15 Candied cherries cut in halves – I rinse them and give them a good wash, then dry them well.
150 Gr. Candied fruit – I use a combination of orange and lemon peel
100 Gr. Raisins – Soaked in 1/4 Cup of Rum
200 Gr. All purpose flour
2 Teaspoon Baking Powder
1 Egg + 2 Egg yolks at room temperature
150 Gr. Powder Sugar
1/4 Teaspoon Salt
150 Gr. Butter at room temperature
50 Ml. Rum (1/4 Cup)
Butter and flour 3 small cake pans for individual cakes – Makes about 3 cakes
Preheat the oven at 200 Celsius
Start by soaking the raisins with the rum – I put them in the microwave for 1 minute or so – Let them cool while you attend to making the cake.
Start by sifting the flour with the baking powder and salt over a small bowl.
In another bowl, cream the butter until light and fluffy. Add the powder sugar and mix well, until soft and creamy. Add the egg and the two egg yolks and beat until the mixture doubles in volume. Add the remaining rum from the soaked raisins and beat well.
Add the flour mixture gradually and mix well, until light and fluffy.
Add the fruits and mix by hand with a spatula
Bake for 45-50 minutes – If you are making smaller cakes, they should be ready after 30 minutes.
The cakes tend to brown quickly – Check them after 20 minutes and if they are too brown, cover them with aluminum foil.
Tip du jour : In order to avoid the fruits falling at the bottom of your cakes, mix them with a few tablespoons of flour and ensure they are well covered in flour.