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1
If you don't have any dried fruit in liqueur, make an easy version the day before.
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2
If you have some already, skip ahead to Step 4
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3
Put the B. ingredients in a pan that doesn't burn easily, and bring to a boil.
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4
Lower the heat, and simmer and reduce until there's no moisture left in the pan.
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5
Add the C. ingredients to the pan.
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6
Cover with a lid and turn off the heat.
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7
Leave to cool.
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8
The results will be a simplified yet delicious mixed fruit soaked in liqueur.
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9
Whether you're making Batter A or Batter B, break the eggs into a bowl, mix and measure it out properly.
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10
The other ingredients are measured out with the weight of the eggs are 100%.
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11
To beat the eggs, stand a whisk straight up and down in the bowl and move it up and down to break down the egg whites.
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12
Leave the eggs at room temperature.
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13
If the eggs are cold, they are liable to separate.
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14
If you're in a hurry or if it's wintertime and you're working in a cold kitchen, leave the bowl of eggs suspended over a lukewarm water bath (a bit cooler than bath water).
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15
Sift the A. floury ingredients together.
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16
Leave the unsalted butter out or microwave it to soften.
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17
If you microwave it, make sure you don't melt it.
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18
If you are using Batter B, add the finely chopped (or ripped up) raw marzipan to the bowl that contains the butter.
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19
If you are using Batter A, skip ahead to Step 11.
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20
Mix the raw marzipan well with the butter while mashing it with a spatula.
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21
Scrap and press it several times against the sides of the bowl until they are well blended.
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22
This step takes some work, but if you look at the mixture well from several angles, you will see that there are some bits of unblended marzipan.
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23
Make sure to incorporate them completely into the butter.
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24
Whip and cream the butter (if you're using Batter A) or the butter-marzipan blend (if you're using Batter B) to incorporate as much air into it as possible.
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25
Add the sugar and sweetener to the whipped butter in 2 batches.
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26
Beat them in well each time.
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27
Push the butter towards the center of the bowl occasionally with a spatula so that it gets beaten evenly.
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28
I do Steps 12 through 17 with a handheld electric mixer, but you can use a whisk as shown in the photos.
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29
See Steps 18 and 19.
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30
Add the beaten eggs from Step 5 to the butter mixture little by little, whisking it well between additions so that the batter doesn't split.
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31
I add about 1/2 to 80% of a ladleful at a time.
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32
Tip: If you accidentally pour in a lot of the egg and the batter starts to split, add a little bit of the sifted flours from Step 7.
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33
If you're using a whisk, keep beating the batter to incorporate lots of air until your hand is exhausted and the batter is light and fluffy.
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34
Add the honey and mix it in.
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35
Tip: Incorporating lots of air into the batter (i.e.
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36
to aerate it), is of course key to the texture of the final cake.
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37
If you want a heavy cake, use a handheld whisk.
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38
If you want a tender cake, I recommend using a handheld electric mixer and whipping the batter for a long time.
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39
If you are using homemade fruit in rum (Step 3), if it has lots of liquid, drain it off and measure out what you need into a separate bowl.
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40
Sprinkle in a little of the sifted flours from Step 7.
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41
This recipe contains quite a lot of dried fruit.
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42
You can reduce it if you prefer.
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43
Store any leftovers in a jar that's been sterilized with boiling water, and use in other cake or bread recipes.
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44
You probably already know this, but by draining the fruit and dusting it with flour, you can prevent it from sinking to the bottom of the cake while it's baking.
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45
If you're using the store bought dried fruit I recommend you can use it as-is.
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46
Add the sifted flours from Step 7 to the Step 17 batter in 2 to 3 batches, while mixing it in with a cut-and-fold motion with a spatula.
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47
Make sure not to mix it around as if youre kneading bread dough.
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48
When the batter in Step 23 is about 90% mixed, add the dried fruit and the rum and cut them into the batter (until the batter is shiny).
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49
Again, make sure not to over-mix.
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50
Pour the batter into a pouncake pan or any mold or tin you like.
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51
When the pan is filled, drop it onto your countertop from about a 20 cm height.
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52
Put the filled pan into a preheated 180C oven, and bake for 45 to 60 minutes.
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53
The baking time depends on your oven, so test it with a bamboo skewer.
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54
While the cake is baking, make the syrup.
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55
Put the water and granulated sugar in a small pan or frying pan over medium heat.
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56
Mix to dissolve the granulated sugar.
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57
Turn the heat off when it comes to a boil.
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58
Add the rum to the syrup, mix well and leave it to cool.
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59
The syrup is done.
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60
When the cake is baked, drop the pan onto your countertop from a height once to prevent it from shrinking.
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61
Brush the top with the syrup.
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62
Take the cake out of the pan, and leave it to cool laid on its side.
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63
Tip: If you leave the cake to cool for too long, it will dry out and lose its tenderness, so don't leave it for longer than 30 minutes.
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64
About 15 to 30 minutes is right.
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65
When the cake has cooled down a bit, brush the whole surface with syrup, and wrap it up in 2 to 3 layers of plastic wrap.
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66
If you can wrap it over the plastic with aluminum foil it will be even better.
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67
I refrigerate the cake at this point.
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68
The cake is stiff when it has been refrigerated, so take it out 1 to 2 hours before eating it It tastes the best when it's served in ideal conditions.
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69
If you have unexpected guests...wrap slices of the cake in plastic and microwave at 500W for about 7 seconds.
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70
If you're microwaving several slices, adjust the time.
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71
The cake is best eaten from the next day onwards.
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72
Try to resist eating it the day you bake it.
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73
The cake becomes more moist as the days pass.
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74
This is one I baked in a different mold.
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75
Please use any pan or mold you have on hand.
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76
If you're using the L sizecake pan from cuokaxCHIYODA, a cake made with 350 g of mixed dried fruit and 70-80 g of butter fills one pan.
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77
If you're using a batter with raw marzipan in it...this recipe will fill 3 of the above pan (393 g of batter - about 653 g per pan when weighed).
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78
This pan makes cake that's quite square.
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79
There's not a big difference if you use 300 g of fruit.
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80
If you like long cakes like this, you may want to add a bit of extra batter.
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81
The cake in the step-by-step photos is rather long.
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82
It keeps pretty well in the refrigerator.
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83
Take it out of the refrigerator several hours before eating for the best flavor.
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84
Even after 10 days, it's nice and moist inside.
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85
This rum and butter cake is packed with rum-scented fruits.
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86
It's not flashy, but I love the classic flavors.
