Emile Henry Dried Fruit Cake

Emile Henry Loaf PanIngredients for 10 to 12 servings:

  • 100 g (3.5 oz) sultanas
  • 100 g (3.5 oz) crystallized fruit
  • 50 g (1.75 oz) flaked almonds
  • 50 g (1.75 oz) pine nuts
  • 250 g (8.75 oz) butter
  • 250 g (1 ¼ cups) icing sugar
  • 6 eggs
  • 320 g (2 ½ cups) plain flour
  • 25 g (2 tbsp) baking powder
  • 1 tbsp rum (yum)

Preparation:

  1. Leave the sultanas overnight in the rum.
  2. Mix the butter with the sugar; then add the eggs one at a time, mixing them in well before adding another. Then add the flour and baking powder.
  3. Add the crystallized fruit, sultanas, pine nuts and half the flaked almonds.
  4. Butter the dish and sprinkle a little flour inside before pouring in the mixture.
  5. Cook for 50 minutes in a preheated oven at 160 degrees C/320 degrees F.
  6. 10 minutes before the end of cooking, sprinkle the remaining flaked almonds over the surface.
  7. Check whether the cake is cooked by inserting the blade of a knife into the centre; it should come out clean.

Featuring the loaf pan 30.5 cm x 13.5 cm, ref. 6163