This delicious fruit cake recipe is perfect for any occasion, being a delightful combination of flavors and textures. We start by preparing the fruits, which are the base ingredient of this dessert. Choose seasonal fruits such as cherries, peaches, or plums. Cut each fruit in half, making sure to remove the seeds, then place them cut side up. They will be dusted with cinnamon, which will add an aromatic flavor and a hint of warmth to the dessert. Once you have completed this step, refrigerate the fruits, allowing them to cool and absorb the cinnamon flavor.
While the fruits are cooling, move on to preparing the batter. In a large bowl, beat the egg whites until stiff peaks form, gradually adding the sugar and vanilla sugar. This process will create a light and airy meringue, which will give the cake a fluffy texture. In another bowl, mix the egg yolks with the melted and cooled butter, as well as the rum essence. This combination will add extra flavor and enrich the batter's aroma. Once you have both mixtures ready, gently fold the beaten egg whites into the yolk mixture, being careful not to lose the air from the egg whites.
After obtaining a uniform mixture, sift the flour together with the baking powder to avoid lumps. Incorporate this mixture into the batter, mixing with a spatula until everything is well combined. The resulting batter will be dense but light and full of flavor. Prepare a 25x35 cm baking tray, lining it with parchment paper to prevent the cake from sticking. Carefully pour the batter into the tray, ensuring it is evenly distributed across the entire surface.
Once the batter is ready, take the fruits out of the refrigerator and, cut side down, place them on the batter. Sprinkle a little semolina on each fruit, especially on the cut side, to help absorb the juices during baking. Now, place the tray in the preheated oven at low heat and bake for about 20 minutes. Once the cake is baked, let it cool at room temperature, where the flavors will intensify and a delicious texture will develop. This fruit cake will be a true delight for the taste buds, perfect to be enjoyed alongside a cup of tea or coffee.
While the fruits are cooling, move on to preparing the batter. In a large bowl, beat the egg whites until stiff peaks form, gradually adding the sugar and vanilla sugar. This process will create a light and airy meringue, which will give the cake a fluffy texture. In another bowl, mix the egg yolks with the melted and cooled butter, as well as the rum essence. This combination will add extra flavor and enrich the batter's aroma. Once you have both mixtures ready, gently fold the beaten egg whites into the yolk mixture, being careful not to lose the air from the egg whites.
After obtaining a uniform mixture, sift the flour together with the baking powder to avoid lumps. Incorporate this mixture into the batter, mixing with a spatula until everything is well combined. The resulting batter will be dense but light and full of flavor. Prepare a 25x35 cm baking tray, lining it with parchment paper to prevent the cake from sticking. Carefully pour the batter into the tray, ensuring it is evenly distributed across the entire surface.
Once the batter is ready, take the fruits out of the refrigerator and, cut side down, place them on the batter. Sprinkle a little semolina on each fruit, especially on the cut side, to help absorb the juices during baking. Now, place the tray in the preheated oven at low heat and bake for about 20 minutes. Once the cake is baked, let it cool at room temperature, where the flavors will intensify and a delicious texture will develop. This fruit cake will be a true delight for the taste buds, perfect to be enjoyed alongside a cup of tea or coffee.
Ingredients
6 eggs, 100 g butter, 12 tablespoons sugar, 15 tablespoons flour, a pinch of baking powder, a packet of vanilla sugar, 1 teaspoon rum essence, 2 tablespoons semolina, 1 teaspoon cinnamon, 500 g fruit (apricots, cherries, plums), powdered sugar.