Ingredients
- 227 gr. unsalted butter
- 110 gr. light brown sugar
- 110 gr. dark brown sugar
- 3 each whole eggs
- 1 each orange juice
- 1 each lemon zest
- 1 each orange zest
- 20 gr. brandy
- 65 gr. almonds, chopped
- 100 gr. chopped hazelnut pieces
- 880 gr. dried fruits
- 140 gr. raisins
- 200 gr. PreGel Malaga Traditional Paste (Rum Soaked Raisins)
- 260 gr. all-purpose flour
- 5 gr. baking powder
- 3 gr. salt
Method
- Preheat oven to 160 C.
- In the bowl of an electric mixer, beat the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition.
- Scrape down the sides of the bowl as needed. Add the brandy, juice and zest of the orange, and zest of the lemon.
- Then fold in the chopped nuts and all of the dried and candied fruits. In a separate bowl, whisk together the flour, salt, and baking powder and fold this into the cake batter.
- Bake in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and continue to bake the cake for another 1 hour 30 minutes or until a long skewer inserted into the center of the cake comes out with just a few moist crumbs. Remove the cake from the oven and place.
- If desired, use coating fondant to glaze the cake, making sure it drips down on the sides.