Ingredients
- 200 g (1 cup) pitted prunes
- 170 g (1 cup) seedless raisins
- 80 ml ( cup) port, plus 80 ml ( cup) extra
- 60 ml ( cup) dark rum, plus 60 ml ( cup) extra
- 80 g ( cup) blanched almonds
- 50 g ( cup) pecans
- melted butter, to grease
- 200 g (1 cup) tenderised figs or drained figs in syrup (see Baker’s tip), finely chopped
- 250 g butter, at 70 degrees
- 275 g (1 cups) caster sugar
- 2 teaspoon vanilla essence
- 5 eggs, at 70 degrees
- 250 g (1 cups) plain flour
- 1 teaspoon baking powder
- teaspoon ground cinnamon
- teaspoon ground nutmeg
- teaspoon ground cloves
- teaspoon salt
- 2 tablespoons of molasses (see Baker’s tip)
Cook's notes
Oven climate is for conventional if using fan-forced (convection), lessen the temperature by 20C. We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. All herbs are fresh (unless of course specified) and cups are gently packed. All vegetables are medium size and peeled, unless of course specified. All eggs are 55-60 g, unless of course specified.
Instructions
Soaking time three days
Cooling time overnight
You will have to start this cake a minimum of 6 days before baking.
Process the prunes and raisins inside a mixer while using pulse button until chopped. Transfer to some bowl and stir within the port and rum. Cover and hang aside not less than three days to soak (see Note).
Preheat oven to 170°C (150°C fan-forced). Grease an in-depth round 20 cm cake tin with melted butter and line the bottom and sides with non-stick baking paper.
Process the almonds and pecans inside a mixer until chopped. Increase the prune mixture using the figs and stir to mix evenly. Make use of an electric mixer to conquer the butter, sugar and vanilla until pale and creamy, scraping lower the edges from the bowl at the appropriate interval. Add some eggs individually, beating well after each addition.
Sift together the flour, baking powder, spices and salt. Increase the butter mixture and beat on cheapest possible speed until just combined. Add some molasses and beat on low until just combined. Make use of a wooden spoon to stir within the fruit and nut mixture until evenly combined.
Spoon the mix in to the prepared tin, pressing well in to the corners, after which smooth the top with the rear of a spoon. Cover the tin with a bit of foil after which bake in preheated oven for just two hrs and 25 minutes to two hrs and 35 minutes or until cooked when tested having a skewer.
Remove in the oven and stand it the tin for ten minutes before turning onto a wire rack. Combine the additional port and rum and brush over the top cake. Wrap the nice and cozy cake in plastic wrap after which foil and hang aside overnight to awesome.
Store not less than three days at 70 degrees before serving.
• The prunes and raisins require three days or even more to soak, so you might start the soaking one weekend and prepare the wedding cake the following.
• Dulce quemado (sweet burnt brown sugar) is typically utilized in this cake and it is considered more essential compared to alcohol or spices to include flavour. It not just adds a wealthy colour but additionally a sweet/bitter flavour towards the cake. It may be homemade or bought, although outdoors of South America it's not easy to find. Molasses constitutes a good substitute.
• This cake could keep wrapped well in plastic wrap and sealed within an airtight container inside a awesome place, but away from the fridge, for approximately 3 several weeks.
• To help make the lattice pattern on top of the wedding cake once we have, turn the wedding cake upside lower on the cake rack after cooling and press lower firmly. Turn the wedding cake 90 levels and press again.
Anneka's mission would be to connect home cooks using the magic of baking, and thru this, with individuals they love. Read our interview together with her or hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's appearing out of her oven via Facebook. Twitter. Instagram and Pinterest .
Photography by Alan Benson. Styling by Sarah O’Brien. Preparing food by Kerrie Ray.