Prep 0 mins
Cook 40 mins
This is a light cake, only distantly related to the dense, sticky American-style fruitcakes. Published in Saveur magazine, December 2009.
- 113.39 g dried figs, finely chopped
- 113.39 g dried apricots, finely chopped
- 113.39 g raisins, finely chopped
- 118.29 ml dark rum
- 14.79 ml freshly grated orange zest
- 7.39 ml freshly grated lemon zest
- 177.48 ml unsalted butter, softened
- 414.03 ml flour
- 4.92 ml baking soda
- 236.59 ml superfine sugar
- 4 eggs
- Combine the figs, apricots, raisins, rum, orange zest, and lemon zest in small bowl; cover with plastic wrap and let sit at room temperature for at least 4 hours or as long as overnight.
- Heat oven to 350°F Grease the bottom and sides of a 12 1/4" x 4 1/4" x 2 3/4" loaf pan with butter and dust all over with flour; tap out excess flour and set aside.
- Combine butter and sugar in a large bowl and beat with a handheld mixer set to medium speed until the mixture is pale and fluffy, 1-2 minutes. Add the eggs one at a time, beating well after each addition. Add the reserved fruit-rum mixture and the flour mixture and mix on low speed until just combined.
- Transfer batter to prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted into the middle of the cake comes out clean, 40-45 minutes. Unmold cake onto a wire rack and let cool completely before slicing.
This is a delicious recipe!! And It Is easy to make too. I didn't use a mixer, just all by hand, and I didn't have any problems.