Pinoy Fruit Cake with Buttery Rum Glaze

by Pauline De Mesa
Dessert | February 14, 2019

Words by Dorothy MJ Ferreria
Photographed by Mark Jacob of Studio 100
Art direction by Tanya Diaz

Makes 2 loaves

Ingredients :

2 servings
0.5 cup Local glazed fruits
0.5 cup Dried pineapple, chopped
0.5 cup Cashew, coarsely chopped
2.5 cup Sifted all-purpose flour
1 tsp Cinnamon powder
2 tsp Baking powder
0.5 tsp Sifted baking soda
1 tsp Fine salt
125 g Tub Plain yogurt+ fresh milk to total 1 cup
1 cup Dark brown sugar
2 cup White sugar
0.75 cup Corn oil
0.33 cup Orange juice + zest

3 Whole eggs
For Glaze
0.5 cup White sugar
0.25 cup Butter
2 tbsp All-purpose cream
1 tbsp Dark rum

Procedure :

  • 1
    Preheat oven to 350 °f. grease and flour the sides of two large loaf pans, measuring 9 by 5 inches loaf pan (3 inches high). Line bottom of pans with baking parchment. Set aside.
  • 2
    In a large bowl, combine glazed fruits, dried pineapple, cashew, flour, cinnamon powder, baking powder, baking soda and salt. Mix well with your hands, making sure that fruits and nuts are well coated with the flour mixture. Set a side.
  • 3
    Empty contents of yogurt cup into a glass measuring cup. Add enough milk to total 1 cup liquid. Set aside.
  • 4
    Pour brown sugar, white sugar, corn oil, orange juice and eggs in a large mixing bowl. Add fruit mixture and yogurt-milk mixture. Mix well with a wire whisk or rubber scraper until blended. Pour cake batter into the prepared baking pan and bake for 1 hour or until a cake tester inserted in the center comes out clean. Unmold the cake immediately into a cooling rack. Drizzle with the prepared glaze.
  • 5
    To prepare the glaze, caramelize sugar in a non-stick frying pan over low heat. Remove from heat and add butter, cream and rum. Mix vigorously with a wire whip until blended. If part of the caramel does not melt or blend in completely, return pan over low heat and continue stirring with a whisk until well blended.