Candied fruit cake recipe
- For 4 people
- Preparation: 1h05
- Cooking: 45 minutes
Ingredients
- 220 g flour
- 50 g candied cherries (candied red cherries,) from La Maison du Fruit Confit
- 50 g candied tricolor melon cubes from La Maison du Fruit Confit
- 50 g candied orange cubes from La Maison du Fruit Confit
- 125 g sugar
- 125 g butter
- 1/2 sachet baking powder
- 3 eggs
- 5 cl rum
Preparation :
- Dip the candied fruit in the rum and leave to macerate for 30min.
- Preheat oven to 180° C
- Separate the egg whites from the yolks and mix the yolks with the sugar. Beat the egg whites until stiff with a pinch of salt.
- Melt the butter.
- Pour the sifted flour over the egg yolks.
- Add yeast, melted butter and egg whites. Mix gently.
- Drain candied fruit and sprinkle with flour. Add to the batter without over-mixing.
- Butter and flour a cake tin.
- Pour in the batter and bake for 45min. Allow to cool before unmolding.