Plumcake with candied fruit
75gr of currants
15cl of rum
210g of butter
200g of candied fruit
100g candied cherries
300gr of flour
Half sachet of chemical yeast
150g of sugar
Wash and drain the raisins and let them macerate in the rum for a few hours.
Let the butter soften. Cut the candied fruit into 1 cm cubes. Sift the flour with the yeast. Preheat the oven to 250°C.
In a bowl, beat 200 g. of butter with the sugar until they are well mixed, then add the eggs, one at a time and incorporate the flour at the end. When the mixture is homogeneous, add the raisins with their maceration rum, then the candied fruits, incorporating them gently with a wooden spoon.
Butter the cake pan. Pour the dough inside and put it in the oven and immediately lower the temperature to 180°C.
Bake for about an hour and twenty minutes. Check doneness with a knife. It should come out dry and clean.
Let it cool before unmolding it. When cool, wrap it in cling film.