π° English fruits and nuts cake: classic, soft and aromatic π°πβ¨
π Ingredients:
β’ 200 g of butter π§
β’ 200 g of sugar
β’ 25 g of avainillado sugar
β’ 4 eggs π₯
β’ 300 g of wheat flour
β’ 1 cdita of baking powder
β’ 100 ml of rum (or orange juice if you prefer without alcohol)
β’ 200 g of confitred fruits πππ
β’ 80 g of chopped nuts π°
β’ 50 g of raisins (optional)
βΈ»
π©βπ³ Preparation:
1. Beat the butter with sugar and sugar avinillado until it is creamy and clear.
2. Add the eggs one by one, beating well after each incorporation.
3. Incorporate the flour with the baking powder, alternating with the rum. Gently mix until integrating.
4. Add the fruits confitted, nuts and raisins, previously passed through a little flour so that they do not go to the bottom.
5. Pour the mixture into a greased and floured mold.
6. Bake at 170 Β° C for 50β60 min, until when inserting a stick, it comes out clean.
7. Let cool and, if you want, cover it with glazed sugar glaze and decorate with more confitted fruits and nuts.