This French Fruit is excellent for toast.


  • 4 eggs
  • 1/2 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/2 t. double acting baking powder
  • 1/2 t. ground cinnamon
  • 1 t. salt
  • 6 T. butter, melted and quickly removed from the heat
  • 3 ounces filberts, ground
  • 4 ounces almonds, ground
  • 4 ounces dried figs, cut into small pieces
  • 2 ounces candied citron, diced
  • 1/2 cup golden seedless raisins, presoaked in warm water for 1 hour


Line a 9X5X3-inch bread pan with buttered waxed paper. Beat the eggs and sugar until they form a ribbon. Sift together the flour, baking powder, cinnamon, and salt and add, along with the melted butter, to the eggs and sugar. Then add the nuts, figs, citron, and raisins and blend thoroughly. Pour into the prepared pan and bake in a preheated 350*F. oven for 50 to 60 minutes. Cool slightly in the pan, then remove the loaf to a rack to finish cooling.

Yield: 1 loaf

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Submitted 6/13/05.
Source: James Beard
Submitted By: Eileen Werth
Pain de Fruits