Hi there! I’m Cassandre, and today on Caramel Loafing, we’re making a delightful cake that’s easy enough for everyday enjoyment yet festive enough for the holidays: Dried Fruit Pound Cake—also known as Cake aux Fruits Confits or French-style fruitcake.
I couldn't wait to share this recipe with you! Ever since I first made it, it’s become my go-to post-lunch dessert. Enjoy it plain or with a dollop of Chantilly cream—it’s lovely either way. Pair it with a cup of hot tea, and life suddenly feels a little sweeter. That’s the magic of dessert.
This French-style fruitcake is inspired by a recipe from Le Cordon Bleu, with a few small tweaks. It’s similar to a pound cake, but the batter is thicker and denser—yet surprisingly quick and reliable to make. The addition of dried fruits really elevates it, while the crust develops a subtle crispness that’s absolutely irresistible.
In many Western countries, this type of liqueur-soaked fruitcake is a beloved holiday staple, especially around Christmas. Just imagine the buttery aroma filling a warm winter kitchen—it’s a simple joy I hope you’ll experience too.
More to explore:
The traditional Pound Cake gets its name from the original method of using one pound each of the main ingredients. This recipe instead uses a more French-inspired ratio, resulting in a lighter, fluffier texture. If you’d like to taste the classic version, try our zesty Lemon Pound Cake or the fragrant, fruity Poached Pear Pound Cake—each with its own distinct flavor and appeal.
Other equally popular desserts to try include the timeless Carrot Cake, a favorite in both Paris and London; the classic British Victoria Sponge Cake; and the decadently rich, melt-in-your-mouth Portuguese classic, the Half-Baked Cake. Each one is a must-try for dessert lovers.
French Dried Fruit Pound Cake Recipe
Ingredients
Loaf pan size: 17 × 8 × 6 cm
Yield: 4–5 servings
Want to scale the recipe? Try our cake pan converter.
- 40g (1.4 oz) dried figs
- 20g (0.7 oz) raisins
- 40g (1.4 oz) dried apricots
- 10g (0.35 oz) Cointreau (or substitute with rum)
- 110g (3.9 oz) all-purpose flour
- 110g (3.9 oz) unsalted butter, softened
- 80g (2.8 oz) powdered sugar
- 1 large egg, approx. 60g (2.1 oz)
- 1 large egg yolk, approx. 20g (0.7 oz)
- 1.5g (0.05 oz) aluminum-free baking powder
Want to calculate calories or nutrition info? Use our dessert nutrition calculator.
Instructions
- Rinse the raisins briefly in hot water to remove excess oils or sugar, then pat dry with a paper towel.
- Chop the dried figs and apricots into small pieces.
- In a bowl, combine all dried fruits and pour in the Cointreau. Mix well and let sit for at least 10 minutes. You can substitute with rum, lemon juice, or orange juice if preferred.
- Brush your loaf pan with a thin layer of softened butter.
- In a small bowl, lightly beat the whole egg and yolk together. Set aside.
- From the pre-measured flour, take out about 2 tablespoons and sift it over the soaked fruits. Mix to coat the fruit evenly and prevent clumping.
- In a mixing bowl, combine softened butter and powdered sugar. Blend with a spatula first, then beat with a hand mixer on medium speed until light and creamy, like whipped butter.
- Add half of the egg mixture and beat on medium speed until fully emulsified. Then add the remaining egg mixture and beat again until smooth and fully combined. This step is crucial—make sure the batter is smooth and homogeneous.
- Sift in the remaining flour and baking powder. Fold gently with a spatula until no dry spots remain.
- Add the coated dried fruits and fold until evenly distributed.
- The batter will be thick. Transfer it into the prepared loaf pan, smoothing the surface. Slightly mound the center like a small hill and score a shallow line down the center to encourage even cracking.
- Preheat the oven to 170°C (338°F) and bake for 35–40 minutes.
- Let the cake cool slightly in the pan, then remove while still warm and place on a wire rack to cool completely. Enjoy warm or store in an airtight container in the fridge after it cools.
Watch the full tutorial here: Dried Fruit Pound Cake Recipe Video