Christmas Spice and Candied Fruit Cake

A dark, dense crumb exhaling the scent of rum and spices. Candied fruits provide a chewy texture, while walnuts offer a satisfying crunch.

• Prep time: 30 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 754
• Protein: 10 g
• Carbs: 88 g
• Fat: 37 g

Ingredients

• 166.7 g Wheat flour ( sifted )
• 133.3 g Minimum butter sweet ( softened )
• 100 g Brown sugar ( dry )
• 2.7 piece Egg ( whole )
• 100 g Raisin ( whole )
• 66.7 g Candied orange peel ( small dice )
• 33.3 ml Rum ( for maceration )
• 0.7 tsp Cinnamon ground ( powdered )
• 0.7 pinch Nutmeg ( grated )
• 0.7 tsp Baking powder ( powdered )
• 33.3 g Walnut kernel ( crushed )
• 0.7 pinch Gray sea salt ( fine )

Instructions

1. Fruit maceration

   In a bowl, mix raisins and candied orange peels with rum. Let the fruit soak until plump and softened.

2. Creaming the butter

   Cream the softened butter with brown sugar until smooth and light. Incorporate eggs one by one, whisking vigorously to maintain the emulsion.

3. Mixing dry ingredients

   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. Slow baking

   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.

Chef's tips

• 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.

Storage

Wrap tightly in cling film or a clean cloth. It keeps perfectly for a week at room temperature.