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bolo di fruta antillian fruitcake fruitcake antillian pastry recipe jurino

Bolo di fruta – Caribbean fruitcake

door Linda Terrizzi

Here's another recipe that is loved all over America – from the US to Argentina and certainly also in the Antilles! the 'bolo di fruta' (or fruitcake in English) is often eaten around the Christmas season.

Probably another legacy from Europe, where only dried fruits were available in winter. We believe that this delicious cake is possible at any time of the year!



INGREDIENTS:

  • 1 bag (16 gr) of baking powder
  • 150 ml sour cream
  • 100 gr dates, in pieces
  • 200 gr raisins
  • 50 gr glazed cherries
  • 100 g walnuts, in pieces
  • 250 gr wheat flour
  • 50 gr butter, melted
  • 150 gr sugar
  • 1 egg, at room temperature
  • grated zest of 1 orange
  • 1 / 2 tsp salt
  • optional: cashew or pecan, for decoration

bolo di fruta antillian fruitcake fruitcake antillian pastry recipe jurino


PREPARATION BOLO DI FRUTA:

First preheat the oven to 170 degrees and grease a baking tin of 22-24 cm with butter. If necessary, line the mold with a layer of baking paper.

Now mix the baking soda and the sour cream in a small bowl. Then mix the dates, raisins, cherries and nuts with 2 tablespoons of the flour, until all the fruits are covered with flour.

Beat the butter and sugar together until it becomes a creamy mixture. Then add the egg, orange zest and the mixture of baking powder and sour cream. Stir well!

Finally add the flour and salt and mix well.



Now you can add the fruits to the batter. Stir well again until a homogeneous mixture is obtained.

Finally pour the batter into the greased baking tin. Decorate the bolo di fruta possibly with (chopped) nuts.

Put a small bowl of water in the oven and bake the cake at 170 degrees for about an hour and a half. (If the bowl of water has evaporated in between, it can be refilled.) We use the water to create extra steam. this way no crust gets on the bolo this fruit.

The cake remains best when it is wrapped tightly in plastic foil. If you like, you can spread a glass of liqueur or rum over the cake before wrapping. The drink gives the bolo di fruta a nice kick and the cake will also last longer.



bolo di fruta antillian fruitcake fruitcake antillian pastry recipe jurino

Also try

Do you love Antillean cakes with fruits in them? Then try our traditional pineapple pie (bolo di anasa)!

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