Cupcake with oranges, pineapple and walnuts
8 servings
120 minutes
This cake with oranges, pineapple, and walnuts is a true embodiment of festive spirit. Its recipe, inspired by European traditions, combines juicy fruit freshness with a light rum aroma and a crunchy nut texture. Each serving offers the perfect balance of sweetness and citrus tartness. Soaking candied fruits in rum and subsequently soaking the finished product gives the cake a rich flavor and tender structure. This dessert is great for both cozy tea time and formal dinners. The powdered sugar glaze adds an elegant touch to the cake, while letting it rest before serving makes the texture softer and richer. This cake is a wonderful combination of traditional ingredients and refined cooking techniques.
1
Preheat the oven to 160 degrees. Grease a cake pan with butter and dust with flour. Chop the candied fruits, zest the oranges, and squeeze out 1/3 cup of juice. Pour half a cup of rum into a saucepan, add the candied fruits and bring to a boil. Remove from heat and let sit for fifteen to twenty minutes.
- Butter: 12 tablespoons
- Candied pineapple: 285 g
- Oranges: 2 pieces
- Dark rum: 0.7 glass
2
Mix flour, baking soda, and salt in a bowl; set aside. Beat butter with sugar and zest until fluffy, add eggs, juice, and vanilla. Stir in the flour mixture. Add pineapples and chopped nuts, mix, and pour into a mold. Bake for one hour and fifteen minutes, cool. Poke holes in the cake's surface with a wooden skewer and carefully pour in the remaining rum. Wrap the cake in plastic wrap and leave for a day.
- Wheat flour: 1.5 glass
- Soda: 1 teaspoon
- Sugar: 1 glass
- Butter: 12 tablespoons
- Chicken egg: 3 pieces
- Vanillin: 1 teaspoon
- Candied pineapple: 285 g
- Walnuts: 65 g
- Dark rum: 0.7 glass
3
Whip powdered sugar with 2 tablespoons of water and cover the cake with icing.
- Powdered sugar: 1.5 glass