Fruitcake
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Introducing the exquisite and timeless classic: Fruitcake! Delightfully rich in history and flavor, fruitcake has been a beloved treat since ancient Roman times. This English delicacy is a decadent combination of candied or dried fruits, aromatic nuts, and fragrant spices, all coming together to create a symphony of taste and texture. Traditionally enjoyed during holidays, fruitcakes are often soaked in spirits for an extra depth of flavor. In France, the cake aux fruits has earned its place among other beloved desserts like lemon cake and marbled chocolate cake.
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A timeless cake
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Fruits
- Soak raisins in warm water and let sit for 30 minutes or best refrigerate overnight. Add some dark rum in the water if desired. Or, soak in plain alcohol. Drain raisins prior to use. Mix raisins with the remaining candied fruits and coat in flour. Starch prevents fruit falling to the bottom of the cake during baking time.
Cake Batter
- Grease and line charlotte ring or loaf pan with parchment paper. Sift flour with baking powder, and set aside. In the food processor, cream butter with salt, zests and ginger. Add sugar and mix. In the stand mixer fitted with the paddle attachment, transfer ginger-butter mixture to mixing bowl. Continue mixing on medium speed adding eggs gradually. Then incorporate sifted powders, mix on low speed until homogenized. Incorporate dried fruits with a spatula. Fill up prepared cake pan. Refrigerate cake overnight before baking.
Baking
- Preheat fan oven to 330ºF/160ºC. Bake for about an hour, until knife inserted near center comes out clean. Let rest 10 minutes prior to un-mold.
Presentation
- Refrigerate fruitcake overnight. The cake can be lustered with apricot glaze or neutral glaze. Decorate with assorted candied fruits if desired.
Storage
- Wrap up in plastic film and refrigerate for up to 4 days or freeze for up to 3 months.
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