75gr of currants
15cl of rum
210gr of butter
200gr of candied fruit
100gr of candied cherries
300gr of flour
Half a sachet of baking powder
150gr of sugar
4 eggs
Wash and drain the raisins and let them marinate in the rum for a few hours.
Allow the butter to soften. Cut the candied fruit into 1 cm cubes. Sift the flour with the baking powder. Preheat the oven to 250°C.
In a bowl, beat 200g of butter with the sugar until well combined, then add the eggs, one at a time, incorporating the flour at the end. When the mixture is homogeneous, add the raisins with their maceration rum, then the candied fruit, gently incorporating them with a wooden spoon.
Grease the cake tin with butter. Pour the batter into it and place it in the oven, immediately lowering the temperature to 180°C.
Bake for about an hour and twenty minutes. Check the doneness with a knife. It should come out dry and clean.
Allow to cool before removing from the mould. When cool, wrap in cling film.
