Home / Malaga English Cake (Rum Soaked Raisins)
Please Note: This recipe contains alcohol. Do not serve to patrons under age.
Check your local government agency for information on selling and serving products containing alcohol.
Ingredients
227g (8.0oz) | |
110g (3.9oz) | |
110g (3.9oz) | |
3 each (3 each) | |
1 each (1 each) | |
1 each (1 each) | |
1 each (1 each) | |
20g (0.7oz) | |
65g (2.3oz) | |
100g (3.5oz) | |
880g (31.0oz) | |
140g (4.9oz) | |
200g (7.1oz) | |
260g (9.2oz) | |
5g (0.2oz) | |
3g (0.1oz) | |
Method of Preparation
- Preheat oven to 325 degrees F (160 degrees C).
- In the bowl of an electric mixer, beat the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition.
- Scrape down the sides of the bowl as needed. Add the brandy, juice and zest of the orange, and zest of the lemon.
- Then fold in the chopped nuts and all of the dried and candied fruits. In a separate bowl, whisk together the flour, salt, and baking powder and fold this into the cake batter.
- Bake in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and continue to bake the cake for another 1 hour 30 minutes or until a long skewer inserted into the center of the cake comes out with just a few moist crumbs. Remove the cake from the oven and place.
- If desired, use coating fondant to glaze the cake, making sure it drips down on the sides.
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