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.