Candied fruit cake

Material used

– Silicone cake mould

Ingredients

Cake
✔320 g flour
✔200 g softened butter
✔4 eggs
✔1 tablespoon milk
✔100 g sugar
✔2 packets of baking powder
✔5 tablespoons rum
✔100 g candied fruit cubes
✔100 g currants
✔80g candied cherries

The recipe

Soak the sultanas in a bowl of hot water with a capful of rum.

In a bowl, cream the butter with the powdered sugar.

Then add the eggs one by one. Mix. Add the milk, the candied fruit and the drained sultanas. Mix. Sift in the flour and yeast. Mix.

Butter a cake tin. Fill it ¾ full with the mixture.

Bake in a hot oven at 180°C for 20 minutes, then lower the oven to 170°C for another 20 minutes. The blade of the knife should come out dry after baking.

You can brush the cake with a syrup by bringing water (20g), sugar (20g) and a capful of rum to the boil in a small pan.

To decorate, place some candied fruit, orange peel and candied cherries, on top.