FITA AZUL ATTITUDE
Fruit and dry ginger cake
Make sure the butter is at room temperature and blend it with the sugar. Add the eggs one at a time. Add the milk and, finally, fold in the flour and the ginger. Marinate the raisins in the rum overnight. Add both of these ingredients, and the almonds, to the mixture. Bake in the oven at 180 °C for one and a half hours, or until done.
Once the cake has cooked and cooled down, you can, if you like, pour a glass of rum over the top and then wrap the cake in cling film and leave it for 3 or 4 days to allow it to absorb the liquid and flavour.
Ingredients:
120 g butter
120 g muscovado sugar
3 eggs
200 g self-raising flour
50 ml milk
2 soupspoons of ginger powder
50 g almonds
50 g raisins or sultanas
½ glass of rum
