Ingredients
Equipment
Method
- Preheat oven to 325°F. Grease and line a 9-inch round pan with parchment paper.
- Cream butter and sugar together until light and fluffy. For about 5 minutes.
- Beat in eggs one at a time, mixing well after each addition.
- Sift together flour, baking powder, and salt.
- In a separate bowl, combine all the fruits and chopped walnuts. Coat them thoroughly with about ¾ cup of the flour mixture.
- Fold the remaining flour into the creamed butter mixture along with the vanilla and rum (or milk).
- Gently fold in the floured fruits and nuts until evenly combined.
- Pour the batter into the prepared pan and smooth the top. Arrange the blanched almonds over the batter in circles.
- Bake at 325°F for about 1 hour to 1 hour and 15 minutes, starting to check at 45 minutes. Insert a skewer into the center. It should come out clean or with a few moist crumbs, but no wet batter. If the top browns too quickly, loosely cover it with foil.
- Let the cake cool in the springform pan for about 10 minutes, then carefully release and remove the outer ring. Leave the cake on the base to cool completely.
- Once completely cooled, wrap the cake tightly in foil and let it rest for 1–2 days before serving, if possible, to allow the flavors to develop.
Nutrition
Notes
Fruit quantity: I use the full cup of raisins, sultanas, and currants for a fruit-packed cake. For a little less fruit, use ¾ cup of each.
Recipe Printed From ThisBagoGirl.com
