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Home > Restaurants > Recipes > Mrs. Maccioni's Fruitcake

Mrs. Maccioni's Fruitcake

Provided by: Chef Egidiana Maccioni
Served at: Le Cirque

  • Type of Dish: Desserts: All, Desserts: Cakes/Cupcakes
  • Servings: 8
  • Cuisine: Italian
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1 cup mixed candied fruit
1 cup raisins
6 tablespoons cognac
2 and a 1/2 sticks (10 ounces) butter, plus extra for pans
2 cups all-purpose flour plus extra for pans
4 whole eggs, separated
3 egg yolks
1 and a 1/2 cups sugar
1 tablespoon baking powder
Pinch of salt
1/2 teaspoon grated lemon zest


Soak the candied fruit and raisins in the cognac overnight. Preheat the oven to 350 degrees. Butter and flour 2 loaf pans, about 10 by 4 by 4 inches.

Place the 7 egg yolks, butter, and sugar in the bowl of a stand mixer, and whisk until pale and creamy. In a separate bowl, whisk the 4 egg whites until stiff. Combine the flour, baking powder, and salt. Drain the cognac from the dried fruit, and toss the fruit and zest in the flour until coated. Gently fold the fruit and flour into the butter-egg mixture until combined. Fold in the beaten egg whites. Transfer the mixture to the 2 prepared pans, and bake for about 1 hour, or until cake is golden brown and a wooden skewer inserted in center comes out dry.

(Published 2001)

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