Sunday, June 13, 2010


Another delicious cake to a afternoon snack. A little more dense than the light cakes that we usually present here, this is a soft and fruity cake. But the bonus is you mix everything in just one bowl, so quickly and uncomplicated.

310g flour
200g sugar
1/2 tsp salt
1 tbsp baking powder
120g raisins
100g candied fruit
70ml rum
2 large eggs
200ml buttermilk
60g unsalted butter, melted

White glaze 
320g powdered sugar
60ml hot water

Macerate the raisins in the rum. Set aside for 30 minutes. Drain well.
Preheat the oven to 350˚F. Grease a 2 liters capacity pan.
Sift flour, sugar, salt and baking powder. Mix in the drained raisins and candied fruit. Add eggs, buttermilk and melted butter and stir gently with a spatula, do not overmix.
Put the batter onto the pan and bake for about 40 minutes. Unmold and let cool on a rack.

White glaze
Whisk sugar and hot water until is a thick glaze, if necessary add a little more water or sugar. Spread over the cake and let cool. If the mixture cool and set before spread over cake, heat again in double boiler or microwave.

Cook's tip: If you prefer, ignore the glaze 'cause it's too sweet.

Serve: 18 portions.

1 comment:

  1. This looks a beautiful cake and not too dissimilar to some Italian recipes.


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