Fruit Cake
Ingredients
- 166.7 gWheat flour (sifted)
- 100 gBrown sugar
- 100 gUnsalted butter (softened)
- 2.7 pcEgg
- 100 gCandied fruit (finely diced)
- 66.7 gRaisin
- 33.3 gWalnut kernel (crushed)
- 1.3 tbspRum
- 33.3 mlOrange juice
- 0.7 tspCinnamon ground
- 0.7 tbspBaking powder
- 0.7 pinchGray sea salt
- 33.3 mlPort wine (for maceration)
Method
A dense, moist crumb punctuated by crunchy walnuts and soft candied fruits. The crust is deeply golden, and the scent of cinnamon fills the room right out of the oven.
- 1
Mix the raisins and candied fruits in a bowl with the rum and Port wine. Let macerate so the fruits swell and soak up the liquid.
- 2
Cream the softened butter with the brown sugar until the mixture whitens. Add the eggs one by one, whisking well between each to maintain a smooth texture.
- 3
Incorporate the flour, baking powder, and cinnamon. Pour in the orange juice to loosen the batter. The consistency should be thick but supple, coating the spatula.
- 4
Add the crushed walnuts and the macerated fruit mixture. Pour into a buttered mold. Bake at 180°C. The cake is done when a knife blade comes out clean and dry.
Frequently asked questions
How do you get this dish right?
- Lightly flour the candied fruits before folding them in to prevent them from sinking to the bottom.
- Wait for it to cool completely before slicing; the crumb needs to set.
How long does this dish keep?
Keeps for 5 days in a dry cloth or airtight container. It tastes even better the next day.
