- A splash of Vainilla Molina
- 3 cups of flour
- ¾ cup of refined sugar
- 2/3 cup of baking powder
- 4 eggs
- 1/3 cup of cooking oil
- ¾ cup of softened butter
- A pinch of salt
- ¼ tsp of ground clove
- 2/3 cup of chopped toasted hazelnuts
- 2/3 cup of chopped toasted walnuts
- 1 cup of mixed candied fruit
- ½ tsp of ground nutmeg
- 1/3 cup of raisins
- ½ cup of brandy or rum
- 10 walnuts
- 10 cherries
- ¼ cup of sliced candied fruit
- 1 ½ cups of sugar
- 1 ¼ cups of water
- 1 ¼ cups of brandy or rum
1. Mix butter with sugar in a hand mixer using a spatula or a whisk. Mix until creamy.
2. While stirring, add the eggs in one at a time and then the Vainilla Molina. Keep stirring until mixed fully and creamy. This can take a while if the eggs are not at room temperature.
3. While stirring, add the oil in little by little until everything is mixed. Pour into a separate dish and set aside.
4. Mix all powder ingredients and sift. Add powder mixture little by little to the previous mixture until fully mixed.
5. Add the walnuts, hazelnuts, raisins, and candied fruits (all cut and soaked in liquor a couple of hours prior to baking).
6. Add oil to a rectangular cake pan and empty the mixture onto it. Top with the fruits and nuts.
7. Bake at 350°F (175°C) for approximately 40 minutes or until the toothpick test indicates the cake is ready. Take cake pan out of the oven, and let cool.
8. Prepare the syrup: boil the sugar in water until dissolved. Let cool, and then add the liquor. Set aside until the cake has cooled completely, then use a pastry brush to coat the cake with this syrup to taste.