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Le Chaudron recipe
Cake aux fruits confits
Candied fruit and rum loaf
⏱ 75 minServes 10Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients10 servings
300 g (11 oz)all-purpose flour
200 g (7 oz)softened unsalted butter
200 g (7 oz)superfine sugar
4whole eggs
1 packetbaking powder
200 g (7 oz)mixed candied fruit
100 g (3½ oz)raisins
50 ml (3½ tbsp)dark rum
1 tspvanilla extract
- 300 g (11 oz) all-purpose flour
- 200 g (7 oz) softened unsalted butter
- 200 g (7 oz) superfine sugar
- 4 whole eggs
- 1 packet baking powder
- 200 g (7 oz) mixed candied fruit
- 100 g (3½ oz) raisins
- 50 ml (3½ tbsp) dark rum
- 1 tsp vanilla extract
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 10. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soak the raisins in the warm rum for 1 hour until plump.
- Cut the candied fruit into 5 mm (¼ in) cubes and toss lightly in flour so they don’t sink.
- Beat the softened butter with the sugar until pale and creamy.
- Beat in the eggs one at a time, then mix in the flour and baking powder on low speed.
- Add the vanilla extract and fold gently.
- Fold in the candied fruit and drained raisins evenly.
- Pour into the lined pan and bake for 55 minutes at 170 °C (340 °F) fan until golden and cooked through.
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