Cake au beurre (Fruit Cake)

This is the French version of Fruit cake, they just call it cake and often serve it for the afternoon snack with tea or even at breakfast, how decadent!

Cake in Le Creuset dish

  • 1 cup butter
  • 3/4 cup light brown sugar
  • 4 eggs
  • 2+ 1/2 cup flour
  • 3 tsp baking powder
  • 1/2 cup of raisins
  • 1/2 cup of dried fruits (apricots, cherries, cranberries,…)
  • grated zest of 1/2 lemon
  • grated zest of 1/4 orange
  • 1/4 cup rum

The night before, soak the diced fruits and raisins in the rum, adding  1/4 cup of water. Then, melt the butter and add it to the beaten eggs, mix, add the sugar and beat three minutes. Add the flour and baking powder. Mix well with a fork this time as it is too thick for the whisk. Add the  zests, raisins and fruits, but save the liquid for later. Butter a mould, fill it and bake at 380 for 10 minutes, then at 350 for 60 minutes. Cover with a loose foil if necessary after 30 minutes. Check with a knife before taking out. Immediately pour the Rum  solution on top. Let cool completely. Take out of the mold, wrap  tightly in wax paper, then in plastic, and keep another day before eating, if you can!

Note: I had dried cherries and apricots in this one with the raisins and orange and lemon zests. More rum is an option, (double it then!)

Would you believe? some Moms put butter on the slices for the gouter.


About thecookingfrog
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1 Response to Cake au beurre (Fruit Cake)

  1. Pingback: Easy moist pound cake with yogurt | The Cooking Frog's Blog

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