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Before starting this Candied Fruit Loaf Cake recipe, organise the necessary ingredients for the batter.
Place the icing sugar in the stand mixer recipient. Add the whole eggs (beat them beforehand to weigh 165 grams accurately). It's hard to quantify the number of eggs as their weight can vary according to their size.
Add the honey...
... and the warm milk.
Add the almond meal...
... then the sifted flour and baking powder.
Whip the ingredients in the stand mixer until homogeneous.
Add the dark rum...
... and the softened butter.
Combine again until homogeneous.
Gather all the candied fruit in a bowl.
Add 15 grams of flour...
... and combine so the fruits are coated with flour. 15 grams of flour should be enough.
Add the floured fruits to the preparation...
... and fold gently with a spatula.
Melt 40 grams of butter in the microwave, then grease the mould. I recommend using a brush for this operation.
Fill the mould...
... with the preparation.
Bake in a fan-assisted oven at 160°C (gas 3) for one hour.
For the syrup: Organise all the necessary ingredients.
Pour the sugar in a saucepan.
Add the water.
Bring to a boil. The syrup is ready when the sugar is completely melted.
Add the dark rum and set aside.
When cooked, remove the cake from the oven.
Pour the syrup over the cake. Simply pour it into a thin stream directly on the surface of the cake. Make sure you use all the syrup.
For the finish: Wait for the cake to cool down and release gently from the mould.
Melt the clear glaze with 2 tablespoons of water.
Combine with a whisk until smooth.
Using a brush, apply the glaze on the surface of the cake.
You can also glaze the sides of the cake to make sure the cake stays moist.
Cut the candied fruits into chunks of different sizes, then arrange them on the surface of the cake. They will stick to the glaze.
Finish by sprinkle some pearl sugar over the cake.