A classic at a portuguese Christmas table…
Christmas fruit cake
225 g butter, softened
200 g sugar
300 g wheat flour
8 g baking powder
150 ml rum
120 g raisins
350 g candied fruits
Candied fruits to decorate
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.