Sponge cake with rum nuts, a recipe that invaded my senses as soon as I saw the title, is unimaginable combinations to create desserts, although the desserts must have the exact measurements so that they are in their best texture when it comes to making our senses exploit to feel that combination of ingredients.

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Ingredients:

• 225g of unsalted butter at room temperature + 50g
• 225g of brown or brown sugar
• 225g of common flour
• 4 eggs
• 2 teaspoon mixed spices
• Grate of an orange
• 85 g of chopped nuts
• 150 ml of apple juice
• 2 tablespoons of maple syrup + 1 (or Honey)
• 800g of mixed nuts
• 5 tablespoons of dark rum + 2
• 175g of dried cranberries

Preparation:

Pour the apple juice into a pot and bring to a minimum heat, add 50g of butter at room temperature and let it melt, then remove from heat and add a tablespoon of maple syrup and two tablespoons of dark rum, mix in a container, 800g of mixed nuts and 175g of dried cranberries and pour over the warm rum mixture, then cover with plastic wrap and let cool in the refrigerator overnight.

The next day, turn on the oven 160 ° C and greased with butter a round mold of 20 cm in diameter. Place if you want oven paper also greased with butter. Beat the remaining butter together with the mashed sugar until it becomes a creamy preparation, then add the beaten eggs and beat until the preparation is light and fluffy. Sift the flour with a quarter teaspoon of salt and spices, and add to the previous preparation with the help of a spatula with enveloping movements, add the orange zest, nuts or chopped nuts and fruits that you have soaked throughout. the night plus its liquid, put the biscuit preparation with rum in the mold and bake for 90 minutes or until, when inserting a toothpick in the center, it comes out clean.

Place the mold on a rack and brush it with a mixture of two tablespoons of dark rum and one tablespoon of maple syrup. When the cake has cooled, unmold it, remove the paper and decorate it with icing or melted chocolate if desired