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–+ servings
Panamanian Fruitcake

Panamanian Fruitcake

The cake is rich and flavorful, with a distinct aroma and texture thanks to the abundance of fruit and nuts used in its construction.
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5 from 1 vote
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Course: Dessert
Cuisine: Panamanian
Keyword: Fruitcake, Panamanian Recipe
Servings: 8 people
Calories: 515 kcal
Panamanian Fruitcake

Equipment

  • 8-inch round cake pan
  • Mixing bowls (medium and large)
  • whisk
  • Hand mixer or stand mixer
  • Spatula
  • Measuring cups and spoons

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground allspice
  • ¼ tsp salt
  • 1 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 4 large eggs at room temperature
  • 2 Tbsp dark rum
  • ¼ cup milk
  • ¼ cup apricot jam
  • 1 cup raisins
  • 1 cup dried apricots chopped
  • ½ cup candied cherries chopped
  • ½ cup walnuts chopped
  • ½ cup pecans chopped

Instructions

  • Preheat the oven to 325°F (165°C).
  • Grease and flour an 8-inch round cake pan
  • In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice, and salt.
  • In a large mixing bowl, cream the butter and sugar together until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Stir in the rum, milk, and apricot jam.
  • Gradually add the flour mixture to the butter mixture, mixing until just combined.
  • Fold in the raisins, dried apricots, candied cherries, walnuts, and pecans.
  • Pour the batter into the prepared cake pan and smooth the top with a spatula.
  • Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Tips and Tricks for Easier Creation of Panamanian Fruitcake

▣ Soak the dried fruits in rum or orange juice for a few hours before adding them to the cake batter to make them plumper and juicier.
▣ Use a food processor to chop the dried fruits and nuts quickly and uniformly.
▣ Sift the dry ingredients to ensure even mixing and avoid lumps.
▣ Grease and flour the cake pan thoroughly to prevent sticking.

Nutrition

Serving: 1person | Calories: 515kcal | Carbohydrates: 65g | Protein: 6g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 118mg | Sodium: 100mg | Potassium: 400mg | Fiber: 4g | Sugar: 43g
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