Makes: 8 servings
Preparation Time: 1 hour
Level: Easy/ Medium
INGREDIENTS
- 1 TEACUP OF BLACK RAISINS
- ½ TEACUP OF BLACK PRUNES
- ½ TEACUP OF APRICOT
- ZEST OF 2 ORANGES
- 23 TABLESPOONS OF BRANDY
- 200 G OF BUTTER
- 1 TEACUP OF BROWN SUGAR
- 4 EGGS
- 1 TEACUP OF MILK
- 2 TEACUPS OF ALL-PURPOSE FLOUR
- 1 TABLESPOON OF BAKING POWDER
- ½ TABLESPOON OF CINNAMON POWDER
- ⅓ TEASPOON OF CHOPPED WALNUTS
- CANDIED FRUITS FOR GARNISHING
ICING
- 2 TEACUPS OF POWDERED SUGAR
- 4 TABLESPOONS OF ORANGE JUICE
PREPARATION
Soak the raisins, prunes, apricot and orange zests in brandy. In a beater, whip the butter until you obtain a cream. Continue to whip while adding the brown sugar and yolks, one by one. Turn off the beater, add the milk stirring with a wire whip. Mix in the all-purpose flour, baking powder, candied fruits which were soaking in brandy, cinnamon powder, walnuts, and whipped egg whites. Pour the batter into a mould with a hole in the middle, with about 24 cm of diameter. It should be greased and sprinkled with flour. Bake in a preheated oven at 200°C for 40 minutes, or until golden. Allow it to cool and remove from the mould. For the icing, mix the sugar with the orange juice. Ice the cake and garnish it with the candied fruits.
IN DETAIL
The recipe for this cake that celebrates the Kings Day, on the 6th of January, has been prepared in Portugal since the 19th century. Since its origin, it usually brings a small surprise mixed in with the batter: a gold coin, or some metal trinket. The one who finds it has assured good luck in the year that is beginning.
