Gaby
Ingredients:
6 oz margarine
5.3 oz sugar
4 eggs
10.6 oz flour
1.7 fl oz rum or cognac
2 teaspoons baking powder
2 tablespoons sour cream (a thicker, tangier version of sour cream common in Eastern European cuisine)
3.5 oz raisins
8.8 oz mixed dried fruits and nuts (walnuts and hazelnuts, dates, prunes, dried apricots, almonds, candied fruits, roasted orange peel)
Chop the dried fruits and soak them in alcohol for 2 hours. Soak the raisins in hot water and then dry them.
Cream the margarine with the sugar, adding the egg yolks. Sift the flour, mix it with the baking powder, and add it to the mixture along with the sour cream. Blend until the batter is smooth. Gently fold in the whipped egg whites. Dust the dried fruits and nuts with flour, then mix them into the batter.
Line a loaf pan (9×13 inches) with greased parchment paper. Bake for 50-55 minutes at 350-400°F. Once the cake has cooled, you can dust it with powdered sugar.
I used 2.8 oz of raisins, a cup of nuts, 2 tablespoons of roasted orange peel, and dried apricots. I didn’t have time to soak the dried fruits for 2 hours, so I simply added 1.7 oz of rum directly into the batter.
