Plumcake with candied fruit

Wash and drain the raisins and leave them to marinate in the rum for a few hours.

Let the butter soften. Cut the candied fruits 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 well blended, then add the eggs, one at a time, adding the flour last. When the mixture is homogeneous, add the raisins with their maceration rum, then the candied fruits, gently incorporating them 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 cooking with a knife. It should come out dry and clean.

Let it warm before unmolding it. When it is cold, wrap it with transparent film.