This is a light cake, only distantly related to the dense, sticky American-style fruitcakes. Published in Saveur magazine, December 2009.
- 4 ounces dried figs, finely chopped
- 4 ounces dried apricots, finely chopped
- 4 ounces raisins, finely chopped
- 1⁄2 cup dark rum
- 1 tablespoon freshly grated orange zest
- 1 1⁄2 teaspoons freshly grated lemon zest
- 12 tablespoons unsalted butter, softened
- 1 3⁄4 cups flour
- 1 teaspoon baking soda
- 1 cup superfine sugar
- 4 eggs
- Combine the figs, apricots, raisins, rum, orange zest, and lemon zest in small bowl; cover with plastic wrap and let sit at room temperature for at least 4 hours or as long as overnight.
- Heat oven to 350°F Grease the bottom and sides of a 12 1/4" x 4 1/4" x 2 3/4" loaf pan with butter and dust all over with flour; tap out excess flour and set aside.
- Combine butter and sugar in a large bowl and beat with a handheld mixer set to medium speed until the mixture is pale and fluffy, 1-2 minutes. Add the eggs one at a time, beating well after each addition. Add the reserved fruit-rum mixture and the flour mixture and mix on low speed until just combined.
- Transfer batter to prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted into the middle of the cake comes out clean, 40-45 minutes. Unmold cake onto a wire rack and let cool completely before slicing.