Ingredients
- ½ cup chopped dates
- ½ cup red cherries, chopped
- 1 cup of pineapple in syrup, chopped
- ½ cup chopped dried apricots
- 1/3 cup raisins
- 1 cup of walnut chopped
- ½ cup of peeled and sliced almonds
- 1 cup of rum or brandy (250ml)
- 2 sticks of butter at room temperature
- ¾ cup of sugar
- 5 eggs
- 3 teaspoons of vanilla essence
- 1 ½ cups of flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ½ teaspoon of salt
- Dried fruits for garnish
- Icing sugar to decorate
Preparation :
- Preheated oven to 180 ° C.
- Soak the fruits and nuts with the rum in a container and cover it with adhesive paper and let it rest in the refrigerator for 1 day. Strain and reserve the fruits and rum.
- Beat the butter with the sugar until creamy, add the eggs and the vanilla little by little incorporates the flour previously mixed with the cinnamon, the nutmeg, the baking powder and the salt. Finally add the fruits that you reserved.
- Place in 2 medium pancake pans previously greased and floured.
- Bake for 50 minutes or until a toothpick introduces the sauce clean. Remove from the oven, let cool and unmold.
- Chop each pancake with a fork into different pairs and bathe in the reserved rum until it is completely absorbed.
- Decorate with dried fruits and offer by sprinkling with icing sugar