Ingredients
1 kilo all purpose flour3 tablespoon of baking powder1 cup rum o cognac250 grams butter3/4 cup of walnuts chopped1 cup of milk2 cups of granulate sugar3/4 cup dark raisins3/4 cup golden raisins1 1/2 cups candied fruit chopped 1 teaspoon of ground cinnamon 1/2 teaspoon of ground ginger 1/3 teaspoon grind cloves 1/2 teaspoon grated nutmeg3 eggs 1 egg more to wash the cake
Method
In a large bowl combine well the candied fruits,and the raisins, cover with the rum and let the fruits macerate, covered overnight.
Line the bottom of two pan with a round of wax paper and butter the paper.In other bowl sift the flour, baking powder, 1 cup of sugar and spices (cinnamon,clove,ginger and nutmeg). Set aside.
Make a caramel in a pan with the other cup of sugar and cover with a little water, boil until ou have a caramel color.Warm the cup of milk an carefully add to the caramel.Stir well.
Beat the butter and add the eggs, 1 at a time, beating well after each addition.Drain the fruit mixture in a sieve set over the batter and beat the juices into the batter.
Pat the fruits dry and in a bowl toss them with 1/3 cup of flour mixture.Combine the caramel milk slowly into the batter and add the fruits and walnuts chopped. Stirring until the mixture is just combined and turn the batter out into the prepared pan.Preheat oven to 180° c.Brush the top of the cake with the remaining egg.
Bake the cakes for 1 hour and half .Could be golden and dry, You can test with a thin brochette if is dry .Let the cakes cool in the pan for 30 minutes.Remove the side of the pan, and invert the cake onto the rack.Remove the wax paper carefully invert the cake and let it cool completely.
By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com
