° Dried fruits (raisins, apricots, pineapple, cranberries, prunes, cherries, etc.): 725g (in small pieces)
° Flour: 205g
° Brown sugar: 195g
° Slivered almonds: 50g
° Butter (or vegetable margarine): 195g
° eggs: 4
° Rum: 5cl + 2 tablespoons
° Orange juice: 8cl
° Lemon: 3 tablespoons
° Cinnamon: 1.5 tablespoon
° Anise coffee: 1 C
° Nutmeg: 1
° Ginger: 2 pinches
° Mixed cloves: 1
° Salt: 1 pinch
° Candied cherries: some
° Whole almonds: 5-6
To start, cook together the butter, sugar, 5cl of rum, orange juice, lemon juice and dried fruits in a casserole dish over medium heat.
Be sure to simmer for about 5 minutes, at the first boil, stirring regularly.
Then you can transfer to a bowl and let cool for about 30 minutes.
Set the oven temperature to 140 ° C then line a 20 cm diameter mold with baking paper.
Pour flour, spices, flaked almonds & salt on cooled fruit also blend well.
Choose a bowl, add the eggs and fold them into the dough.
You will want to mix well, then pour into the mold.
Once cooked, garnish with whole almonds and candied cherries. The cooking time is 2 hours.
Don’t forget to prick the cake with a skewer out of the oven, then pour the 2 tbsp. of remaining rum.
It takes at least 1h30 before unmolding on a serving dish.