Serves 1
Directions
- 1Soak the raisins in rum overnight.
- 2Cook the butter with sugar and honey over low heat.
- 3Transfer to a bowl and add zest, spices, cocoa, and malt.
- 4Incorporate vanilla, eggs, yogurt, then flour with baking powder.
- 5Add the raisins, prunes, and nuts.
- 6Bake in a mold at 180°C for 35-40 min or until the toothpick comes out clean.
- 7Mix icing sugar with orange juice until desired texture is reached.
- 8Cover the cold cake with icing.
Ingredients
- 1 taza raisins
- 1 taza rum
- 200 g butter
- 200 g azúcar mascabo
- 1 cda miel
- 1 u ralladura de naranja y limón
- 1 cdta jengibre
- 1 cdta canela
- 1 cdta nuez moscada
- 1 cda cacao amargo
- 2 u clavos de olor triturados
- 1 cda malta
- 1 cdta extracto de vainilla
- 3 u huevos
- 175 g yogurt
- 400 g harina
- 1 cda polvo de hornear
- 40 g ciruelas pasas picadas
- 150 g frutos secos pasados por harina
- 200 g azúcar glass
- 3 cdas jugo de naranja
Equipment
bowlcasserolegratermortarmixerspatulabaking pans
Tips
- The cake can last up to one year.
- The longer the cake sits, the better the taste will be.
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