Candied fruit cake: Sophie Dudemaine's recipe

I made this candied fruit cake (Sophie Dudemaine's recipe) an indecent number of times as soon as I got my hands on "Sophie's Cakes" again.

This is the kind of fruitcake that's comforting: a simple batter, a gentle bake, and that slightly retro aroma of candied fruit that transforms a simple afternoon snack into a true French pastry. When someone asks me for a "sure thing" candied fruitcake recipe, I immediately think of Sophie Dudemaine's recipe.

I had also made a recipe for her two-salmon tart , which I really enjoyed.

What I love is how it feels to share: you cut thick slices, put the cake in the middle of the table, and it becomes a simple dessert to enjoy together. The candied fruit adds texture and sweetness, and if you take a couple of minutes to dust it with flour, it stays evenly distributed instead of sinking. I'll also give you a little tip for an even more tender crumb, without making things complicated.

If you've ever come across recipes that mention Cuisine et gourmandise Jaclyne (Jaclyne, at the time) in connection with this homemade cake, you'll see that the spirit is the same: a traditional, reliable recipe, perfect for everyday cooking. Here, we're staying true to the "Sophie's Cakes" style: classic ingredients, simple technique, consistent results.

And seasonally, I like to add a little orange zest, a hint of lemon and a touch of vanilla: it awakens the candied fruits and gives a clean aroma, without masking the taste of the candied fruit cake.

You can keep this base and adjust the amount of fruit according to your preference for a "heavy" or lighter version.

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Candied fruit cake, Sophie Dudemaine style

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: dessertKitchen: FrenchDifficulty: easy

Portions

8

people

Preparation

19

minutes

Cooking

38

minutes

Calories

363

kcal

Total time

57

minutes

A wonderfully moist candied fruit cake, like a homemade family cake, inspired by Sophie Dudemaine's recipe. Perfect as an afternoon snack or a dessert to share, with evenly distributed candied fruit and a generous crumb.

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Ingredients

• 150g ) of wheat flour (T45 or T55

• 1 sachet of baking powder (11g per sachet)

• 150 g of sugar

• 3 eggs (size M)

• 150g butter of melted (cooled) unsalted

• 5 cl of milk

• 200g of candied fruit cut into small cubes (mixture such as orange, citron, cherry)

• 30g raisins of

• 1 orange (finely grated zest)

• 1/2 lemon (finely grated zest)

• 1 teaspoon of vanilla extract

• 1 tablespoon of amber rum (optional)

• 1 tablespoon of flour (for coating the candied fruit)

• 1 pinch of salt

Preparation steps

• Preheat the oven to 170°C (static heat). Grease and flour a cake tin approximately 24 cm in diameter, or line it with baking paper.
• Cut the candied fruit into even pieces if necessary. Put them in a bowl with the raisins, add 1 tablespoon of flour and mix to coat them well (this prevents them from sinking to the bottom).
• In a large bowl, whisk the eggs with the sugar and a pinch of salt for 1 minute, just to obtain a homogeneous mixture (no need to whiten for a long time).
• Add the cooled melted butter, then the milk, vanilla, and rum if using. Mix gently.
• Incorporate the sifted flour and baking powder. Mix with a spatula, without overmixing: as soon as there is no more visible flour, it's ready.
• Add the orange and lemon zest, then pour in the candied fruit and raisins. Mix just enough to distribute them.
• Pour the batter into the mold. Smooth the top. For a regular slit, you can draw a line down the center with a lightly buttered spatula.
• Bake for 38 minutes. Check for doneness: a knife inserted into the center should come out clean (or with a few crumbs, but no batter). If the top is browning too quickly, loosely cover with aluminum foil.
• Let it cool for 10 minutes in the mold, then unmold onto a wire rack. Wait until completely cool before slicing for a clean crumb.

📊 Nutritional Information

1 slice (approx. 85g)

* RDA = Recommended Daily Allowance

📝 Notes

Keeps for 4 days well wrapped at room temperature (or 6 days in the refrigerator). Even better the next day: wrap it in cling film once cooled. Can be frozen in slices for up to 2 months.

💡 Chef's Tips

For an even moister cake texture, take the eggs and milk out of the refrigerator 20 minutes beforehand. And for a more "pastry-like" flavor, soak the raisins in rum (or tea) for 15 minutes, then drain them before coating them in flour along with the fruit.

🔄 Variations on Sophie Dudemaine's recipe

• Alcohol-free: replace the rum with 1 tablespoon of orange juice and add a little vanilla.
• More citrus: add 1 tablespoon of orange marmalade to the dough (reduce the sugar by 10g if you like it less sweet).

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.