Servings: 10 people
Calories: 200kcal
Cost: $15
Equipment
- Mixing bowls
- Electric mixer or whisk
- Loaf pan
- Zester or grater
- Toothpick or skewer
Ingredients
- 200 g Dried cherries
- 100 g Raisins
- 150 g Dried apricots
- 1 c.s Orange peel
- 1 c.s Confited lemon
- 100 ml Rum or brandy
- 200 g Butter
- 150 g Sugar
- 3 Eggs
- 250 g Flour
- 1 c.c Cinnamon
- 1 c.c Nutmeg
- 1 c.c Clove
- 1 c.s Lemon zest
- 1 c.s Orange zest
- 100 g Nuts (almonds or walnuts)
Instructions
- Combine dried cherries, raisins, apricots, orange peel, and confited lemon in a bowl; cover with rum or brandy and soak for at least 4 hours or overnight.
- In another bowl, cream together softened butter and sugar until fluffy; add eggs one by one, mixing well after each addition, then fold in flour, cinnamon, nutmeg, clove, and zests.
- Stir soaked fruits and chopped nuts into the batter gently, then transfer to a greased loaf pan and smooth the top.
- Bake the cake in a preheated oven at 165°C (325°F) for about 1 hour; check for doneness with a toothpick.
- Brush the top with more rum or brandy once the cake cools slightly; optionally decorate with glazed cherries or icing sugar.
Notes
This cake improves with age and can last up to 6 weeks when stored properly—just wrap it to prevent drying out. Freezing options are available as well!
Nutrition
Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 75mg | Potassium: 150mg | Fiber: 2g | Sugar: 12g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1.5mg
Tried this recipe?Let us know how it was!