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By Nicolas Boussin - Maxime Guérin

Recipe English Fruitcake

To make this dish

Ingredient list

  • English fruitcake batter
    506 g Lescure Unsalted 250g butter Roll 82% fat
    566 g eggs
    349 g icing sugar
    758 g plain flour (T55, approximately 11% protein)
    21 g baking powder
    190 g golden raisins
    566 g cubed candied fruit with cherries
    87 g cubed candied orange peel
    87 g honey
    3132 g total weight
    3000 g total weight after reduction
  • Grand Marnier imbibing syrup
    211 g water
    158 g sugar
    32 g Grand Marnier® (optional)
    400 g total weight
  • Hot mirror glaze
    150 g hot neutral glaze
    150 g water
    300 g total weight
  • Fruitcake finishing touches
    SQ Lescure Unsalted 250g butter Roll 82% fat
    SQ decorative icing sugar
    SQ cubed candied fruit with cherries
    SQ flaked almonds
    SQ candied mandarin

The recipe, step by step

  1. 01

    English fruitcake batter

    Rehydrate the raisins in hot water for 10 minutes then drain.

    Using the paddle, combine the cold butter, cut into pieces, with the icing sugar and half of the eggs.

    Add the flour and baking powder then continue mixing for another 5 minutes.

    Add the remaining eggs along with the honey.

    Using a rubber spatula, fold in the candied fruit and rehydrated raisins.

    Refrigerate overnight. 

  2. 02

    Grand Marnier imbibing syrup

    Bring the water and sugar to the boil.

    Add the Grand Marnier and set aside.

  3. 03

    Hot mirror glaze

    Combine the ingredients and bring to the boil.

  4. 04

    Fruitcake finishing touches

    Butter and flour the Matfer Exoglass moulds (Ref 345079) and place in the refrigerator.

    Pipe out 300 g of batter into each cake pan.

    Split the cakes in two using a pastry scraper dipped in melted butter.  

    Place the moulds on a rack (for even colouring) in a convection oven preheated to 250°C, then bake at 160°C (damper closed) for approximately 30 minutes. 

    Remove from the oven and unmould immediately.

    Imbibe the cakes with 35 g of syrup and let cool.

    Glaze the tops of the cakes, then sprinkle the extremities with decorative icing sugar.

    Decorate with toasted sliced almonds, candied fruit cubes, cherries and clementine segments. 

    For even, symmetrical development, place the moulds perpendicularly to the fan and turn the rack around halfway through.