Lilamand Confiseur, based in Saint Remy de Provence is a local boutique producer of candied fruits or fruit confit. The tradition of preserving fruits in this way dates back to the 16th century when Nostradamus, who was born in St Remy invented the recipe in order that sailors could take the fruits to sea and prevent scurvy. And they are still producing these wonderful fruits today. Yes wow!
This cake is moist and especially delicious because of the addition of candied fruits. Raisins, dates, dried pear and cranberries can be substituted for candied fruits.
Cream together the butter and sugar.
Add one egg at a time mixing well.
Add the milk.
Mix the drv ingredients together
Gently fold the dry ingredients into the wet and add the fruits.
Bake in a loaf or round decorative tin for 40 minutes on 180c or 350f or until a knife comes out clean.
3/4 c Butter
1/2 c Sugar
1/4 c milk
1 teaspoon vanilla extract
juice of 1 whole lemon
2 t lemon zest
1 1/4 c white flour (or half and half flour and sugar almond powder )
1 t baking powder.
1 cup cut up candied fruit and some for decorating the top of the cake (orange, lemon, cherries, melon, rhubarb)
This cake is quite sweet due to the candied fruits so no icing is needed but a splash of warmed rum just as serving would make a lovely addition .
1 t baking soda
1/2 t salt