The Swedish name translates as fruitcake, but this light cake is only distantly related to the dense, sticky fruitcakes familiar to many Americans.
- 4 oz. dried figs, finely chopped
- 4 oz. dried apricots, finely chopped
- 4 oz. raisins
- 1⁄2 cup dark rum
- 1 tbsp. orange zest
- 1 1⁄2 tsp. lemon zest
- 12 tbsp. unsalted butter, softened, plus more for greasing
- 1 3⁄4 cups flour, plus more for pan
- 1 tsp. baking soda
- 1 cup superfine sugar
- 4 eggs
- Combine the figs, apricots, raisins, rum, orange zest, and lemon zest in small bowl; cover with plastic wrap and let sit at room temperature for at least 4 hours or as long as overnight.
- Heat oven to 350°. Grease the bottom and sides of a 12¼” x 4½” x 2¾” loaf pan with butter and dust all over with flour; tap our excess and set aside.
- Whisk together the flour and baking soda in a medium bowl; set aside. Combine butter and sugar in a large bowl and beat with a handheld mixer set to medium speed until the mixture is pale and fluffy, 1–2 minutes. Add the eggs one at a time, beating well after each addition. Add the reserved fruit–rum mixture and the flour mixture and mix on low speed until just combined.
- Transfer batter to prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted into the middle of the cake comes out clean, 40–45 minutes. Unmold cake onto a wire rack and let cool completely before slicing.