3/4 cup of dried apricots
1/3 cup of butter or margarine
1/2 cup of sugar
2 eggs
1 tablespoon of grated lemon zest
3/4 cup of all-purpose flour
1/3 cup of cornstarch
1/2 teaspoon of active dry yeast
1 tablespoon of dark rum
2 tablespoons of chopped crystallized fruit
2 tablespoons of chopped almonds or hazelnuts
butter or margarine for greasing the pan
all-purpose flour for dusting the pan
confectioner's sugar for sprinkling on top
3/4 cup of dried apricots
1/3 cup of butter or margarine
1/2 cup of sugar
2 eggs
1 tablespoon of grated lemon zest
3/4 cup of all-purpose flour
1/3 cup of cornstarch
1/2 teaspoon of active dry yeast
1 tablespoon of dark rum
2 tablespoons of chopped crystallized fruit
2 tablespoons of chopped almonds or hazelnuts
butter or margarine for greasing the pan
all-purpose flour for dusting the pan
confectioner's sugar for sprinkling on top
Soak the dried fruits in boiling water
Let it sit for a few minutes and then drain well
For the batter: cream together the butter or margarine, sugar, eggs, and lemon zest
Beat until smooth and creamy
At this point, add the flour, cornstarch, and yeast
Mix well
Add the rum and mix again
Finally, add the dried fruits, crystallized fruit, and nuts
Mix once more
Grease a small English fruit cake pan (22 x 9 cm) with butter or margarine and dust with flour
Fill with the batter and bake in a moderate oven (180°C) for 50-60 minutes
If desired, sprinkle confectioner's sugar on top after it has cooled.
