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Home / Malaga English Cake (Rum Soaked Raisins)

Malaga English Cake (Rum Soaked Raisins)

Malaga English Cake (Rum Soaked Raisins)


Recipe Created By:
PreGel Professional Training Center

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.


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

  1. Preheat oven to 325 degrees F (160 degrees C).
  2. 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.
  3. Scrape down the sides of the bowl as needed. Add the brandy, juice and zest of the orange, and zest of the lemon.
  4. 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.
  5. 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.
  6. If desired, use coating fondant to glaze the cake, making sure it drips down on the sides.