Rum fruit cake

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Rum fruit cake

Name: Rum fruit cake
Prep time: 1 h
Total time: 1 h
Yield: 8 Porções
Ingredients: 100 g Flour; 100 g Butter; 150 g Brown sugar; 4 unit(s) Eggs; 700 g Dried fruits; 1/2 teaspoon Cinnamon powder; 1/2 teaspoon Ginger Powder; 1 cup Rum; 2 tablespoon Apricot Jam

🇧🇷Brazil

•

View in original language

(Português)

60 min(s)

8 servings

Sergio Rodrigues

@sergiorodrigues900

Ingredients
Recipe

Flour100 g
Butter100 g
Brown sugar150 g
Eggs4 unit(s)
Dried fruits700 g
Cinnamon powder1/2 teaspoon
Ginger Powder1/2 teaspoon
Rum1 cup
Apricot Jam2 tablespoon

Cut 2/3 of the dried and candied fruits into pieces, arrange them in a bowl and pour the rum; mix and flavor dexe for 20', then drain, keeping the rum.
Beat the butter very soft with the sugar and add the eggs, one at a time. Add the flour Let them cool, cover them in cling film and let them rest at room temperature.
Incorporate the dried and candied fruits into the mixture, setting some aside for decoration. Divide into 8 flat 10 cm diameter round molds lined with greased paper
Surface elapsed with the reserved fruits. Take the sweets in a preheated oven at 140° for 50'. Then dissolve in the jelly with or rum and brush again on the surface of the cakes.

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Rum fruit cake

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