Spiced Fruit Pound Cake (Pain d’épices)
Spiced Fruit Pound Cake (Pain d’épices)
Richly Spiced Fruit Pound Cake (Pain d’épices) with Aromatic Spices
Experience the exquisite flavors of Pain d’épices, French for ‘spiced bread’! This pound cake is infused with a special fruit and spice mixture, meticulously steeped for 5 days to achieve a profound depth of flavor. It’s a truly luxurious treat perfect for special occasions or a delightful personal indulgence.
Spiced Candied Fruits (5-Day Steep)- Dried Figs 250g
- Dried Apricots 150g
- Prunes 150g
- Syrup) Water 700g
- Sugar 150g
- Green Cardamom Pods 7-8
- Whole Cloves 7-8
- Vanilla Bean 1/2 – 1
- Black Peppercorns 9
- Bay Leaves 5-6
- Fresh Ginger Slices 2-3
- Lemon Peel 1/2
- Orange Peel 1/2
18x18cm Pound Cake Pan- Butter 90g (softened)
- Sugar 90g
- Eggs 75g (approx. 1.5 large)
- Cake Flour 100g
- Baking Powder 1g (optional if skilled at creaming)
- Whole Cloves 3
- Nutmeg (grated) a pinch
- Spiced Candied Fruits 170g
- Butter 90g (softened)
- Sugar 90g
- Eggs 75g (approx. 1.5 large)
- Cake Flour 100g
- Baking Powder 1g (optional if skilled at creaming)
- Whole Cloves 3
- Nutmeg (grated) a pinch
- Spiced Candied Fruits 170g
Cooking Instructions
Step 1
✨ **Let’s Make the Spiced Candied Fruits!** First, carefully peel the outer zest of the orange and lemon using a vegetable peeler, avoiding the white pith which can be bitter. Trim the hard stems from the dried figs.
Step 2
In a saucepan, combine water (700g) and sugar (150g). Heat gently, stirring until the sugar is completely dissolved to create a syrup. Once the syrup begins to simmer, add the lightly crushed cardamom pods, whole cloves, the seeds scraped from the vanilla bean along with the pod, whole black peppercorns, bay leaves, fresh ginger slices, and the prepared lemon and orange peels. Let these infuse to create a fragrant syrup.
Step 3
Simmer the syrup with the spices for about 5 more minutes to allow the flavors to meld. Then, pour this hot syrup over the prepared dried figs, apricots, and prunes, ensuring they are submerged. Let it cool slightly, then transfer to an airtight container and refrigerate. It’s crucial to let this mixture steep for at least 5 days to develop its deep, rich flavors. You can start using it after 5 days. 😊
Step 4
From the steeped spiced fruit mixture, set aside a portion that you’ll use for decorating the top of the cake. For the fruit going into the batter, remove any pits from the prunes. Cut larger fruits into roughly 1-1.5cm cubes. Finely julienne the candied lemon and orange peels.
Step 5
Now, let’s prepare the cake batter. In a mixing bowl, cream together the softened butter (at room temperature, like pomade) and sugar. Using an electric mixer or a whisk, beat them together until the mixture is light, pale yellow, and fluffy. This process, called ‘creaming,’ is vital for a tender cake texture.
Step 6
Gradually add the lightly beaten eggs, which should also be at room temperature, in 3-4 additions. Beat well after each addition to ensure the mixture remains emulsified and doesn’t curdle. If you notice the batter starting to separate, you can gently warm it over a double boiler or add a tablespoon of warm water while continuing to whisk vigorously until smooth.
Step 7
Continue beating until all the egg is incorporated and the mixture is smooth, creamy, and holds its shape. A well-emulsified butter and egg mixture is key to a moist and tender pound cake.
Step 8
Sift the cake flour and baking powder (if using) over the creamed mixture. Gently fold them in using a spatula, just until no dry streaks of flour remain. Be careful not to overmix, as this can develop gluten and make the cake tough. Once the flour is almost incorporated, gently fold in the prepared spiced fruits and julienned peels. (Note: I used a pinch of cinnamon instead of nutmeg, as I didn’t have any. For the whole cloves, you can lightly crush them and sift them in, or add them during the creaming stage for a subtler diffusion of flavor.)
Step 9
Pour the batter into your prepared 18x18cm pound cake pan and spread it evenly. Bake in a preheated oven at 180°C (350°F) for about 10 minutes. Once the top surface begins to look slightly dry and firm, gently press the reserved decorative fruits onto the surface. (This step is important to prevent the fruits from sinking into the batter during baking.) Continue baking for a total of approximately 35 minutes, or until a skewer inserted into the center comes out clean. (Tip: Thin orange peels can burn easily; consider adding them as a decoration after the cake is baked.)
Step 10
While the cake is still warm, immediately after removing it from the oven, brush the top generously with the reserved spiced fruit syrup, about two times, to add a beautiful glaze and boost the flavor. (Since I omitted the baking powder, the cake might appear slightly less risen. However, with proficient creaming techniques, you can achieve a wonderful cake without it.) Allow the cake to cool completely before slicing and enjoying this aromatic delight!
