English Style Rum-Soaked Fruit Cake
Rich, full-flavored British fruit cake loaded with diced candied orange peel, liquor-infused raisins, and cashews.
Ingredients
Butter (softened to room temperature)
100 g
Brown sugar
75 g
Salt
a pinch
Whole eggs (brought to room temperature and beaten)
2
Vanilla extract
a pinch
Cake flour (sifted twice with baking powder)
100 g
Baking powder
2 g
Lemon zest (grated from the green part only)
2.5 g
Candied orange peel cubes
50 g
Rum-soaked raisins
50 g
Cashews (pre-roasted at 150°C for 7-8 minutes and cooled)
50 g
Cinnamon powder
1/6 tsp
Nutmeg powder
1/6 tsp
Apricot glaze (for decoration)
to taste
Instructions
1
Cream the butter
Pour the softened butter into a glass bowl and beat until smooth and free of lumps.
2
Add brown sugar
Add the brown sugar and beat thoroughly until slightly pale, then add the lemon zest and vanilla extract and mix to combine.
3
Add the eggs
Add the beaten eggs in several batches, 10-15 ml at a time, waiting until each addition is fully absorbed into the batter before adding the next, until all the egg is incorporated.
4
Add the dry ingredients
Use a plastic spatula to fold in the cake flour, baking powder, salt, cinnamon powder, and nutmeg powder until evenly combined.
5
Add the dried fruits
Fold in the candied orange peel cubes and rum-soaked raisins.
6
Add the cashews
Fold in the cashews to finish the batter.
7
Pour into pan and bake
Pour the batter into the mold, smooth the surface with a spatula, then dig a U-shaped trench down the center so that the batter rises higher on the two sides. Bake in the oven at 170°C for 30-40 minutes, until a bamboo skewer inserted into the cake comes out clean.
8
Decorate
Bring the apricot glaze to a boil and brush it over the cooled cake to finish.
