This was rummy fruitcake.
This cake has been on my want-to-bake list for a few past years. It's a kind of holiday cake but then the next holiday season is still several months away. Making this cake started a few weeks ago because raisins needed to be soaked in rum for at least one week. I adapted a recipe from a Japanese-French baking book. The author, who is a famous professional pastry chef in Japan, claims that with the recipe, you can make a cake in high-end bakery shop quality at home.
So I followed each step carefully. The recipe tells you exact weight of each ingredients in gram, how, how long, how many times of mixing, and even the exact temperature of batter before and after mixing.
How did I know the temperature? I have a tool - a laser thermometer!
Yes, the recipe book is for serious home bakers.
Ta-da!
Then, tap generous rum syrup all over the cake. Wrap it tightly with plastic wraps and rest it in the refrigerator at least three days before tasting it! Be patient and keep hands away from the cake for 3 days. We first tasted a slice of the cake after 4 days from the baking day. It was definitely rummy and buttery. I liked the super fine and moist texture of the cake. Rich and elegant. It was a kind of cake to enjoy just a thin slice with a small cup of coffee at a time.
The recipe said the cake will become the best after two weeks as it gets mature. In fact, a slice after 1 week tasted more rounded and harmonized than one after 3 days. I hope the cake will last for two weeks. We'll see.
