French Style Fruit Cake Cake Aux Fruits Confits Recipe

This Cake Aux Fruits Confits recipe takes me back to cozy family gatherings with its charming mix of moist cake and vibrant candied fruits dancing in every bite. I absolutely love the subtle hint of rum and uplifting lemon zest that adds an unexpected twist, making it feel like a delightful treat straight from a quaint French patisserie.

I love to prepare French-style fruit cake (cake aux fruits confits), a cake that offers a rich tapestry of flavor. My recipe calls for 200 g of all-purpose flour and perfectly balances that with lemon zest and draws sweetness from 100 g of candied fruits and 50 g of raisins.

The 120 g of softened unsalted butter adds a delicious, creamy texture, and chopped almonds offer satisfying crunch.

Ingredients

Flour, all-purpose: a structure-providing, carbohydrate-laden basic staple of baking.

Butter without salt: Contributes to the cake’s richness, creaminess, texture, and moistness.

Sugar in granulated form: Makes the cake sweet, helps in brining, and is a part of the texture.

Fruits that have been made sweet: Impart sweetness, color, and fruity notes, blend well.

Dried grapes: Provide chewy texture and sweetness, and are full of natural sugar and fiber.

Almonds: Offers satisfying crunch, protein, and healthy fats for rich nutrition.

Lemon zest: Freshness infused with a citrusy aroma enhances complexity.

Ingredient Quantities

• 200g all-purpose flour
• 1 tsp baking powder
• 120g unsalted butter, softened
• 150g granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 tbsp rum (optional)
• 100g candied fruits, chopped
• 50g raisins
• 50g almonds, chopped
• 1 pinch of salt
• Zest of 1 lemon

Instructions

1. Heat your oven to 180°C (350°F). Grease a standard loaf pan or line it with parchment paper.

2. In a medium-sized bowl, combine the flour, baking powder, and a small amount of salt. Reserve.

3. In a big basin, mix together the butter and sugars until light and fluffy.

4. Incorporate the eggs individually, beating thoroughly after each one. Blend in the vanilla extract and, if you’re using it, the rum.

5. Slowly incorporate the dry ingredients, folding them in until they’re well blended.

6. Fold the diced candied fruit, raisins, slivered almonds, and lemon zest into the batter, taking care to ensure that they are evenly distributed.

7. Fill the loaf pan with the batter, smoothing the top with a spatula.

8. Preheat the oven to 350°F. Bake in the preheated oven for about 45-50 minutes or until a toothpick (or knife) inserted into the center comes out clean.

If you do not have a toothpick, you can use a knife. A toothpick is preferable, however, as it is less likely to disturb the bread.

9. Let the cake cool in the pan for 10 minutes, then take it from the pan and place it onto a wire rack to allow it to cool completely.

10. Let your Cake Aux Fruits Confits cool completely before slicing it. To serve, cut it into squares or slices and enjoy its combination of dense, moist cake and exuberant bits of candied citrus and fruit.

Equipment Needed

1. Oven
2. Loaf pan
3. Parchment paper (optional)
4. Medium-sized mixing bowl
5. Large mixing bowl
6. Measuring cups and spoons
7. Spatula
8. Electric mixer or whisk
9. Knife or toothpick for testing doneness
10. Wire rack for cooling

FAQ

• Q: Can I use a different type of flour?A: Yes, you can use cake flour instead of all-purpose flour to achieve a lighter texture, but do not use whole wheat flour because it will change the flavor profile substantially.
• Q: What can I use instead of rum?A: You can substitute the rum for orange juice or apple juice, and enjoy an equally thrilling non-alcoholic version of this drink.
• Q: How can I prevent the fruits from sinking to the bottom of the cake?A: Before adding the candied fruits and raisins to the batter, toss them with a tablespoon of flour; this helps them stay evenly spread throughout the cake.
• Q: Can this cake be made ahead of time?A: It most certainly can! This cake actually tastes better when made in advance, giving the flavors more time to meld. You could even make it two days ahead of time.
• Q: How should I store the cake?A: Keep the cake at room temperature for up to three days by either wrapping it tightly in plastic or storing it in an airtight container.
• Q: Is there a substitute for lemon zest?A: In case you lack lemon, you can substitute orange zest for a different note of citrus.

Substitutions and Variations

To substitute for granulated sugar, use 150g coconut sugar or 150g light brown sugar for a deeper flavor.

If you would like to exclude rum from the recipe, you may use non-alcoholic substitutes, such as orange or apple juice. Use 1 tablespoon of either juice in place of the rum.
For candied fruits: Substitute 100g dried apricots or 100g dried cranberries for a different twist.
If you want something different from almonds, try 50g walnuts or 50g pecans for a variation that retains all the nuttiness.
For lemon zest: Substitute the zest of 1 orange for a change that adds citrusy notes.

Pro Tips

1. Soak the Fruits To enhance the flavor and moisture of your cake, soak the candied fruits and raisins in the rum (or simply some fruit juice if not using rum) for about an hour before mixing them into the batter. This will plump them up and infuse them with additional flavor.

2. Room Temperature Ingredients Ensure all your ingredients, especially the butter and eggs, are at room temperature before beginning. This helps them to mix more evenly into the batter, resulting in a smoother texture.

3. Cream the Butter and Sugar Take your time when creaming the butter and sugar together. Beat them until they are light in color and fluffy, as this will incorporate more air into the batter, making for a lighter cake.

4. Toss Fruits and Nuts in Flour Before folding in the candied fruits, raisins, and almonds, toss them in a small amount of the flour mixture. This will help prevent them from sinking to the bottom of the cake during baking.

5. Don’t Overmix When incorporating the dry ingredients into the wet mixture, fold them in gently. Overmixing can lead to a dense cake, so mix just until no flour streaks remain.