In England it is called Fruit Cake and is normally served during the Christmas holidays. Who knows why in Italy we call it Plum Cake and associate it with the famous 5pm tea ritual.
In any case, this buttery rectangular cake is perfect for a delicious snack.
Fruit Cake
- Preparation time: 20 minutes
- For a 11x30cm mold
- Difficulty: Average difficult recipe
- Ingredients
- 250g of butter
- 250g of extra fine sugar
- 6 eggs
- 200g of all-purpose flour
- 50g of potato starch
- 50g of almond flour
- 16 gr of baking powder
- 100g of raisins
- 100g of candied fruit
- 50g of rum
- Flour and butter to taste
- Instructions
- Put the raisins in a cup with the hot rum to soak. Drain and squeeze well.
- Cut the candied fruit into regular cubes.
- Preheat the oven to 400°F.
- Beat the butter with the sugar until it incorporates a lot of air and becomes frothy. Add the eggs, one at a time and the almond flour.
- Sift the all-purpose flour and the baking powder and add them to the batter, continuing to mix. Lightly flour the raisins and candied fruit, removing any excess. Add it to the batter and mix gently.
- Pour the mixture into the buttered and floured cake mold.
- Lower the temperature to 350°F and cook for about fifty minutes.
Tips to ensure the success of the dish:
- The butter and eggs must be at room temperature. Therefore, take them out of the fridge at least two hours before making the cake.
- To prevent the candied fruit from going all the way to the bottom of the mold during cooking, lightly flour it. Another method is to put it in the freezer for ten minutes before adding it to the batter.
- The baking time in the oven is indicative because each oven cooks differently. It is always a good idea to do the toothpick test to see if the cake is ready. If the toothpick, inserted into the cake up to its core, comes out moist but dry then the cake is ready.
