French Style Fruit Cake
Ingredients
- 100 gUnsalted butter (room temperature)
- 100 gWhite sugar
- 2 pcEgg
- 133.3 gWheat flour
- 0.7 tspBaking powder
- 1.3 pcMalus domestica Borkhausen Golden Delicious (diced)
- 1.3 pcWilliams pear (diced)
- 33.3 gRaisin
- 1.3 tbspRum
- 0.7 tspVanilla extract
- 0.7 pinchGray sea salt
Method
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.
- 1
Peel the golden apples and williams pears. Cut them into large 2 cm cubes. Soak the raisins in rum so they plump up.
- 2
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
Incorporate the eggs one by one, whisking well between each. Pour in the vanilla extract. The mixture should be smooth and homogeneous.
- 4
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in a dry cloth or an airtight container at room temperature for 3 to 4 days.
