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Thursday, January 29, 2015

Festive fruit cake

For Christmas in Sweden I decided to try a "Fruktkaka" or fruit cake with lots of dried fruit in it. It's a lighter and easier-to make alternative to the British "plumpudding" and heavier more cake-like alternative to the Italian "panettone". You can use any fruit you like (and nuts too such as hazelnuts or almonds if you like) and I included apricots, plums, raisins and figs.

The cake needs a few days to "age" so plan to prepare it ahead of time. I baked it 3 days before serving but it tasted even better 5 days later! Try it and don't forget to share your feedback :-)

Recipe of the fruit cake:

250 g butter, room T
2.5 dl sugar
1/2 tsp salt
4 eggs
4.5 dl flour
1.5 tsp baking powder
20 dried apricots, re-wetted
10 dried plums
2 dl raisins
2 dl dried figs

Whip up butter and sugar. Add eggs one by one, whipping in between each one. In another bowl mix flour, salt and baking powder. Add cut-up dried fruits and mix with flour: use scissors to chop up apricots and plums. Add flour and fruits to egg mix and incorporate (it will be a thick sticky dough). Transfer dough to a buttered and floured Bundt cake form (2 liters volume - you can also use a standard long cake pan). Bake in the oven 1h15 at 150-160 C.
Flip the cake upside down on a plate and let it cool in/under the cake form. When cool, wrap the cake in plastic foil and let it "age" for a few days (3-5) at room temperature before serving. Decorate the cake with some powder sugar and serve. Enjoy!

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