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CANDIED FRUIT CAKE

Swell the raisins in the rum over a low heat without boiling, flambˇ. Dice the candied fruits, except the cherries. Grate the lemon rind, add to the raisins, leave to macerate. In a heated mixing bowl, beat the sugar and the butter into a paste, add the eggs one by one, mixing thorougly each time. Work until a smooth cream, add the macerated fruit, rind and rum, then the flour sifted with the dry yeast. The dough must be thick enough to fall to fall off the spatula in one lump. It is this consistency which will retain the fruit. Cover the fruit cake tin with wax paper, both sides buttered. Fill halfway up, top with the cherries, fill again up to 3/4 of the tin. Decorate with whole almonds. Bake in a preheated oven (350F) for 20 minutes. The cake will rise. Turn down the heat to 300F and bake for 1 1/2 hours, keeping an eye on the color. Check the baking with a knife which must come out clean. Turn out on a cake rack, do not remove the paper, allow to cool for 12 hours. This type of cake keeps for several months in a metal box, always with the paper.
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For a 10-inch long fruit cake pan:  
1/3 lb candied fruit assortment: cherries, melon, pears, apricots
1 3/4 oz raisins
1/2 glass rum
1 lemon
4 eggs
1/3 lb butter
1/3 lb sugar
1/2 lb flour
3 1/2 oz almonds, hulled
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25
mn
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130
mn
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Ile-de-France
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Desserts
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