With all the cake baking going on this week, hubby’s sweet tooth was starting to grow so he asked me to make him a cake. One from his childhood that his grand-pa (a true great chef) used to make. When it’s a cake from his childhood, especially from his grand-papi, I’m always very reluctant to make it as it’s always not quite right and I’m being compared to a family legend.
Anyway, after a bit of huffing and puffing, I went ahead and agreed to it. Then he says…’I want it in a loaf thin, don’t forget the cherries, you know the cherries I mean?, the glacé cherries, grand-pa always had cherries, he always baked it in a loaf tin, the big fat round cherrries, yes, leave it whole in the loaf tin, I like the cherries like that in a loaf tin…did you find the cherries, go ahead and add lots of cherries, don’t worry, I like it full of cherries’…….and I’m like, if I hear cherries or loaf tin one more time, I’m gonna chuck this batter and loaf tin at him.
I was going to use butter and make this but seeing that I won’t be eating any of it, he asked me to make it dairy-free so we can enjoy it together…sweet, isn’t he :-), apart from all the cherry and loaf tin talk 😛
So made this yesterday with cherries in a loaf tin!!, inspired from this website :http://www.cuisineaz.com/recettes/cake-aux-fruits-confits-et-raisins-secs-10485.aspx with quite a bit of changes. There isn’t enough left now as we’ve been munching away at it, one slice at a time. He loved it and also said, he can’t believe there isn’t any real butter in it, but at least, we had enough cherries..or so I thought because he did say for the last time, ‘next time baby, please add more….(yeah you guessed it right), cherries!!….ahhhhhh
Here is how I made it guys, ‘zee classic Cake aux Fruits. It’s really simple to make and oh so tasty!
To make you’ll need:
- 5 tbsp of Crème de châtaigne (or any rum you have. I used this because that’s what I had at home)
- 100 g mixed fruit
- 50 g candied peel
- 50 g glacé ginger
- 100 g glacé cherries
- 4 eggs
- 60 g dark brown cane sugar
- 60 g light brown cane sugar
- 1 tsp vanilla
- 250 g self raising flour
- 150 g Pure sunflower spread (melted and cooled)
- Soak the fruits and cherries in the rum and cover for about 30 minutes,
- In a mixer with a whisk attached, mix the eggs and sugar together for about 10-15 minutes or until it had doubled in volume and has a sabayon-like texture….smooth and creamy,
- Change to a paddle attachment and add the vanilla followed by the rum soaked fruits,
- Now gently fold the flour into the fruity mixture followed by the melted butter,
- A final gentle mix to get a smooth batter,
- And bake for 1hr in a 180 degrees pre-heated oven.