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Christmas lights

bolo ingles


A classic at a portuguese Christmas table…


bolo ingles

Christmas fruit cake

225 g butter, softened
200 g sugar
4 eggs
300 g wheat flour
8 g baking powder
150 ml rum
120 g raisins
350 g candied fruits

Candied fruits to decorate
Quince jelly

Macerate the raisins in rum overnight.
Drain the raisins and reserve the remaining rum.
Pre-heat the oven to 250ºC.
Grease and flour a plum cake pan.
Chop the candied fruits.
Mix the butter and sugar until smooth.
Add the eggs, one at a time, combining well.
Fold in the sifted flour with the baking powder and combine just until smooth.
Add the raisins combining gently with the help of a rubber spatula.
Add the candied fruits following the same procedure.
Pour the batter into the pan.
Place the pan into the oven and reduce temperatur to 180ºC.
As soon as a crust forms on top, make a lenghtwise cut.
Bake for 1 hour.
Remove from heat and let it cool down 10 minutes before unmolding.
Pour the rum on top of the cake and brush with the jelly.
Decorate with the candied fruits.
Let the cake cool down completely.
Preferably prepare the cake 4 days in advance.
Refrigerate covered with wrap film.
Remove from refrigerator 30 minutes – 1 hour before serving.

Why to macerate the raisins?

Macerate the rainsins makes them softer and tender and helps to balance the liquid quantities of the recipe as they can absorb part of the batter moisture. Rum also gives a special flavor to the batter.

December 6, 2009 | Filed Under cakes, muffins and madeleines 

comments



5 Responses to “Christmas lights”

  1. Dragana em 7 December, 2009

    Beautiful and delicious!

  2. scalidi em 7 December, 2009

    It looks really nice…
    I think that I have to bake it :)

  3. Wizzythestick em 8 December, 2009

    I love how yo have decorated the top. It really does glow like the lights of Christmas.

  4. deana@lostpastremembered em 8 December, 2009

    I can’t believe you make fruitcake look like art!! Congrats!

  5. Gabrielė em 8 December, 2009

    The photos are absolutely tempting, as always. I truly admire how artistic and at the same time simple your recipes are. I have already tries a lot of them in my kitchen. Wonderful.

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