Ingredients

The cake

dried fruit mix: 500 grams (17.64 ounces)
butter: 200 grams (7.05 ounces)
flour: 250 grams (8.82 ounces)
baking powder: 2 grams (0.07 ounces)
almond flour: 50 grams (1.76 ounces)
chopped almonds: 100 grams (3.53 ounces)
egg: 4 pieces (4 large eggs)
sugar: 150 grams (5.29 ounces)
vanilla sugar: 10 grams (0.35 ounces)
cinnamon: 0.66 teaspoon (0.22 teaspoons)
orange zest: 1 tablespoon (0.5 ounces)
rum: 100 milliliters (3.4 fluid ounces)

Instructions

Step 1

Prepare the dried fruits a couple of days before baking: cut them into small pieces and soak in rum. Cover with foil and stir a few times throughout the day. You can use a mix of cherries, cranberries, dried apricots, prunes, orange, kiwi, and raisins, or any dried fruit you prefer.

Step 2

Mix 2 tablespoons of flour with the soaked dried fruits to ensure all pieces are evenly coated.

Step 3

In a mixing bowl, beat the softened butter with the sugar and vanilla sugar until creamy. Add the eggs one at a time, beating well after each addition.

Step 4

Gradually add the flour, almond flour, baking powder, cinnamon, and orange zest to the mixture, stirring until combined.

Step 5

Fold in the flour-coated dried fruits and chopped almonds, mixing gently until just combined.

Step 6

Preheat your oven to 320°F (160°C). Line the bottom of an 18-20cm baking tin (or a rectangular tin if preferred) with parchment paper, grease with butter, and sprinkle with flour.

Step 7

Spoon the batter into the prepared tin, making sure the dried fruits are evenly distributed and covered with batter. Make a slight indentation in the center to prevent the cake from puffing up too much in the middle.

Step 8

Bake in the preheated oven for 1.5 to 2 hours. The baking time might vary depending on the size of the tin. Smaller tins may require less time, around 1 hour, while a 16cm tin might take around 1.5 hours. Check for doneness using a skewer; it should come out clean when inserted into the center of the cake.

Step 9

Cool the cake on a wire rack. While the cake is still warm, pierce the surface with a skewer and soak with an additional 30-50ml of rum.

Step 10

Wrap the cooled cake in 2 layers of parchment paper and aluminum foil. Store in a cool place for 2-3 weeks to let the flavors develop. The cake can be stored for longer if kept in a cool, dry place.

Step 11

Sprinkle with powdered sugar before serving.

Servings

🎉 **Celebrate with Joy:** Serve this cake dusted with a generous sprinkle of powdered sugar for a magical, snowy effect. 🥳

🍹 **Pairing Perfection:** Complement the rich flavors by pairing your slice with a hot cup of coffee for morning joy, or a glass of sweet, spiced rum for an evening delight.

🌿 **Fresh Accents:** Garnish with fresh berries and a sprig of mint for an added burst of color and freshness. 🍓🌿

✨ **The Festive Touch:** Great for holiday gatherings—present it on a fancy cake stand and watch as everyone gravitates towards it. 🎄🍰

Equipment

Mixing Bowls

Various sizes will make the process easier, especially when separating wet and dry ingredients.

Electric Mixer

Ideal for achieving a smooth, creamy butter and sugar mixture.

Baking Tin

A 18-20cm round tin or a rectangular one will work best. Ensure it's lined with parchment paper for easy removal.

Skewer

Useful for testing the cake’s doneness and for poking holes to soak in the rum.

Wire Rack

Essential for cooling the cake evenly from all sides.

Variations

🌾 **Gluten-Free Variation:** Swap out the regular flour for a gluten-free all-purpose blend and ensure your baking powder is gluten-free too. Mix carefully to avoid over-working the batter. ✨

🍃 **Vegan Variation:** Replace the butter with a vegan margarine or coconut oil, and use a flaxseed or chia egg (1 tbsp ground flaxseed + 3 tbsp water per egg) instead of regular eggs. This still maintains the cake's rich texture and flavor. 🌟

Faq

  • Why did my cake sink in the middle?

    This often happens if the cake was underbaked or if too much air was incorporated into the batter during mixing. Ensure your oven was fully preheated and follow the skewer test for doneness.

  • How do I prevent the dried fruits from sinking?

    Tossing the dried fruits in a bit of flour before adding them to the batter helps to evenly distribute them throughout the cake.

  • Can I substitute other nuts for the almonds?

    Absolutely! Walnuts, pecans, or even pistachios make a wonderful addition. Just keep the quantity the same.

  • Can I use fresh fruit instead of dried fruit?

    Fresh fruit contains more moisture and could alter the baking structure. It’s best to stick with dried fruits for this recipe.

  • Can this cake be made ahead of time?

    Yes, this cake actually tastes better as it ages! Store it wrapped in paper and foil for up to 2-3 weeks in a cool, dry place.

  • How do I store leftover cake?

    Wrap the remaining cake in plastic wrap or foil, and store it in an airtight container. It can last for several weeks in the refrigerator.

Nutrition facts

Flavorful orange & rum winter cake
Recipe Yield:12 servings
Calories:Approximately 350-450 calories per serving
Calories (Min - Max):350 - 450
Total Fat:18g
Saturated Fat:9g
Protein:5g
Total Carbohydrate:50g
Total Sugars:30g