I love the cake English with candied fruit, but I don’t cook often, so when I do it is the house party, youhou !!!
Here is a version with a lot of candied fruit and raisins, and the “vergeoise” sugar to give it a more pronounced taste, but if you don’t have one, replace it simply with brown sugar, white sugar or honey (this is a simple life anyway !).
As far as I know you are girls (and boys !) pressed (or a little flemmardes on the edges), there is no need to even soak the raisins in the rum, one integrates the two separately, it is not beautiful life ?!!! And in addition, fruits do not fall to the bottom, you will be proud of you (should be good value from time to time, because yes, I confess, me too I miss things sometimes !!!).
Cake English fruit and candied
- 200 g of flour
- 125 g of butter
- 80 g de vergeoise
- 3 eggs
- 100 g of raisins
- 100 g of candied cherries
- 100 g of candied fruits mixed (angelica, orange, melon, pear…)
- 1 tbsp of amber rum
- 1 sachet of chemical yeast
- 1 c. c. of baking soda
Preheat the oven to 180°.
Cut the butter into small pieces and let it warm up a bit so that it becomes soft.
Mix together the butter and the vergeoise, it is necessary that the mixture becomes creamy.
Then add the eggs one at a time, mixing well between each. If your mixture is not smooth, it is not serious!!!
Then add the flour, baking powder and bicarbonate of soda in one shot and mix without working the dough too. Beware, I’m going to do my interesting : for those who don’t already know, it should not be too much work for a cake batter as this develops the gluten in the wheat flour and you will have a cake all dry ! Not cool !!!
Then add the rum and the fruit (cut if needed) and mix.
Put it in a buttered cake mold-flour if needed and bake for 20 min. After 20 minutes lower the oven temperature to 120° and cook for 40 min.
Good taste !