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Gâteau aux fruits confits

(Candied Fruit Cake)

fruit cake

Ingredients (for 6 people):

• 125 g (4.4 oz.) of butter
• 125 g (4.4 oz.) of granulated sugar
• 4 eggs
• 250 g (8.8 oz.) of flour
• 1.5 tsp. of baking soda
• 300-400 g (10.6-14.1 oz.) of candied fruit

Utensils:

A cake tin

Directions:

• Cut the fruits confits into small bite-size pieces and roll them in flour.

• Soften the butter over very low heat and whip it until it is soft and light.
Important: do not melt the butter completely.

• Mix in the sugar and mix in the eggs one by one.

• Add the flour and baking soda. 

• Mix until it is homogeneous, then delicately mix in the fruits confits.

• Pour into the cake tin and cook at 300° F (150° C) for 45 minutes or until the top is a light golden brown.

Histoire Sucrée takes you to a sweet world where gourmet candy, dragees, candied fruit, marrons glaces, candied flowers, nougat, chocolate candy and biscuits have been made in France by expert artisans for centuries. Histoire Sucrée is committed to delighting you with unique French sweets and surprising you with retro tin boxes that have been part of French culture and represent a unique and collectible gift to the ones you love.

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