Fruitcake
Ingredients
- Fruit cake
- golden raisin
- Currants
- 150 grams candied Cherries
- 125 grams candied orange
- 125 grams Candied lemon
- 150 grams Pecan
- 150 grams ground almonds
- 200 grams Pastry flour
- 200 grams softened butter
- 200 grams brown sugar
- 4 eggs
- 1 ½ tsps Baking powder
- 1 pinch salt
- 1 tsp Ground cinnamon
- 1 tsp Gingerbread spice
- 4 centiliters Rum
- For decoration
- 1 packet clear Pie glaze
- candied Cherries
- Candied lemon
- peeled almonds
- Pecan
- also
- butter (for the pan)
- powdered sugar (for dusting)
Preparation steps
Grease pan with butter. Preheat oven to 170°C (approximately 350°F).
For the batter, rinse raisins and currants in hot water and pat dry. Mix raisins, currants, candied cherries, orange and lemon peel in a large bowl and mix in ground almonds and 50 g (approximately 1/2 cup) flour.
In a large bowl, mix butter until creamy and gradually add sugar and eggs. In a separate bowl, mix remaining flour, baking powder, salt, cinnamon and gingerbread spice. Stir flour and rum into the butter mixture. Fold in candied fruit and pecans. Place batter in prepared pan and bake on middle rack for about 1 hour. Cover with aluminum foil and bake for about 45 minutes. Cool cake for about 30 minutes in pan and remove from pan and cool completely on a wire rack.
Decorate fruitcake to taste with almonds, pecans and candied fruit. Prepare cake glaze according to package directions and spread over cake. Let rest for about 3 days. To serve, cut into slices and arrange on dessert plates.
