Cake aux Fruits Confits (French Candied Fruit Cake) is a delightful and festive cake, perfect for special occasions or holiday gatherings. It’s a rich, moist cake made with candied fruits, nuts, and a touch of rum or orange liqueur for extra depth of flavor. Here’s a simple recipe to make your own:
Ingredients:
- For the Cake:
- 1 1/2 cups (180g) mixed candied fruits (such as orange peel, lemon peel, cherries, and pineapple), chopped
- 1/2 cup (70g) chopped mixed nuts (such as almonds, hazelnuts, or walnuts)
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 1/4 tsp ground nutmeg (optional)
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3 large eggs
- 1/2 cup (120ml) milk
- 1/4 cup (60ml) orange juice (or rum/orange liqueur for an adult version)
- 1 tsp vanilla extract
- 1 tbsp flour (for dusting the candied fruits and nuts)
- For Optional Glaze:
- 1/4 cup (60ml) orange juice or rum
- 1 tbsp sugar
Instructions:
1. Prepare the Candied Fruits and Nuts:
- Toss the chopped candied fruits and nuts in 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the cake while baking.
2. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line a loaf pan (about 9×5 inches or 23×13 cm) with parchment paper.
3. Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, cream the softened butter and sugar together until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, beating well after each addition.
- Gradually add the flour mixture in three parts, alternating with the milk and orange juice (or alcohol if using), starting and ending with the flour. Mix until just combined.
- Gently fold in the floured candied fruits and nuts until evenly distributed.
4. Bake the Cake:
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center comes out clean. You can also cover the cake loosely with aluminum foil during the last 20 minutes of baking to prevent over-browning.
5. Optional Glaze:
- While the cake is baking, you can prepare a simple glaze by heating the orange juice (or rum) and sugar in a small saucepan until the sugar dissolves and the mixture slightly thickens.
- Once the cake is done, allow it to cool for 10 minutes in the pan. Then, transfer it to a wire rack to cool completely.
- Brush the cooled cake with the glaze for a shiny finish.
6. Serve:
- Once fully cooled, slice and serve the cake. It can be enjoyed on its own or with a dusting of powdered sugar for extra sweetness.
Tips:
- Alcohol-Free Version: If you prefer a non-alcoholic cake, simply omit the rum or orange liqueur and stick with the orange juice.
- Storage: This cake keeps well for several days and actually improves in flavor as it rests. It can be stored in an airtight container at room temperature for up to a week or in the fridge for up to 2 weeks.
Enjoy your Cake aux Fruits Confits — it’s a festive, flavorful treat that will impress your guests!