Fruit Butter Cake
Rustic, rich cake with plenty of butter and rum-soaked fruits
Ingredients
Unsalted butter (softened)
150 g
Caster sugar
150 g
Eggs
3
Cake flour (sifted)
150 g
Baking powder
1 tsp
Rum-soaked mixed fruits
120 g
Rum (for brushing surface)
1.5 tbsp
Instructions
1
Creaming the Butter
Place the butter in a bowl and beat with an electric mixer on high speed until it becomes a smooth, creamy consistency.
2
Adding the Sugar
Add the caster sugar and continue beating until the mixture turns pale white.
3
Adding the Eggs
Beat the eggs in a separate bowl, then add them to the mixture in several additions, taking care not to break the emulsion. Mix until well combined.
4
Adding the Dry Ingredients
Reserve a small amount of the dry ingredients (A) and add the rest. Fold in with a plastic spatula until smooth with no lumps.
5
Adding the Fruits
Toss the rum-soaked mixed fruits with the reserved dry ingredients, then fold them into the mixture from step 4. Combine evenly with the spatula.
6
Filling the Pan
Pour the batter into the prepared pan and smooth the surface.
7
Scoring
Use a plastic spatula to score a line down the center of the batter from step 6.
8
Baking
Lift the pan and tap it gently against a work surface covered with a damp vibration cloth several times to release air bubbles. Place on a baking sheet and bake in a preheated 180°C (350°F) oven for 45–55 minutes.
9
Cooling
Insert a bamboo skewer into the cake; if it comes out clean with no sticky residue, the cake is done. Remove from the pan along with the baking paper, place on a cake cooling rack, and brush with rum while still warm.
