Acne and Blackhead Popping

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Rum Fruit Cake

INGREDIENTS

  • 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)

INSTRUCTIONS

  1. 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.
  2. Add cake flour to absorb the extra rum in mixed fruit.
  3. Fry the pecans in a dry pan, let cool, and chop them up for later use.
  4. Preheat oven to 180°C.
  5. 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.
  6. Add the eggs beat on low speed until fully incorporated.
  7. Add the excess soaked mixed fruit rum low speed mix well.
  8. Add salt and sift in the cake flour and mixed spice, and mix them slightly first by stirring and cutting.
  9. When it is almost mixed, add the mixed fruits and pecans and continue to mix evenly.
  10. Pour the batter into the non-stick mold (normal mold needs to be greased).
  11. 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.
  12. 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.
  13. 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.

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