English teacake

Ingredients for 1 servings:

• 100 g fruit, diced candied
• 50 g cherry(s), diced candied
• 120 g raisins (sultanas)
• 50 g almond(s), ground
• 5 eggs
• 200 g butter, soft
• 200 g sugar
• 1 tbsp vanilla sugar
• 380 g flour
• ½ tsp baking powder
• 60 ml rum, alternatively apple juice
• 1 small bottle(s) flavoring (lemon) or juice of a smaller lemon
• Fat and breadcrumbs for the mold
• Cake icing (lemon icing) or powdered sugar

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

Sponge cake with candied fruit; 30 cm loaf pan

Pour the rum over the raisins, mixed fruit, chopped cherries, and almonds and let them soak in well. For the batter, separate the eggs. Beat the egg yolks, butter, sugar, and lemon flavoring until creamy. Beat the egg whites with the vanilla sugar until stiff. Mix the flour and baking powder. Alternately fold the beaten egg whites and flour into the egg and butter mixture. Carefully fold in the fruit. Pour the batter into a greased loaf pan that has been dusted with breadcrumbs or ground almonds. Use a wooden spoon to make a 1/2 cm deep line down the center. Bake in a preheated electric oven at 180°C, bottom rack, fan oven at 160°C, gas mark 2 for 70-80 minutes. Remove from the pan after 5 minutes and let cool on a wire rack. Decorate with lemon glaze while still warm, or dust with icing sugar when cold.