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Candied fruit plum cake

Snack68 minutes10 servings people320 calories
1/52/53/54/55/5 (12 votes)
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By Mayra Fernandez Joglar

This candied fruit plum cake is the perfect solution for those who We don't have time to make a roscón de Reyes but we want to enjoy all the flavor of Christmas.

Forget spending hours in the kitchen watching if the dough rises or not. With this recipe you will have a Soft and delicious cake for breakfast on Three Kings Day.

Although you can also use it for a snack. It admits any type of drink, from a good Irish coffee to the classic hot chocolate.

The best thing is that you put the candied fruits to soak the night before so that they are well soaked but it is not mandatory either. They also look good after a couple of hours or even if you put them in while preparing the recipe.

As you can see, to make the candied fruit plum cake I have used gluten free flour. Specifically, it is a Proceli bread mix that mainly contains fine corn flour. The result has been a very soft sponge cake, with a very rich smell and taste and the best of all is that it is fluffy.

Candied fruit plum cake

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Delicious and soft sponge cake with all the flavor of Christmas.

  • Mayra Fernandez Joglar
  • Recipe type: picnic
  • Calories: 320
  • Rations: 10 portions
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 150 g of candied fruits (orange, pears, cherries, plums ...)
  • 5 tablespoons (soup size) rum or cognac
  • 190 g gluten-free flour
  • 1 level tablespoon (dessert size) baking powder (see recipe here)
  • 150 g unsalted butter at room temperature
  • 150 g de azúcar blanquilla
  • 3 eggs at room temperature
  • 1 tablespoon (dessert size) vanilla paste (see recipe here)
  • Lemon zest
  • Orange zest
  • Oil or butter for the mold.
  • Flour for candied fruits

Preparation

  1. We cut the candied fruits into small but not miniscule pieces. We put them in a bowl and add the rum or brandy. We leave to marinate for a few hours although it is better to leave them overnight.

  2. We preheat the oven to 170º with heat up and down. We grease a mold and reserve it.

  3. We drain the soaked candied fruits well, also reserving the liquid.

  4. We put the flour and yeast in the glass. We program 10 seconds, speed 5 to mix both ingredients and air them well. We remove and reserve in a bowl.

  5. We put the sugar in the glass and pulverize it during 30 seconds, speed 10. At the end of the time we withdraw and reserve.

  6. We put the butterfly and the butter cut into medium pieces. We beat during 2 minutes, speed 3. During this time, we will stop the machine several times to lower the butter.

  7. Then we program 1 minute, speed 2 and we are adding the powdered sugar through the jar. At the end of the time, the mixture will have been soft, foamy and with enough volume.

  8. We program 2 minutes, speed 2 and we are adding the eggs, one by one, through the mouth. It is important to beat for a few seconds so that it is well incorporated before adding the next one.

  9. Then we reschedule 2 minutes, speed 2 and we are adding the flour mixture through the nozzle so that it falls in the rain. Thus it will be incorporated little by little.

  10. Then we add the vanilla paste and the liquor to soak the fruits. We mix during 10 seconds, speed 2.

  11. We continue incorporating the candied fruits battered in a little flour, the lemon zest and the orange zest. We mix for during 15 seconds, speed 2.

  12. We remove the butterfly and detach the fruits that have been hooked. We pour the mixture into the greased mold that we had prepared.

  13. The dough is a bit sticky so, with the help of the spatula, we will distribute the dough in the mold and we will ensure that the fruits are as distributed as possible.

  14. We put the mold in the oven and cook for 1 hour or until the stick comes out clean when you pierce it.

  15. Do not open the oven before the first 35 minutes.

  16. If we see that the cake is not ready but the surface is very golden, we can cover the mold with a baking paper or a piece of aluminum.

  17. When it's ready, we take it out of the oven and let it warm up before unmolding it. Afterwards, we let it cool completely on a wire rack before cutting it.

  18. At the time of serving, we can put more candied fruits around for those with a sweet tooth in the house.

Notes

If there are no celiacs among your guests, you can substitute gluten-free flour for pastry flour.

More information - Irish coffee / Hot chocolate

Adapt this recipe to your Thermomix model


Discover other recipes of: Celiac, Christmas, Cake shop

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  1.   Sara said
    ago 6 years

    I will do it in the next few days ... just a clarification: I imagine that the yeast that you indicate, we can replace it with the same amount of Royal yeast, no ??, or better a sachet of this ??. You can also substitute the vanilla paste for the same amount of liquid vanilla or orange blossom water?

    Reply to Sara
    1.    Mayra Fernandez Joglar said
      ago 6 years

      Hi Sara:

      Yes to everything! Yes, to substitute the homemade yeast for the same amount of Royal. Yes, to substitute the vanilla paste for the liquid extract.

      Be careful with the orange blossom water. There are some brands that, when baking, give too much chemical flavor ... I would stick with vanilla.

      Kisses!

      Reply to Mayra Fernández Joglar