Zutaten für Rum Fruitcake
- Dried Mango
- 1/2 cup currants
- 1 cup shredded coconut
- Dried Papaya
- Orange Zest
- 1/2 cup dark rum (plus 3 tablespoons extra)
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup sour cream
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Zubereitung von Rum Fruitcake
- Soak 1 cup chopped mango, 1 cup chopped papaya, 1/2 cup currants, and zest of 1 orange in 1/2 cup dark rum for at least 2 hours (or preferably overnight).
- Cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract and 1/2 cup sour cream.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the soaked fruit mixture and 1 cup shredded coconut.
- Pour batter into a greased and floured 10-inch bundt pan.
- Bake at 325°F (160°C) for 1 hour and 50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is still warm, poke holes all over the top using a toothpick. Drizzle with the remaining 3 tablespoons of rum.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
67g
Fat
29g
Carbs
11g
