Yields8 ServingsPrep Time1 minCook Time1 hrTotal Time1 hr 1 min
INGREDIENTS :
180gall-purpose flour
½tspbaking powder
1tspground cinnamon
1tspground ginger
¼tspground nutmeg
1tspkosher salt
115gunsalted butter softened
160glight brown sugar
5large eggs room temperature
1tbspfreshly grated lemon zest
1tbspfreshly grated orange zest
120mlfreshly squeezed orange juice
90gslivered almonds (or chopped pecans or walnuts)
Soaked Fruit Mixture
180mldark rum
200gdark raisins
200ggolden raisins
320gmixed apricots
160gdried black figs
160gdried cherries
120gdried prunes
<i>Notes: Use unsweetened dried fruits, chopped </i>
COOKING METHODS:
1
Prepare Dried Fruits in advance 12-24 hours:
- Place all the dried fruits in the mixing jar and chop. Presss TURBO 3 Seconds.
- Transfer to a container and add the dark rum, cover, and allow the mixture to soak at room temperature for a minimum of 12 hours, or ideally 24 hours prior to preparing the fruit cake batter.
2
- Pre-heat oven to 180°C. Line & grease a 21x12cm rectangle cake tin and set-asides.
Settings: Temperature: 180°C
3
- Place and weigh all the ingredients one by one in the mixing jar and combine.
Settings: Timer: 10 Seconds / Speed 6
4
- Add the fruit mixture and mix until the ingredients have combined.
Settings: Timer: 10 Seconds / Speed 5
Settings: Timer: 10 Seconds / Speed 5
5
- Pour the batter into the prepared tin.
6
- Bake for 50-60 minutes or until golden on top and cooked through when tested with a skewer.
Settings: Timer: 50 Minutes / Temperature: 180°C
7
- Allow to cool in the tin for about 10 minutes before transferring to a cooling rack.
Nutrition Facts
8 servings
Serving size
pieces
Amount per serving
Calories667
% Daily Value *
Total Fat17.8g23%
Saturated Fat 7.8g39%
Cholesterol31mg11%
Sodium339mg15%
Total Carbohydrate112.9g42%
Dietary Fiber 9.4g34%
Total Sugars 43.1g
Protein10.8g
Calcium 8mg1%
Iron 20mg112%
Potassium 875mg19%
Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
INGREDIENTS :
180gall-purpose flour
½tspbaking powder
1tspground cinnamon
1tspground ginger
¼tspground nutmeg
1tspkosher salt
115gunsalted butter softened
160glight brown sugar
5large eggs room temperature
1tbspfreshly grated lemon zest
1tbspfreshly grated orange zest
120mlfreshly squeezed orange juice
90gslivered almonds (or chopped pecans or walnuts)
Soaked Fruit Mixture
180mldark rum
200gdark raisins
200ggolden raisins
320gmixed apricots
160gdried black figs
160gdried cherries
120gdried prunes
<i>Notes: Use unsweetened dried fruits, chopped </i>
Directions
COOKING METHODS:
1
Prepare Dried Fruits in advance 12-24 hours:
- Place all the dried fruits in the mixing jar and chop. Presss TURBO 3 Seconds.
- Transfer to a container and add the dark rum, cover, and allow the mixture to soak at room temperature for a minimum of 12 hours, or ideally 24 hours prior to preparing the fruit cake batter.
2
- Pre-heat oven to 180°C. Line & grease a 21x12cm rectangle cake tin and set-asides.
Settings: Temperature: 180°C
3
- Place and weigh all the ingredients one by one in the mixing jar and combine.
Settings: Timer: 10 Seconds / Speed 6
4
- Add the fruit mixture and mix until the ingredients have combined.
Settings: Timer: 10 Seconds / Speed 5
Settings: Timer: 10 Seconds / Speed 5
5
- Pour the batter into the prepared tin.
6
- Bake for 50-60 minutes or until golden on top and cooked through when tested with a skewer.
Settings: Timer: 50 Minutes / Temperature: 180°C
7
- Allow to cool in the tin for about 10 minutes before transferring to a cooling rack.
AuthorLe-ThermiqueCategoryCakesDifficultyBeginner