- 150g of raisins
- 130g of candied fruits
- 130g of candied cherries
- amber rum
- 195g of semi-salted butter
- 195g of powdered sugar
- a little vanilla powder
- 195 of egg
- 275g of flour
- 6,5g of baking powder
The next day, they were soaked in rum, especially the raisins.
In a container, put the melted semi-salted butter, sugar and a little vanilla powder
Mix and then pour in the flour and baking powder.
One last mix and the dough is ready.
Drain the candied fruit well and save the rum!
Pour the fruit into the batter.
We mix, this time it’s good!
Pour into the cake pan lined with parchment paper.
The cake puffed up nicely.
Turn out the cake and let it cool to room temperature.