This cake reminds me all my sweet childhood memories with the fruit cakes that my dad used to get from the pastry shop of our neighborhood!
It tastes a lot a lot like the traditional English fruit but the recipe is kind of more modern with almond flour and less butter.
- 2 eggs
- 125 g. brown sugar, granulated
- 125 g. flour for all uses
- 100 g. almonds, ground to powder in a food processor
- 1 tsp baking powder
- 125 g. cow butter, melted
- 300 g. dried fruits (such as prunes and apricots) or chopped candied fruit
- 1 lemon, zest
- 15 g. black rum or brandy
- Beat using a mixer on high speed the eggs with the sugar until they turn white and fluffy
- Keep beating them and gradually add the flour, almond flour and baking powder while stirring occasionally with a spatula
- Add the melted butter and finally the candied fruit, zest and rum (or brandy).
- Pour the mixture into a greased and floured pan cake.
- Bake in preheated oven at 170°C for 25 minutes.
- Then lower the temperature to 160°C and bake for another 25 minutes. Check if the cake is cooked piercing the center with a knife; it should come out dry and clean. Otherwise you will need to bake a little longer.
- You may decorate (optionally) with chocolate frosting and Christmas candies