We’ve spent a lot of time in London lately and inspired by British fruitcakes we wanted to do a really juicy one. This is a crossover between a British traditional fruitcake and an American lemon bundtcake. Perfect for the season!
A fresh Christmas cake with a twist of lemon!
About 12 pieces
- 225 g butter
- 1 cup / 2,4 dl cane sugar
- 3 eggs
- 2 cups / 4,8 dl wheat flour
- 2 teaspoons baking powder
- 2 teaspoons vanilla sugar
- A pinch of salt
- 1 lemon, the finely grated zest and the juice
- ⅔ cup / 1,5 dl heavy cream
- 1½ cup / 3,5 dl dried fruit, for example raisins, dried apples, pickled orange zest and pickled citrus fruit
- 1 cup / 2,4 dl nuts, roughly chopped
- 1 egg white
- 1¼ cup / 3 dl confectionary sugar
- 1 tablespoon lemon juice
Set the oven to 175°C/350°F. Butter a cake mold and sprinkle it with crumbles. Whip butter and sugar until it gets white. Add the eggs, one at a time. Mix wheat flour, baking powder, vanilla sugar and salt and stir it into the paste. Add lemon juice, zest, cream, dried fruit and nuts. Pour the paste into the mold. Bake in the middle of the oven for about 50 minutes. Let the cake stay in the mold for a few minutes. Turn the cake over on a plate and let it cool under the mold. Beat the egg white lightly and mix with powdered sugar and lemon juice until it’s smooth. Put the frosting on the cake and let it harden.