Christmas Fruit Cake
300 gms assorted dried local fruits
100 grams glazed fruit mix
100 grams raisins
80 grams glazed kaong
50 grams orange peel
1 c rum (used for fruit soaking)
50 grams cashew nuts / Pili nuts
1/2 c dayap rind
1 cup + 2 tbap all-purpose flour (180 grams)
2 tsp cinnamon
150 grams butter
120 grams brown sugar
3 pcs whole eggs
1 jigger rum (for brushing)
Mama’s Guide Instructions:
1 week advance preparation: Combine glazed fruits, dried fruits, raisins, kaong and peel. Soak the fruits in rum for one week. Set aside and cover.
Cream the butter and sugar in a mixing bowl, until light and fluffy. Add the eggs slowly on a medium speed beat. Sieve the flour and spices together. Add the flour gradually on a low speed.
Drain the soaked fruits and dust with a little flour. Add this to the flour mixture. Give the mixture a final turn with clean hands to mix thoroughly. Transfer mixture into prepared small aluminum pans.
Garnish with more dried fruits and nuts on top. Bake in 300° F oven for two hours. Brush cake with one jigger (1 shot size) of rum.
Cover with foil and seal. Let age for one week before consuming.
Great for holiday gifts and giveaways. Happy holiday! Enjoy baking 💗
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