Chef Jasmin's Fruit Cake
’Tis the season! But instead of the traditional recipe, try this modern take from pastry chef Jasmin Magallanes, which has a delightful cake-like texture.
Yield 2 9-inch round cakes Prep Time 20 minutes Baking Time 1 hour and 15 minutes
3 cups dried fruit (mango, pineapple, apricot, cranberries, prunes)
1 cup white rum
1 cup coconut rum
1 1/2 cup unsalted butter, cubed
2 cups brown sugar
6 eggs, slightly beaten
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking powder
1 Preheat oven to 350ºF.
2 Combine dried fruits and rum, that have been soaked for at least 24 hours.
3 In a mixer, cream butter and sugar until light and fluffy, about 8 to 10 minutes.
4 Combine eggs and vanilla—add half of this to the butter mixture, beating until well incorporated. Scrape sides of the bowl. Add remaining mixed egg and vanilla, and beat well. Add the soaked fruits, including the liquid.
5 In another bowl, combine all the dry ingredients and mix until well blended. Sift. Add to the butter mixture carefully in 2 separate additions until flour is well incorporated. Mix on low speed.
6 Pour batter into 2 greased and floured 9-inch cake pan and bake at 350ºF for about 75 minutes or until toothpick inserted in the center comes out clean.
7 Let cake cool for 15 to 20 minutes before pouring more rum on top. It’s best to eat this cake the next day.
In a mixer, cream butter and sugar until light and fluffy, about 8 to 10 minutes.
Add the soaked fruits, including the liquid.
In another bowl, combine all the dry ingredients and mix until well blended. Sift. Add to the butter mixture carefully in 2 separate additions until flour is well incorporated. Mix on low speed.
Let cake cool for 15 to 20 minutes before pouring more rum on top.
This is best to eaten the next day when all the juices have seeped in. To see the full recipe, follow this link.
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