The Ultimate Fruitcake - Bruno Albouze - The Real Deal

Fruitcake Recipe

Yield a 3’’x3.25’’x20.5’’ (7.6x8.2x52cm) pate/terrine mold or loaf pan / Makes 22x1”/2.5cm slices. Make a day ahead.

5 cups (640g) pastry flour
1.5 Tbsp (18g) baking powder
1 lb. (450g) butter, softened
1 Tbsp (20g) crystalized ginger, chopped
1 tsp (5g) salt
2.7 cups (350g) powdered sugar
2 ea. orange zest
2 ea. lemon zest
10 ea. (500g) eggs.
Dry Fruits
5 ounces (150g) golden raisins soaked in 3oz/90g hot rum or orange juice or water
5 ounces (150g) candied orange peel, diced
10 ounces (300g) candied red cherry
10 ounces (300g) tutti frutti.

Cake Topping Decoration
Melted apricot jam. Assorted candied fruits such as madarine, cedro, lemon, cherries… pistachios, almonds…

Flambe rum and soak raisins; let cool. Sift flour and baking powder togehter and set aside. In a food processor, blend half of the butter with salt, ginger and a couple of tablespoons of orange peel dices. Transfer mixture in mixing bowl. Add remaining butter, sugar and zest and cream. Add 7 eggs; gradually. If mixture separates, slightly warm it up using a blow torch. Meanwhile, drain raisins and save the rum. Combine all dry fruits and coat them with a couple of tablespoons of the sifted flour. Add half of the flour in the batter – mix on low to combine. Add remaining eggs and flour. Incorporate dry fruit by hand using a spatula. Fill up greased and floured mold or lined with parchment paper. Chill cake a few hours or best overnight prior baking.

Bake at 450ºF/230ºC for 5 min, then lower oven temperature to 350ºF/180ºC and continue baking for 45 min to 1hr 20 min (depending on the size).
Pour the saved rum or orange juice over the hot cake. Cool 15 min before unmolding. Leave cake at room temp to rest a few hours prior decorating.
Cut into slices or portions; wrap up and store in the refrigerator for up to a week. Enjoy!

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