Bolo de Fruta

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.

• Prep time: 20 min
• Cook time: 50 min
• Difficulty: Easy
• Calories: 687
• Protein: 10 g
• Carbs: 89 g
• Fat: 30 g

Ingredients

• 166.7 g Wheat flour ( sifted )
• 100 g Brown sugar
• 100 g Minimum butter sweet ( softened )
• 2.7 piece Egg
• 100 g Candied fruit ( finely diced )
• 66.7 g Raisin
• 33.3 g Walnut kernel ( crushed )
• 1.3 tbsp Rum
• 33.3 ml Orange juice
• 0.7 tsp Cinnamon ground
• 0.7 tbsp Baking powder
• 0.7 pinch Gray sea salt
• 33.3 ml Port wine ( for maceration )

Instructions

1. Fruit preparation

   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. Cake batter

   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. Dry mix

   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. Finalization and baking

   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.

Chef's tips

• 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.

Storage

Keeps for 5 days in a dry cloth or airtight container. It tastes even better the next day.