A Professional Chef’s Decadent Nutty Fruitcake Recipe

A traditional French Christmas delight, Cake Aux Fruit Confit (Fruitcake) comes with a fluffy texture and flavours enriched from rum-soaked dried fruit and raw nuts such as almonds, walnuts and macadamia. The cake is finished with a layer of vanilla orange syrup with an apricot glaze that creates a mirror like effect on its surface lending this treat an exquisite look.

Ingredients

Basic Mix

183 grams soft butter

200 grams eggs

166 grams icing sugar

16 grams trimoline or honey

210 grams rose flour

7 grams baking powder

75 grams crushed nuts

10 grams dark rum

Candied Dry Fruit

100 grams gold raisins

50 grams mixed candied fruit

1 gram lemon zest

1 gram orange zest

83 grams candied cherries

235 grams rum or orange juice

Syrup

250 grams sugar

250 grams water or rum (strained from the making the candied dry fruit)

Skin from 1 whole orange

2 sticks vanilla

50 grams rum

Method

  1. Soak all candied-dry fruits in rum/orange juice for at least 48 hours at room temperature.
  2. Strain the candied-dry fruits and reserve the liquid for later use.
  3. Separately, add soft butter, eggs, icing sugar, Trimoline/honey and dark rum into mixer or heavy-duty food processor and mix for at least 2 minutes to get a smooth, creamy and shiny texture.
    (Tip: Mix the ingredients using lowest speed and increase slowly, avoid creating bubbles)
  4. Add the baking powder and rose flour into the mixture and mix thoroughly. Mix until you achieve a smooth, creamy and shiny texture.
  5. Add the strained candied-dry fruits and crushed nuts into the mixture.
  6. Pour the mixture into a transparent wrapping paper.
  7. Chill the mixture for 4 – 24 hours.
  8. Brush a thin layer of butter and flour on the mould.
  9. Beat the chilled mixture in mixer or heavy-duty food processor for 1 minute and pour it into the mould.
  10. You can decorate using several types of raw nuts and candied fruits on top of the mixture before baking it.
  11. Bake at 155°C for 45 minutes.
  12. While the cake is baking, make syrup.
  13. Start by boiling the liquid that was put aside earlier from the candied fruit. Add in 50 grams of rum, 250 grams of sugar, skin from one whole orange and two vanilla sticks.
  14. When the cake is baked and cool, apply a layer of syrup on the surface.

 

(Tip: For a mirror-like finish, after applying the syrup, brush the top of your cake with an apricot glaze. This can be bought in gelatin form in the supermarket. Just pour appropriate amount into a small saucepan. Heat until melted and strain it to remove any apricot chunks). 

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Academy of Pastry Arts Malaysia
Academy of Pastry Arts Malaysia

Tucked away in the suburbs of Petaling Jaya in a deceptively ordinary building, lie some of Malaysia’s (and the World’s!) best pastry chefs and 600 kilograms of dark chocolate. Housing 15 professionally equipped kitchens and 16 highly skilled and carefully selected chefs, The Academy of Pastry Arts Malaysia is a premier professional institution that has produced young chefs who are not only sought after in the industry, but have also won or placed at some of the most prestigious international competitions.

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