Festive cake
60+ Min
500+ Kcal
200 200 gr. crème butter (room temperature)
4 4 piece small eggs
150 150 gr. brown sugar
300 300 gr. flour
250 250 gr. dark Rum
5 5 gr. teaspoon baking powder
200 200 gr. raisins
100 100 gr. assorted candied fruits
200 200 gr. Sugar powder and cherries for decoration
step 1
Wash raisins, toss in a deep bowl, pour 150ml Rum and let it sit for 2 hours. Preheat the oven on 250C. Beat butter and brown sugar for 5 minutes; add the eggs one by one and whisk for another 2 minutes.
step 2
Sift flour and baking powder, add them to the dough and stir well to receive a solid consistency. Move raisins on a riddle. Add all sorts of dried fruits to the dough. Mix them up from bottom to top and slightly lift the dough. Move the dough to a form. If the pan is made of silicon, you don't need to apply anything, however, if your pan is made of glass or metal, spread some butter on it and dredge some flour.
step 3
Turn the oven temperature down to 180C and bake the fruitcake for 70 minutes. If the surface starts burning, then cover it with tinfoil. Take out the baked fruitcake from the oven and let it sit for 5 minutes, place on a riddle and pour the leftover Rum. Let it cool down.

How To Serve

Decorate the cold cake with sugar powder and cherries. You can preserve the cake for 4 days if you wrap it in a cellophane or place in the hermetically covered container.


Useful Tips

Decorate the cold cake with sugar powder and cherries.