These cakes were originally made in huge batches to feed entire townships traveling (usually on horseback) to vote. They were celebratory and practical: calories for a long day, and a moment to literally feed the republic and each other. This recipe has rum-soaked dried fruit and orange zest to keep the classic profile, but add enough brightness so that it feels “alive” to the modern palate. This is a cake that feels like it has a soul; you can taste a young country learning how to show up for itself.
Yield: 1 bundt cake (10 to 12 servings)
Total Time: 2 ½ to 3 hours
Prep Time: 30 minutes (plus 60 to 90 minute rise)
Cook Time: 45 to 55 minutes
Ingredients
For the Cake:
- 1 cup mixed dried fruit (currants, golden raisins, or chopped apricots)
- 3 tablespoons dark rum or apple cider
- 2 ¼ teaspoon active dry yeast (1 packet)
- ½ cup warm milk (105 to 115°F / 40 to 46°C)
- 3 cups all-purpose flour
- ½ cup light brown sugar
- 1 teaspoon fine salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice or cloves
- 2 large eggs, room temperature
- 1 stick / 113g unsalted butter, very soft
- 1 teaspoon vanilla extract
- Zest of 1 orange
For the Glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons orange juice or milk
Preparation
Step 1
Combine dried fruit and rum in a small bowl. Microwave for 20 to 30 seconds to warm and speed infusion. Let stand.
Step 2
Bloom the yeast: stir yeast into warm milk and wait 5 minutes until foamy.
Step 3
In the bowl of a stand mixer with the paddle attachment, combine flour, brown sugar, salt, cinnamon, nutmeg, allspice. Mix briefly. Add eggs, butter, vanilla, orange zest, the yeast/milk mixture and mix on medium until a sticky, elastic dough comes together (3 to 5 minutes). Fold in the soaked fruit.
Step 4
Scrape into a lightly oiled bowl, cover, and let rise for 60 to 90 minutes until puffy (not necessarily doubled; this is a rich dough).
Step 5
Butter and flour a Bundt pan. Scrape dough in and even it out. Cover and let rise for 20 to 30 minutes while the oven heats to 350°F (175°C).
Step 6
Bake 45 to 55 minutes until deeply golden and a toothpick inserted into the center comes out clean. Cool 10 minutes in the pan, then invert to a rack to cool fully.
Step 7
For the glaze: Whisk together the powdered sugar and orange juice or milk, adding more liquid as necessary to achieve a pourable consistency. Drizzle over the cooled cake.