Royal Cake
Source/Author: Mary V
"You don't know how to manage Looking-glass cakes," the Unicorn remarked. "Hand it round first, and cut it afterwards." - ― Lewis Carroll, Alice’s Adventures in Wonderland / Through the Looking-Glass
Ingredients:
| • salt | 1/4 teaspoon |
| • vanilla extract | 1 teaspoon |
| • flour | 2 cups |
| • baking powder | 2 teaspoons |
| • eggs | 6 |
| • granulated sugar | 1 cup |
| • corn starch | 1.5 cups |
| • rum | 6 tablespoons |
| • candied fruits (such as cherries, pineapple, or citrus peel) | 1 cup |
| • raisin | 1/2 cup |
| • unsalted butter, softened | 226g |
| • lemon zest | 1/2 lemon |
| • powdered sugar for dusting | optional |
1. Chop candied fruits, add raisin, soak with a rum, cover, and set aside.
2. Preheat your oven to 375°F (190°C). Grease and flour a bundt cake pan, ensuring all crevices are coated to prevent sticking.
3. In a medium bowl, whisk together the flour, corn starch, baking powder, and salt. Set aside.
4. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using a hand mixer or stand mixer.
5. Add candied fruits, and the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
6. Gradually add the dry flour mixture to the wet ingredients. Be careful not to overmix.
7. Gently fold in the chopped candied fruit until evenly distributed throughout the batter.
8. Pour the batter into the prepared bundt pan, spreading it evenly.
9. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Allow the cake to cool in the pan for about 10-15 minutes, then carefully invert it onto a wire rack to cool completely.
11. Once the cake has cooled, you can dust it with powdered sugar for decoration, if desired.