Soft and generous
Preheat your oven to 200°C (thermostat 6-7).
Soak the raisins and candied fruits in rum.
Melt half of the butter. In a mixing bowl, add the butter and sprinkle in the sugar while whisking until the mixture becomes light and frothy. Add the whole eggs one by one, whisking well each time.
Mix the sifted flour, salt, and baking powder. Gradually add to the previous mixture, stirring with a wooden spoon. Fold in the candied fruits and the soaking rum.
Pour into a loaf pan lined with greased parchment paper. Bake and let cook for 25 minutes before reducing the oven temperature to 120°C (240°F). Allow to continue cooking for about 50 minutes. The knife blade should come out clean.
Finally, unmold the cake without removing the parchment paper and let it cool.
0 servings
6
EN 
TH