Rum Fruit Cake
- 1 Egg (65g with shell)
- 60g Softened Butter (unsalted)
- 40g Caster Sugar
- 50g Cake Flour
- A Pinch Of Salt
- 15g Chopped Pecans
- 50g Mixed Fruits
- 0.5 tsp Orange Peel
- 25g Rum
- 5g Cake Flour (for mixed fruits)
- 0.5 tsp Mixed Spice
- 20g Rum (for brushing the cake)
- Orange peel with mixed fruit soak in rum for a least two hours or overnight, then strain the mixed fruit to retain the excess rum.
- Add cake flour to absorb the extra rum in mixed fruit.
- Fry the pecans in a dry pan, let cool, and chop them up for later use.
- Preheat oven to 180°C.
- Mix well softened butter and caster sugar, then beat with a whisk on medium speed. The whipped butter will be fluffy and feathery and white.
- Add the eggs beat on low speed until fully incorporated.
- Add the excess soaked mixed fruit rum low speed mix well.
- Add salt and sift in the cake flour and mixed spice, and mix them slightly first by stirring and cutting.
- When it is almost mixed, add the mixed fruits and pecans and continue to mix evenly.
- Pour the batter into the non-stick mold (normal mold needs to be greased).
- Put in the oven and bake at 180°C for 30-40 minutes. If you make a large portion, you will need to adjust the time yourself.
- After baking, let it cool down a bit before demolding. If you like a stronger wine flavor, you can brush the rum around the cake surface.
- Finally, cut into the size you like. Or wrap it in plastic wrap and keep it until the next day, it will taste even better.