How to make
Cut the fruit into 0.2″ (0.5 cm) thick slices without peeling them. Drizzle them with lemon juice, so that they don't darken.
In a wide non-stick pan, melt the butter and sprinkle the sugar evenly with a pinch of salt.
Once the sugar has melted and bubbles start to form, put the pieces of fruit in one layer, if possible.
Wait for them to caramelize and shake the pan or quickly turn each piece to caramelize on the other side.
Leave the pan on the lowest level of the hob or remove it from the hob. Turn on the oven and preheat it to 360°F (180 degrees) without a fan.
Knead the dough, by beating the butter with the powdered sugar into a fluffy cream. Add the eggs one by one, while beating and then sift the flour with the baking powder into the mixture, while beating by hand or continuing the beating with the mixer, but at a slow speed and only for a short while.
Pour the resulting homogeneous mixture into a tray with a diameter of 9.4″ (24 cm), covered with baking paper and flatten it into a thin layer.
Arrange the caramelized fruit on top and sprinkle it with the remaining thick caramel sauce. Bake it in the preheated oven for about 15-20 minutes or until it aquires a golden brown color and is fully baked.
When the baked fruit cake cools, sprinkle it with powdered sugar.
Caramelized fruit cake is very tasty.
