Especially for the holiday season, I love preparing this recipe because it can be made well in advance, and in a ring shape, it is ideal for perfect cooking.
Soak the raisins in the rum and chop the dried fruits into pieces.
Beat the butter with the sugar until creamy.
Add the eggs one by one, beating constantly, and finally add the flour with the baking powder, spices, and apple puree, alternating with the maple syrup.
Drain the raisins along with the fruit and toss them in the flour, then incorporate them into the batter along with the vermouth and milk.
Mix the batter well so that the fruit is evenly distributed.
Flour a medium-sized ring mold and pour the mixture to about ¾ full, and bake for one hour at 200°.
When cooked and cooled, wrap in aluminum foil and soak with rum as needed.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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