Candied Fruit Cake
« 59 Poincaré »
Preparing the cake batter
Assembling and baking the cake
- 4 1/2 ounces semi-dried apricots (125 g)
- 4 1/2 ounces Agen prunes (125 g)
- 4 1/2 ounces candied Bing cherries (125 g)
- 2/3 cup water (16 cl)
- 6 1/4 teaspoons sugar (25 g)
- 3 tablespoons dark agricultural rum (4,5 cl)
When preparing the cake batter, the key is to add the remaining flour last, after all the other ingredients have been added. This will help avoid the sudden disintegration (graining) of the dough that occurs when an ingredient is added that is too cold by comparison to the rest of the mixture. For this reason, it is best to let all your ingredients reach room temperature before starting preparation. Incorrectly prepared dough will cause the cake to not rise as needed when baking, crumble excessively during slicing, and turn stale quickly.
Should graining occur, the batter can be corrected by beating the mixture while heating it in a double boiler at the same time. The better way to avoid the problem, however, is to add the flour gradually, bit by bit, after adding each egg.
Step 1: Preparing the cake batter
Sift together flour and baking powder.
Soften the butter and stir in sugar. Add a fourth of the eggs, then add honey, and continue beating. Then, alternate between adding a fourth of the flour, and a fourth of the eggs, mixing gradually. Continue mixing until the batter is creamy, making sure to add the remaining flour last, to avoid an unstable batter (see introduction to this recipe).
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse