Candied fruit cake
Ingredients
- 150 g raisins
- 130 g candied fruits
- 130 g candied cherries
- amber rum
- 195 g powdered sugar
- 195 g semi-salted butter
- a little bit of vanilla powder
- 195 g eggs
- 275 g flour
- 6,5 g baking powder
Instructions
- Soak the fruit (raisins, candied fruit and cherries) in enough amber rum the night before.
- The next day, they were soaked in rum, especially the raisins.
- In a container, put the melted semi-salted butter, sugar and a little vanilla powder
- Mix well and add the eggs. Weigh them, don't count the ones on the picture ! Because I used a larger pan and larger quantities! It's 195g of egg in the end for the cake pan used.
- Mix and then pour in the flour and baking powder.
- One last mix and the dough is ready.
- Drain the candied fruit well and save the rum!
- Pour the fruit into the batter.
- We mix, this time it's good!
- Pour into the cake pan lined with parchment paper.
- Bake for 1 hour and 10 minutes at 155°C then 25 minutes at 145°C with steam if your oven allows it. Otherwise, place a dish in the bottom of the oven for the last 25 minutes and pour boiling water over it.
- The cake puffed up nicely.
- Remember the rum that was used to soak the candied fruit? Well, it's time to soak the cake with a brush. Go for it generously!
- Turn out the cake and let it cool to room temperature.
- Then place it in the refrigerator overnight before eating!
Nutrition
- 150g of raisins
- 130g of candied fruits
- 130g of candied cherries
- amber rum
- 195g of semi-salted butter
- 195g of powdered sugar
- a little vanilla powder
- 195 of egg
- 275g of flour
- 6,5g of baking powder
The next day, they were soaked in rum, especially the raisins.
In a container, put the melted semi-salted butter, sugar and a little vanilla powder
Mix and then pour in the flour and baking powder.
One last mix and the dough is ready.
Drain the candied fruit well and save the rum!
Pour the fruit into the batter.
We mix, this time it’s good!
Pour into the cake pan lined with parchment paper.
The cake puffed up nicely.
Turn out the cake and let it cool to room temperature.
Candied fruit cake
Ingredients
- 150 g raisins
- 130 g candied fruits
- 130 g candied cherries
- amber rum
- 195 g powdered sugar
- 195 g semi-salted butter
- a little bit of vanilla powder
- 195 g eggs
- 275 g flour
- 6,5 g baking powder
Instructions
- Soak the fruit (raisins, candied fruit and cherries) in enough amber rum the night before.
- The next day, they were soaked in rum, especially the raisins.
- In a container, put the melted semi-salted butter, sugar and a little vanilla powder
- Mix well and add the eggs. Weigh them, don't count the ones on the picture ! Because I used a larger pan and larger quantities! It's 195g of egg in the end for the cake pan used.
- Mix and then pour in the flour and baking powder.
- One last mix and the dough is ready.
- Drain the candied fruit well and save the rum!
- Pour the fruit into the batter.
- We mix, this time it's good!
- Pour into the cake pan lined with parchment paper.
- Bake for 1 hour and 10 minutes at 155°C then 25 minutes at 145°C with steam if your oven allows it. Otherwise, place a dish in the bottom of the oven for the last 25 minutes and pour boiling water over it.
- The cake puffed up nicely.
- Remember the rum that was used to soak the candied fruit? Well, it's time to soak the cake with a brush. Go for it generously!
- Turn out the cake and let it cool to room temperature.
- Then place it in the refrigerator overnight before eating!