Around the holidays, it’s a tradition in Curaçao, to bake a liquor fruitcake.
This cake is all about preparation! For the best results, the dried fruits are to soak in liquor for a few weeks.
This year I tried it out and it came out good!
Ingredients
- 225 grams butter
- 225 grams sugar
- 225 grams flour
- 4 eggs
- 1 tsp Almond essence
- Dash of Vanilla essence
- Dash of Baking powder
- Dash of cinnamon
- Dash of nutmeg
Fruit base
- 250 grams prunes
- 250 grams raisins
- 250 grams currants
- 1 cup rum
- 1 cup brandy
Pre-heat the oven at 325°C
Cut the fruits in small pieces and blend, to a thick mixture. Add rum and brandy to the mixture. Store this in the fridge for at least 2 weeks.
Boil 225 grams sugar, once this is caramelized, SLOWLY add 1/4 cup boiling water (carefully!!!).
Mix butter and sugar, add eggs one-by-one and the essences. Then, add dry goods: flour, baking powder, cinnamon and nutmeg. Add the fruit mixture and slowly, add the caramelized mixture.
Mix it all together and place this in a baking pan with baking paper.
Bake this for about 2 hours.
Merry Christmas & Bon appetite!
Appelita 