jueves, 28 de noviembre de 2013

Bundt Cake de Frutas

Marga,  del  blog  “La  cocina  de  las  Casinas 

Marga,   invita  a  BBSSear  a  Gemma


- 400 g de harina de repostería
- 250 g de mantequilla en pomada
- 200 g de azúcar
- 3 huevos
- 1 cucharadita de bicarbonato
- 1 cucharadita de levadura en polvo
- 240 ml. de buttermilk o 250 ml de leche semi-desnatada y 1 Cda rasa de Vinagre
- 100 g de fruta surtida cocktail (Hacendado) o frutas confitadas
- 50 ml de ron añejo
- 50 ml de agua
- 150 g de azúcar glass

* Si no tienes Buttermilk, mezclas la leche con el vinagre, dejas reposar 15 minutos, verás como se corta. En el mismo tiempo, hidratas la mitad de las frutas en el ron. En un bol suficientemente amplio, bates el azúcar con la mantequilla. Incorporas los huevos uno a uno.


- Viertes el buttermilk. Te parecerá que la crema está cortada, no te preocupes todo va bien.

- Tamizas la harina junto con la levadura y el bicarbonato e incorporas en la crema ayudándote de una lengüeta. Añades las frutas que has hidratado en el ron (no tires el ron, lo utilizamos para el glaseado).

- Engrasas el molde, viertes la crema e introduces en el horno que has precalentado a 180º durante una hora.

- Mientras calientas en un cazo el ron, el agua y el resto de las frutas. Cuando estén blanditas, retiras del fuego, añades el Azúcar Glass, remueve con cuidado para que las frutas no se deshagan. 

- Desmoldas el bizcocho y le bañas con la glasa. 

Espectacular!!! Creo que será un buen desayuno o merienda de Navidad.

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