Cakes and Pastries Recipes - Candied Fruitcake Recipe

Ingredients

• 3 1/2 oz (100 g) golden raisins

• 1 tbsp rum

• 8 3/4 oz (250 g) butter

• 8 3/4 oz (250 g) confectioners' sugar

• zest of 1 lemon and 1 orange

• 6 eggs, 11 1/4 oz (320 g) flour

• 1 packet of baking powder

• 1/3lb (150 g) candied fruits

• 2 1/8 oz (60 g) slivered almonds

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Method:

1. The night before add the sultana raisins to 1/2 a cup (125 ml) of boiling water for 10 min, then leave them to soak in the rum in the fridge for 12 hours.

2. Blend the butter, sugar, and orange and lemon zest in a food processor. Add the eggs and the flour, mixed with the baking powder. Mix in the food processor for a few seconds, and then mix with a spatula.

3. Incorporate 4 1/4 oz (120 g) of candied fruits, cut in half, 1 oz (30 g) of almonds, then the raisins with the rum.

4. Pour the batter into a cake pan lined with baking paper and bake in an oven preheated to 430F (220C), lowering the temperature to 320°F/160°C , for 50 min.

5. Decorate with the remaining candied fruit and almonds.