Original creation of
Jean-Michel PERRUCHON,
Meilleur Ouvrier de France Pâtissier
Ecole Bellouet Conseil, Paris, France
FRUIT CAKE
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Chef :
Brand
Quantity :
Recipe for 5 cakes of 16 cm long
1. CAKE DOUGH
Ingredients
375 g softened butter
250 g caster sugar
30 g trimoline
400 g eggs
5 g salt
10 g liquid vanilla
125 g Mount Gay® Black Barrel rum 43%
625 g flour
12 g baking powder
200 g red cherries Bigarreaux
Recipe for 5 cakes of 16 cm long
200 g golden raisins
150 g currants
100 g tricolour fruit cubes
125 g soft apricots
Total weight: 2607 g
Step
Mix the softened butter, add the caster sugar and trimoline,
then gradually incorporate the eggs, salt, liquid vanilla and
Mount Gay® rum. Add the mixed fruits, then the flour sifted
with the baking powder.
Pour about 500 g in a cake pan ¾ the height and bake at 175°C
for 40 minutes in a ventilated oven.
2. MOUNT GAY® SYRUP
Ingredients
300 g syrup with 30°B
125 g water
125 g Mount Gay® Black Barrel rum 43%
Total weight : 550 g
Step
Whisk together the ingredients.
3. BASIC SYRUP WITH 30°B
Ingredients
650 g caster sugar
500 g water
Total weight : 1150 g
Step
In a saucepan, bring the water and sugar to a boil. Let cool.
4. FINISHING
Ingredients
No ingredients.
Step
After cooking, unmould and soak with Mount Gay® syrup.
Cover the cakes with a warm topping with apricot.
Decorate with candied fruits.
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