Orange-glazed english fruit-cake
120 min
Suitable for vegetarians
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Sunflower oil
0.2 l
Sugar
0.25 kg
Eggs
6.667 ud
Plain flour
0.333 kg
Creamed corn
0.167 kg
Table salt
1.667 g
Raising agent
26.667 g
White Diamonds Dorado
0.006 l
Orange flavour
1.667 g
Corinto raisins
0.333 kg
Fruit cubes
0.167 kg
Icing sugar
0.167 kg
Oranges
0.167 kg
Orange flavour
1.667 g
Elaboration
- Preheat the oven to 170 ºC.
- Grease a 20 cm long mould.
- In a bowl, mix the oil with the sugar.
- Add the eggs, one by one, and mix until they are incorporated.
- In another bowl sieve the flour, the creamed corn, the salt and the raising agent.
- Add the flour mixture to the dough and mix until there are no lumps, but without working the dough too much.
- Moisten the sultanas.
- Add the rum, the orange flavour, the corinto raisins and finally the fruit cubes.
- Pour the dough into the mould until it is 3/4 full.
- Bake for approximately 40 minutes or until golden brown. In any case, check that it is well baked.
- Remove from the oven and leave to cool on a wire rack.
For the glaze
- Prepare the orange juice.
- In a bowl mix the icing sugar with the orange juice and the orange flavour.
- Pour over the cake once it is cold and decorate it with some dried fruits and sprinkle with icing sugar.
Nutritional information (1 portion)
Energy
1487.95
kcal
Carbohydrates
230.31
g
Proteins
19.87
g
Lipids
54.02
g
Fiber
7.75
g
Saturates
7.78
g
Monounsaturated fatty acids
14.05
g
Polyunsaturated fatty acids
25.72
g
Cholesterol
306.44
mg
Calcium
106.67
mg
Iron
4.79
mg
Zinc
2.15
mg
Vitamin A
161.33
ug
Vitamin C
12.17
g
Folic acid
63.56
ug
Salt (Sodium)
282.23
mg
Sugars
125.59
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Beers
- Bread and pastries
- Sándwich
- Shellfish
- Dessert
- Cocktails
- Ice creams and sorbets
- Pasta
- Pizzas, patty
- Breakfasts and brunch
- Meats
- Main course
- Pastries
- Finger foods
- Soups and creams
- Burguers
- Salads
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Birds
- Legumes
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Harvard plate
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed