I had a box of candied fruits sitting in my kitchen cupboard, left over from a few weeks ago when I bought it to make the Gâteau des Rois recipe. Rediscovering these sugary little gems, an idea came to mind: why not make a fruitcake? Unlike the British fruitcake loaf, which is dense and filled with dried fruits, nuts, and warm spices, the French cake aux fruits confits is lighter and focuses on candied fruits and raisins with a more delicate flavor profile. Interestingly, in French, the word cake specifically refers to rectangular, loaf-shaped baked goods, whether sweet or savory. Perfect for an afternoon snack, it pairs beautifully with a cup of black tea or a delicately scented herbal infusion. And let’s be honest—fruitcake is always a safe choice: easy, quick, and almost impossible to mess up ;)!
For this version, I decided to put a slight twist on the traditional recipe. Usually, it combines equal parts candied fruit and raisins. But raisins have never really been my thing… So I swapped them out entirely for more candied fruit, making it even more indulgent :).
The key ingredient in this recipe—the one that gives it its signature flavor—is rum. But not just any rum! I recommend going for a high-quality or even exceptional one. Personally, I had the chance to choose from my partner’s collection and went with Zacapa No. 23 Centenario, a rich and refined nectar that elevates the cake beautifully.
If I could offer one piece of advice for this recipe, it would be to sneak a look at your partner’s (or yours) rum collection. Take your time and find the bottle that will enhance the flavors of this cake and bring out its full aromatic potential. After all, a fruitcake like this deserves a touch of sophistication ;). And don’t worry—this little borrowed ingredient will remain our secret, just like the delicate aroma it lends to this delightful treat. Bon appétit, mes amies!
My Indulgent Candied Fruit Loaf Cake Recipe
Ingredients
- 2¾ cups (320g) of all-purpose flour
- 7 oz (1 3/4 sticks or 200g) softened butter
- 4 large eggs
- 1/2 cup (100g) of granulated sugar
- 2 packets of baking powder (22 g total)
- 1/4 cup (50g) dark rum
- 1 cup (150g) diced candied fruits
Instructions
- Place the diced candied fruits in a bowl and pour in the rum. Stir gently with a spatula to coat the fruits evenly. Let them macerate for at least 30 minutes to soak up the rum's flavor.
- In a large mixing bowl, combine the softened butter and granulated sugar. Beat the mixture until it becomes smooth and creamy.
- Gradually add the room-temperature eggs, one at a time, into the butter and sugar mixture and continue mixing.
- Pour the rum-soaked candied fruits (including any remaining rum) into the batter. Mix gently to distribute the fruits evenly.
- Add the all-purpose flour and baking powder to the bowl. Continue mixing until the batter is smooth, without any lumps.
- Transfer the batter to a greased loaf pan, smoothing the surface with a spatula.
- Preheat your oven to 350°F (180°C). Bake the cake for 20 minutes, then reduce the oven temperature to 340°F (170°C) and bake for an additional 20 minutes.
- Insert a knife into the center of the cake. If it comes out clean, the cake is done. If the blade comes out with wet batter, return the cake to the oven for an additional 5–10 minutes, checking frequently.
- Once baked, remove the cake from the oven and let it cool slightly in the pan before turning it out onto a wire rack. Allow it to cool completely before slicing. Bon appétit!
