Name: French Fruit Cake (Cake aux Fruits)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10 servings
Cuisine: French
Ingredients: 170 grams Unsalted Butter; 170 grams Granulated Sugar; 3 Large Eggs; 200 grams All-Purpose Flour; 2 teaspoons Baking Powder; 1 pinch Salt; 250 grams Mixed Candied Fruit; 2 tablespoons Dark Rum or Brandy (optional); 1 teaspoon Vanilla Extract; 1 Lemon Zest (optional); 2 tablespoons Powdered Sugar (for dusting)

A classic French pound cake studded with an assortment of colorful candied fruits, often lightly soaked in rum or brandy. This moist and tender cake is a delightful treat for breakfast, brunch, or a simple afternoon snack. The French "Cake aux fruits" is a staple in French patisseries and homes, distinctly different from its dense, heavily spiced Anglo-Saxon counterpart. It typically features a light, buttery cake batter generously mixed with vibrant candied fruits, and sometimes a hint of alcohol like rum or Grand Marnier. It's cherished as a simple yet elegant treat, often enjoyed with coffee or tea.

Instructions

1
Preheat your oven to 180°C (350°F). Grease and flour a 9x5 inch (23x13 cm) loaf pan, or line with parchment paper.
2
In a medium bowl, whisk together the flour, baking powder, and salt.
3
In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
4
Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract and lemon zest (if using).
5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
6
In a separate small bowl, toss the diced candied fruit with 1-2 tablespoons of flour (this prevents them from sinking to the bottom of the cake).
7
Gently fold the floured candied fruit and rum/brandy (if using) into the cake batter until evenly distributed.
8
Pour the batter into the prepared loaf pan and smooth the top.
9
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely cover with foil.
10
Remove from oven and let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. If desired, brush lightly with additional rum or brandy while still warm for extra flavor and moisture. Dust with powdered sugar before serving.

Chef's Tips

•Storage: Store the cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 5 days. For longer storage, it can be frozen for up to 3 months.
•Substitutions: Feel free to substitute the candied fruit with dried cranberries, apricots, or even chocolate chips. Orange blossom water or almond extract can replace vanilla for a different aromatic profile.
•Fun Fact: Unlike its English counterpart, which is often aged for weeks or months and heavily fortified with alcohol, the French Cake aux Fruits is typically enjoyed fresh, highlighting the delicate balance of the buttery cake and vibrant fruit.
•Prevent Sinking Fruit: Tossing candied fruits in a tablespoon of flour before adding them to the batter helps suspend them evenly throughout the cake, preventing them from sinking to the bottom during baking.