Fruit Cake with Guava Cream

Name: Fruit Cake with Guava Cream
Ingredients: 3 cups of raisins; 350g black plums (with pitted weight); 2 cups of crystallized fruit, chopped; 1 cup of shredded coconut; 5 cups of all-purpose flour; 1 tablespoon baking soda; 1 teaspoon active dry yeast; 1 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 1/4 cups unsalted butter, softened; 1 cup sugar; 1 cup guava cream (300g); 6 eggs; 1 cup orange juice; Glaze:; 2 egg whites; 2 tablespoons confectioners' sugar; green food coloring for food use; cherries for decorating

1
3 cups of raisins
2
350g black plums (with pitted weight)
3
2 cups of crystallized fruit, chopped
4
1 cup of shredded coconut
5
5 cups of all-purpose flour
6
1 tablespoon baking soda
7
1 teaspoon active dry yeast
8
1 teaspoon salt
9
1/2 teaspoon ground cinnamon
10
1/4 teaspoon ground nutmeg
11
1 1/4 cups unsalted butter, softened
12
1 cup sugar
13
1 cup guava cream (300g)
14
6 eggs
15
1 cup orange juice
16
Glaze:
17
2 egg whites
18
2 tablespoons confectioners' sugar
19
green food coloring for food use
20
cherries for decorating

Ingredients

1
3 cups of raisins
2
350g black plums (with pitted weight)
3
2 cups of crystallized fruit, chopped
4
1 cup of shredded coconut
5
5 cups of all-purpose flour
6
1 tablespoon baking soda
7
1 teaspoon active dry yeast
8
1 teaspoon salt
9
1/2 teaspoon ground cinnamon
10
1/4 teaspoon ground nutmeg
11
1 1/4 cups unsalted butter, softened
12
1 cup sugar
13
1 cup guava cream (300g)
14
6 eggs
15
1 cup orange juice
16
Glaze:
17
2 egg whites
18
2 tablespoons confectioners' sugar
19
green food coloring for food use
20
cherries for decorating

Directions

1
In a large bowl, mix together the raisins, chopped plums, crystallized fruit, and coconut. Reserve
2
Pulse flour, baking soda, yeast, salt, cinnamon, and nutmeg in a separate bowl. Reserve
3
Cream butter with sugar until light and fluffy
4
Add guava cream and beat again
5
Add eggs one at a time, beating well after each addition
6
Alternate adding dry ingredients and orange juice, beating well after each addition
7
Pour over the fruit mixture and stir well with a wooden spoon
8
Distribute evenly into 2 prepared tube pans, about 2.5 cm in diameter
9
Bake in a moderate oven (180°C) for 2 hours or until a toothpick comes out clean
10
Let cool for 10 minutes before removing from the pan
11
Let cool completely and drizzle with glaze
12
Decorate with cherries
13
For the glaze: Beat egg whites until stiff peaks form, gradually adding confectioners' sugar, until stiff and firm
14
Mix in green food coloring
15
Use a piping bag with a leaf tip to decorate
16
Store in an airtight container at room temperature for up to 2 months or wrapped in aluminum foil in the refrigerator.