Christmas sponge cakecheta

Submitted by enr on 01 Jan 2010
200 g of brown sugar
175 g butter
700 g of dried fruit mix (maybe less)
2 tsp grated fresh ginger root
zest and juice of 1 orange (or tangerines )
100 ml dark rum (brandy or orange juice)
85 g in large pieces crushed walnuts
3 large eggs
85 g ground almonds
200 g flour
1/2 tsp baking powder
by 1/3 tsp ground cloves, nutmeg, allspice
1 tsp cinnamon
50 g cocktail cherries
Sugar, the butter, dried fruits, ginger, orange peel and juice is placed in a large saucepan. Pour rum (brandy or orange juice). Wait mixture to a boil, stirring frequently to melt the butter. Reduce heat and let simmer for about 10 minutes, take off the cover, from time to time stirring to not burn. Allow to cool for 30 minutes. Add the walnuts, beaten eggs and almonds. Sift the flour with the baking powder and add to the pot along with all the spices. Stir well, but not too vigorously. Heat the oven to 150 ° C. The dough is divided into shapes for muffins and smooth the surface with a tablespoon dipped in hot water. Bake 35-45 minutes until golden and until they become hard to the touch. * This recipe is a variation of the traditional recipe for boiled fruit cake.
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01 Jan 2010
magazine. GoodFood, issue 25 January 2010