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Fruit Loaf from the Relais Bernard Loiseau Recipe
Fruit Loaf from the Relais Bernard Loiseau
Bernard Loiseau (1951 - 2003)
Bernard Loiseau (1951 - 2003)
Flavors of Burgundy
Total time: 1hr to 2hr

Preparation time: 20 minutes
Baking time: 50 minutes

Difficulty: Easy
Chef's Note

This loaf is usually served for afternoon tea at the Relais Bernard Loiseau.

Well-wrapped, it will keep for several days.

For 1 loaf (18-20 cm/8" long pan)

- 200 g (7 oz.) butter
- 120 g (4 1/4 oz.) icing sugar
- 3 eggs
- 180 g (6 oz.) sifted flour
- 1 tsp. baking powder
- 130 g (5 oz.) raisins
- 100 g (3 1/2 oz.) walnut pieces
- 10 candied cherries

  1. Cut the butter into large cubes in a bowl. Soften by setting over a pan of simmering water or in the microwave (30 seconds at 600 W).
  2. Add the sugar to the bowl and whisk until light and pale. If the mixture does not emulsify, warm it slightly by placing the bowl back over the hot water.
  3. Whisk in the eggs one at a time until thoroughly combined.
  4. Sprinkle in the flour and baking powder, combining well with a wooden spoon.
  5. Preheat the oven to 160° C (325° F).
  6. Add the raisins and nuts to the batter and mix.
  7. Line the bottom and sides of the loaf pan with parchment paper, allowing it to hang over the edges slightly. Alternately you can brush the bottom and sides of the pan with butter.
  8. Pour half the batter into the pan. Arrange the candied cherries on top. Cover with the rest of the batter. The loaf pan should be about 2/3 full.
  9. Bake for 50 minutes. The loaf is cooked when a knife blade inserted into the center comes out clean. Turn out of the pan and let cool on a rack.
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