Fruktkaka (Swedish Fruitcake .... Not Like American Fruitcake) |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This is a light cake, only distantly related to the dense, sticky American-style fruitcakes. Published in Saveur magazine, December 2009. Ingredients:
4 ounces dried figs, finely chopped |
4 ounces dried apricots, finely chopped |
4 ounces raisins, finely chopped |
1/2 cup dark rum |
1 tablespoon freshly grated orange zest |
1 1/2 teaspoons freshly grated lemon zest |
12 tablespoons unsalted butter, softened |
1 3/4 cups flour |
1 teaspoon baking soda |
1 cup superfine sugar |
4 eggs |
Directions:
1. Combine the figs, apricots, raisins, rum, orange zest, and lemon zest in small bowl; cover with plastic wrap and let sit at room temperature for at least 4 hours or as long as overnight.
2. Heat oven to 350°F Grease the bottom and sides of a 12 1/4 x 4 1/4 x 2 3/4 loaf pan with butter and dust all over with flour; tap out excess flour and set aside.
3. Combine butter and sugar in a large bowl and beat with a handheld mixer set to medium speed until the mixture is pale and fluffy, 1-2 minutes. Add the eggs one at a time, beating well after each addition. Add the reserved fruit-rum mixture and the flour mixture and mix on low speed until just combined.
4. Transfer batter to prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted into the middle of the cake comes out clean, 40-45 minutes. Unmold cake onto a wire rack and let cool completely before slicing.
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