Christmas Spice and Candied Fruit Cake
Ingredients
- 166.7 gWheat flour (sifted)
- 133.3 gUnsalted butter (softened)
- 100 gBrown sugar (dry)
- 2.7 pcEgg (whole)
- 100 gRaisin (whole)
- 66.7 gCandied orange peel (small dice)
- 33.3 mlRum (for maceration)
- 0.7 tspCinnamon ground (powdered)
- 0.7 pinchNutmeg (grated)
- 0.7 tspBaking powder (powdered)
- 33.3 gWalnut kernel (crushed)
- 0.7 pinchGray sea salt (fine)
Method
A dark, dense crumb exhaling the scent of rum and spices. Candied fruits provide a chewy texture, while walnuts offer a satisfying crunch.
- 1
In a bowl, mix raisins and candied orange peels with rum. Let the fruit soak until plump and softened.
- 2
Cream the softened butter with brown sugar until smooth and light. Incorporate eggs one by one, whisking vigorously to maintain the emulsion.
- 3
Sift flour with baking powder, cinnamon, and nutmeg. Fold into the mixture using a spatula, being careful not to overwork the dough. Fold in the rum-soaked fruits and walnuts.
- 4
Bake at 160°C. The crust should brown and firm up. The cake is ready when a knife blade comes out clean and the scent of spices fills the room.
Frequently asked questions
How do you get this dish right?
- Prepare this cake 24 to 48 hours before serving; the spice flavors need time to infuse the crumb.
- If the fruits sink to the bottom of the mold, coat them in a little flour before folding them into the batter.
How long does this dish keep?
Wrap tightly in cling film or a clean cloth. It keeps perfectly for a week at room temperature.
