When I think of Cakes Recipes that carry a bit of history, this English fruit cake with candied fruits always comes to mind. The first time I baked it, I pulled it out of the oven too early and, let’s just say, it was more spoonable than sliceable. But even then, the flavor was enough to make everyone at the table forgive me. That’s the thing with fruit cakes. They carry nostalgia, patience, and a little drama in every bite. If you’ve ever tried an english fruit cake recipe or a german fruit cake recipe during the holidays, you know what I mean. There’s something about the richness, the chewy bursts of candied fruits, and that dense but tender crumb that feels like an old fashioned fruit cake recipe done right. It’s not fussy, but it does ask you to slow down. And honestly, isn’t that a relief sometimes? This version is my take on a classic, an easy fruit cake recipe that borrows warmth from tradition yet sits comfortably among French Dessert Recipes. I’ve even played with flavors inspired by a french apple cake recipe in the past, and it always surprises me how simple tweaks can breathe fresh air into something so traditional. So yes, this cake is part travel, part kitchen memory, and one hundred percent worth the bake.

1) Key Takeaways
2) Easy Cake Anglais aux Fruits Confits Recipe
3) Ingredients for Cake Anglais aux Fruits Confits
4) How to Make Cake Anglais aux Fruits Confits
5) Tips for Making Cake Anglais aux Fruits Confits
6) Making Cake Anglais aux Fruits Confits Ahead of Time
7) Storing Leftover Cake Anglais aux Fruits Confits
8) Try these Dessert recipes next!
9) Cake Anglais aux Fruits Confits
10) Nutrition

1) Key Takeaways

This English fruit cake with candied fruits is rich, dense, and packed with nostalgia.
It blends traditional British baking with personal kitchen memories.
Perfect for holidays or whenever you want a slice of something comforting.
Make it ahead and let flavors develop for even better taste.

2) Easy Cake Anglais aux Fruits Confits Recipe

Let’s talk about one of my favorite Cakes Recipes. This cake, often called English fruit cake, sits proudly on many holiday tables. When I baked it for the first time, I pulled it from the oven too soon. It wobbled like a jelly, but you know what, nobody complained. The taste was so good that even a spoon could not ruin the moment.

I think part of the charm lies in its history. It’s a recipe that connects people across time. I’ve seen variations that feel like a german fruit cake recipe and others that remind me of an old fashioned fruit cake recipe. Each version carries small differences, yet the soul of the dessert remains steady.

And the best part is that it’s not complicated. This easy fruit cake recipe uses simple steps. A little patience, a splash of rum, and a lot of candied fruits. That’s all it needs to join the ranks of French Dessert Recipes, sharing a space with classics like the french apple cake recipe.

3) Ingredients for Cake Anglais aux Fruits Confits

Butter: Softened butter gives the cake its rich base. When you cream it with sugar, you build a light texture that supports the fruits.

Brown Sugar: This sugar adds depth, a little caramel note, and keeps the crumb tender. White sugar works, but brown sugar makes it better.

Eggs: Four large eggs bind the batter and bring richness. Crack them in one by one so they blend without breaking the mixture.

All-Purpose Flour: The backbone of this cake. Sift it first, with baking powder and salt, to keep the texture even and light.

Raisins: Plump and sweet, they soak up the rum like tiny flavor sponges.

Candied Cherries: Bright and chewy, they bring color and sweetness.

Candied Orange and Lemon Peel: Chopped into small pieces, they balance sweet and tart, giving the cake its special character.

Dark Rum: Used for soaking, it warms the fruit and adds depth.

Vanilla Extract: Just a teaspoon lifts the flavors and ties them together.

4) How to Make Cake Anglais aux Fruits Confits

Step 1. Preheat your oven to 160°C. Line a loaf pan with parchment so the cake lifts out clean.

Step 2. Soak raisins, cherries, and candied peels in rum. Let them rest at least half an hour, so they soften and shine.

Step 3. Cream butter and sugar until pale and fluffy. It should feel smooth under the spoon.

Step 4. Add eggs one by one. Mix each fully before adding the next, to keep the batter steady.

Step 5. Fold in flour, baking powder, and salt. Go slow here. You want air in the mix, not toughness.

Step 6. Stir in soaked fruits and vanilla extract. The batter will feel heavy, but that’s how fruit cake should be.

Step 7. Pour into the loaf pan, smooth the top, and slide it into the oven. Bake for about ninety minutes, until a toothpick comes out clean.

Step 8. Let the cake cool in the pan for fifteen minutes. Then move it to a wire rack and wait until it’s fully cool before slicing.

5) Tips for Making Cake Anglais aux Fruits Confits

I always say that patience is the secret ingredient. This cake does better when you let it sit a day or two. The flavors meld and the crumb softens. Don’t rush that first slice unless you really can’t resist.

If you want more depth, brush the cake with a little extra rum after baking. It keeps the crumb moist and extends shelf life. Plus, it adds a grown-up note that pairs perfectly with tea or coffee.

Lastly, weigh your fruits. Guesswork leads to imbalance, and a heavy fruit load can sink the cake. Trust your scale, not your eyes.

6) Making Cake Anglais aux Fruits Confits Ahead of Time

This cake is perfect for planning ahead. Bake it a few days before the holiday. Wrap it in parchment, then foil. Store it in a cool place. Each day makes it taste a little better.

If you want to prepare even earlier, bake and freeze it. Wrap tightly, thaw slowly, and it tastes like you baked it fresh.

I sometimes bake two at once. One for now, one for later. That way I’m never without a slice when the craving hits.

7) Storing Leftover Cake Anglais aux Fruits Confits

Once cooled, keep the cake in an airtight tin or wrapped in parchment and foil. It holds well for a week at room temperature.

If you want it to last longer, keep it in the fridge. Just bring it to room temperature before serving, so the butter softens again.

And if you’re like me, you might cut slices and freeze them. That way you can enjoy one piece at a time with no rush.

8) Try these Dessert recipes next!

9) Cake Anglais aux Fruits Confits