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The brandy aroma, combined with dried fruit and almond nuts makes this cake a christmas favorite! An excellent particular dessert that is prepared in Ireland at Christmas. We advise you to bake this festive fruitcake in advance as the more it sits the better it gets
Cooking time: 2 hours | Prep time: 30 mins | 28 cm round baking pan |
What do you need?
4 medium eggs
225 gr of sugar
170 gr od butter at room temperature
½ teaspoon of salt
1 teaspoon of cinnamon (you can add cloves and ginger if you like)
225 gr of raisins
225 gr of sultana
225 gr of candied fruits cut into small square pieces
110 gr of candied cherries cut in half
70 gr of flaked or ground almonds
3 to 4 teaspoons of Rhum
½ a pack of baking powder
zest of one lemon
Cake decoration:
200 gr of confectioners' sugar
3 spoons of boiled water
How to proceed?
In a bowl, prepare the mix of dried fruits: mix the raisin, sultana, cherries cut in half, the cut candied fruits and the flaked almonds.
Preheat the oven to 170°C
Grease and line a 28 cm round baking pan with a double layer of parchment paper. It is very important to have the side covered as well and that the lining to be 3 cm higher than the tin.
On a stand mixer add the butter at room temperature and the sugar, mix until u have a creamy texture, light and fluffy.
In a separate bowl sift the flour and combine with the spices and the baking powder.
Beat in the eggs, one at a time until incorporated. Add the lemon zest.
Add gradually the flour and spice mix.
Stir in the dried fruits mix and few teaspoons of Rhum.
Spoon the mixture into the lined tin and bake in the oven for 30 minutes on 170°C temperature. Then lower the temperature to 150°C and bake for an additional 30 minutes lower again the temperature to 125°C and bake for an additional hour.
Prepare the glaze by melting the confectioners' sugar with the boiling and as soon as the cake comes out of the oven pour the mixture on top.
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