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Recipe of Fruit and Species Cake
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Recipe of Fruit and Species Cake
Recipe

Fruit and Species Cake

2h 30 mins
Half
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This rich cake with dehydrated, caramelised fruits and spices is a delight for the holiday season. It is very important to buy good quality fruit to make it delicious.
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Ingredients

10 portions
  • 1 1/2 cups orange juice
  • 1 1/2 cups caramelized orange peel
  • 1 cup dehydrated cherries, chopped
  • 1 cup dehydrated peaches, chopped
  • 1 cup pineapple, dehydrated minced
  • 3/4 cups raisin
  • 1 cup flour
  • 3/4 cups whole wheat flour
  • 1 teaspoon cinnamon powder
  • 1/2 teaspoons ground ginger
  • 1/2 teaspoons ground clove
  • 1/2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 1/2 cups sugar
  • 1/4 cups vegetal oil
  • 2 tablespoons butter, at room temperature
  • 3 tablespoons piloncillo, granulated
  • 1 teaspoon vanilla essence
  • 2 eggs
  • walnuts, to decorate

Preparation

Preheat the oven to 120 degrees centigrade and position the rack to the center of the oven.
Prepare two bread baking molds greasing them with vegetable spray and a little flour.
Boil orange juice in a small saucepan over medium heat, add the crystallized orange and other fruits, mix, and remove from heat. Let the juice absorb 10 minutes.
Remove the fruits from the juice and pass them through a little flour.
In another deep bowl, mix 1/2 cup of flour, wholemeal flour, cinnamon, ginger, baking powder and salt.
In another deep bowl beat the sugar, oil and butter with an electric mixer for 2-3 minutes. Add the piloncillo, vanilla and egg whites and beat for 2-3 more minutes.
Add the dry ingredients to the moist mixture, mix with a wooden shovel and add the fruits. Pour the dough into the two molds to honor bread, decorate with the nut.
Bake the loaves for 1 hour and 40 minutes or until a toothpick comes out clean. Remove from the oven.
Allow the breads to cool and unmold.

TIPS

If you want to add an extra touch add 3-4 tablespoons of brandy to the dough.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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