Gourmet Cake with Candied Fruit

A simple but delicious cake recipe:

The day before, bring the raisins to a boil in water and steep for 10 min. Drain. In a baking bowl, mix the raisins with the candied fruit and add rum. Leave to infuse for a whole night.

A day later, preheat the stove to 180 °C (gas mark 6). Butter the cake tin and line with buttered parchment paper. Drain the fruit.

Sift the flour with the yeast into a large enough bowl and add the fruit. Mix. Mix the softened butter with the sugar and vanilla sugar. Mix in the eggs one at a time and gradually add the flour with the fruit to the dough. If it gets too firm, add a little bit of the rum marinade. The dough should be smooth and slightly viscous.

Fill the dough into the cake tin and sprinkle with almond flakes. Bake at 180 °C (gas mark 6) for about 35 min. When the cake has cooled to lukewarm, garnish with candied fruit and spread with warmed apricot jam.

During the baking time you can pour a tsp of rum in the crack that forms in the crust.

– Country : France – Region : Ile-de-France – Takes about : 00 h 45 min – Cooking time : 35 min – Preparation tz. : 15 min – Difficulty : Complicated – Price : Inexpensive

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