakfast and he loved it!!! (I love it, of course 🙂

I will not make candied fruit cake Christmas video this year, so I made it just for me and my family. This cake is a bit controversial.. haha.. some people love it (like myself) and some people really don’t like it. They just don’t like the taste of mixed candied fruits or the texture of pound cake.Tant pis! It’s really good with hot milk during tea time (as goûter) when it’s cold outside.

This is basically “pound cake” with candied fruits. But the cooking temperature is low (150 degrees C) and it takes a long time, about 70 min. So, let’s start!

Candied Fruit Cake Recipe

For 8 people
Prep time: 20 min
Cooking time: about 70-80 min

Ingredients

200 g unsalted butter, at room temperature
70 g caster sugar
pinch of salt
200 g candied fruits*
3 eggs, medium size
120g all-purpose flour
11 g baking powder
1 teaspoon pure vanilla extract

Method

1. In a mixing bowl, cream butter and sugar.

2. Add in salt and vanilla extract. And add in eggs one at a time whisking until completely blended. This process is important when making pound cake. When combined, it’s called “emulsion”.

3. Add in candied fruits and stir until combined.

4. In another bowl, sift flour and baking powder and mix with a whisk.

5. Add the flour mixture into wet ingredients. Then fold with a spatula until moistened.

6. Fill only up to 2/3 of the pan with the batter. (butter and flour first if your pan is not a non-stick pan) Bake at 150 degrees C. for about 70-80 minutes, or until the insulted wooden stick comes out clean. Out of oven let cool in the pan for 15 minutes. Glaze with your choice of icing. Or just serve plain cake with or without a scoop of vanilla ice cream.

Bon appetit!