French Style Fruit Cake

A dense, moist crumb that holds the fruit juices. The crust is thin and golden, with the aroma of warm butter mingling with stewed fruits.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 534
• Protein: 7 g
• Carbs: 69 g
• Fat: 24 g

Ingredients

• 100 g Minimum butter sweet ( room temperature )
• 100 g White sugar
• 2 piece Egg
• 133.3 g Wheat flour
• 0.7 tsp Baking powder
• 1.3 piece Malus domestica Borkhausen Golden Delicious ( diced )
• 1.3 piece Williams pear ( diced )
• 33.3 g Raisin
• 1.3 tbsp Rum
• 0.7 tsp Vanilla extract
• 0.7 pinch Gray sea salt

Instructions

1. Fruit preparation

   Peel the golden apples and williams pears. Cut them into large 2 cm cubes. Soak the raisins in rum so they plump up.

2. Creaming the butter

   Work the butter with the white sugar and sea salt until the mixture whitens and becomes creamy. The butter should be softened, not melted.

3. Egg base

   Incorporate the eggs one by one, whisking well between each. Pour in the vanilla extract. The mixture should be smooth and homogeneous.

4. Dry ingredients mix

   Add the wheat flour and baking powder. Mix with a spatula just enough for the flour to disappear. If you overwork the batter, it will lose its suppleness.

5. Baking

   Fold in the fruit cubes and raisins with their rum. Pour into a buttered mold. Bake at 180°C. The crust should be golden brown and a knife blade should come out clean.

Chef's tips

• Do not overwork the batter after adding the flour to prevent it from becoming elastic.
• Let it cool completely before slicing so the fruit sets well in the crumb.

Storage

Store in a dry cloth or an airtight container at room temperature for 3 to 4 days.