75gr of currants
15cl of rum
210gr of butter
200gr of candied peel
100gr of candied cherries
300gr of flour
Half a packet of baking powder
150gr of sugar
4 eggs
Wash and drain the raisins and let them macerate in the rum for a few hours.
Let the butter soften. Cut the candied peel into 1 cm dice. Sift the flour with the baking powder. Preheat the oven to 250°C.
In a bowl, beat 200 g. of butter with the sugar until well combined, then add the eggs one at a time and fold in the flour at the end. When the mixture is homogeneous, add the raisins with their maceration rum, then the candied fruits, folding them in gently with a wooden spoon.
Grease the cake mold with butter. Pour the batter inside and and introduce it into the oven and immediately lower the temperature to 180°C.
Bake for more or less one hour and twenty minutes. Check doneness with a knife. It should come out dry and clean.
Let it cool slightly before unmolding. When cold, wrap it in plastic wrap.
