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For fruit mix

  • 1 kg. fruit:
  • 350 gr. black Corinthian raisins
  •  175 gr. of sultanas
  •  175 gr. raisins
  •  100 gr. Muscat seedless raisins
  •  50 gr. candied cherries
  •  50 gr. finely chopped candied ginger
  •  50 gr. finely chopped candied orange
  •  50 gr. finally cut dates

      For the cake mix

  •  225 gr. soft butter
  •  225 gr. soft brown sugar (the finer, the better)
  •  4 eggs
  •  100 gr. sieved almond flour
  •  225 gr. sieved  flour
  •  1/2 teaspoon salt
  •  1/4 teaspoon freshly grated nutmeg
  •  1 teaspoon allspice or cinnamon

Optional: one tablespoon of molasses


Fruit and nut mix

  1. In a microwave-safe bowl, mix the juice of 2 oranges, 100 ml. of cognac and 2 teaspoons of instant coffee dissolved in 100 ml. of hot water.
  2. Now add raisins. Bake in the microwave oven until all liquid is absorbed, stirring occasionally. Cover and leave overnight outside the refrigerator.

For the cake mix

  1. Mix the sieved flour along with the spices. Beat butter and sugar with an electric mixer. Add the egg yolks.
  2. Beat the egg whites until they form stiff, firm peaks and mix with flour and yolk mixture. Add the raisin mixture.
  3. Put the cake mix into a 20cm round cake tin, lightly greased and lined with baking paper. Bake in preheated oven at 150 º C for 1 hour (if it browns too quickly, cover with grease-proof paper). Lower the temperature to 145ºC and bake for a further for 2 and a half hours (test from time to time with a knitting needle or knife).
  4. When cool, remove from tin, brush with cognac and wrap in cling film. Allow to rest for at least 2 weeks.
  5. Brush with warm apricot jam. Cover with marzipan and icing.