Ingredients for Fruktkaka Swedish Fruitcake Not Like American Fruitcake
- Dried Figs
- Dried Apricots
- 1 cup raisins
- Dark Rum
- Orange Zest
- Lemon Zest
- Unsalted Butter
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- Superfine Sugar
- 4 large eggs
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How to Make Fruktkaka Swedish Fruitcake Not Like American Fruitcake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the currants, raisins, candied peel, and almonds.
- Pour batter into the prepared pan and spread evenly.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
126g
Fat
39g
Carbs
16g
