Town & Country (UK) - - TASTE -

IN­GRE­DI­ENTS 100g dried sour cher­ries 175g sul­tanas 150g cur­rants 150g can­died cit­rus peel 150ml grappa 250g caster sugar 150g un­salted but­ter, soft­ened 4 eggs 1 vanilla pod, scraped 2 tsp vanilla ex­tract 140g soured cream Finely grated zest of one lemon and one lime 240g plain flour 1 tsp bak­ing pow­der 1/2 tsp fine sea salt 200g ic­ing sugar 2 tbsp lime juice Can­died peel and freeze-dried or glacé cher­ries, to dec­o­rate


The day be­fore you bake the cake, put the sour cher­ries, sul­tanas, cur­rants, can­died cit­rus peel and grappa into a bowl, cover and leave overnight. Toss the fruit in the grappa a few times over the course of the soak­ing so that it ab­sorbs the al­co­hol evenly. Grease a large Bundt pan and pre­heat the oven to 150°C. Beat the caster sugar and but­ter un­til very light, fluffy and al­most dou­bled in vol­ume. Add the eggs one by one, mix­ing well af­ter each ad­di­tion. Add the scraped vanilla seeds from the pod, the vanilla ex­tract, soured cream, lemon and lime zest and mix well. Stir in the soaked fruit. In a sep­a­rate bowl whisk to­gether the flour, bak­ing pow­der and salt. Com­bine this with the fruit mix­ture, scrap­ing the bot­tom of the bowl with a spat­ula. Pour into the tin and bake for an hour and 15 min­utes. Cool in the tin, then in­vert onto a serv­ing plate. Whisk the ic­ing sugar and lime juice to­gether and driz­zle over the cake. Dec­o­rate with the peel and cher­ries.

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