Fruit Cake

 I know, fruit cake doesn’t sound very exciting. I was never a fan of Christmas fruit cake back in the States especially if it had the bitter lemon or orange peel in it. I did have a recipe without it and I liked it but haven’t even thought of making it in years. It wasn’t until Maurice requested it that we did a search for a recipe. The French like to have their tea, just like the English, with a cup of tea and a little something sweet in the afternoon. I try to avoid this practice although I have moved into the habit of having an apperitif with ease come 7 PM. Maurice found a French recipe for a cake that looked good to him and I tried it. It isn’t for the faint of heart-or fat of heart-as it is loaded with butter but it is really good.

                               Cake aux fruit confits

Candied fruit-about 1/2 cup without citrus. You may also add 1/2 cup raisins but I never do. Add 1 Tablespoon of rum to fruit and let sit.

This blurry picture is of the fruit that I use.

Preheat oven to 210 degrees C., (385 degrees F.)

Butter a loaf pan.   (The recipe calls for baking paper in the bottom of the pan but I somehow have never managed to remember to buy any.)

Beat 1/2 cup butter (125 g) until soft and light. Add 1/2 Cup sugar (125g) and beat until fluffy. Add 3 eggs beating well after each one.

Add 1 1/3 cups flour (200g) with a pinch of salt and 1/2 sachet of levure chimique. (For us Americans this is 1 teaspoon of baking powder. The French put theirs into a little package-you buy 5 at a time-and then ask you to use just half of each one. I guess it keeps it fresh this way but seems a little inaccurate to me but I’m great at just dumping without measuring anyway)

Stir in the fruit and pour into pan.

Bake at 385 degrees for 25 minutes then turn down the oven to 250 degrees (125 degrees C) and bake for one hour. (The French recipe says to bake it for une petite heure which makes me smile. Bake it for a little hour. I’m guessing this means not to over cook. Remove the cake from the pan after it has cooled for 5 minutes or so so it doesn’t stick to the pan. The recipe then actually says to let it sit for 24 hours before serving, like that is ever going to happen.

 It’s really good but, as I said, I try not to eat much of it. Maurice can eat it without gaining weight but not me.