A gourmet candied fruit cake, ideal for dessert or afternoon tea. Once cooked, it can even be frozen and be kept for a special occasion!
Step 1. Switch on the oven, thermostat 6 or 7 (180 ° C to 210 ° C). Wash and dry the grapes. In a bowl, macerate the grapes with the rum and candied fruits.
Step 2. In a large bowl, mix sugar and softened but non melted butter with an electric mixer, to obtain a smooth cream.
Step 3. Incorporate the 3 whole eggs one by one. Mix the dough between each egg. Do not worry if the mixture granulates. Then add the flour, baking powder and salt sifted together through a fine colander placed on the terrine.
Step 4. Mix briefly with a wooden spoon (do not mix too hard). Then add the fruits and maceration rum at the end, without mixing the dough too much to keep it firm.
Step 5. Line the inside of a 25 cm long cake pan with parchment paper or aluminum foil. Pour the batter into it.
Step 6. Put in the hot oven. After 25 to 30 minutes, the cake starts to rise. Slit it lengthwise and reduce the oven heat to thermostat 3 or 4 (90 ° C to 120 ° C). Cook it for an additional 1 hour. As soon as the top looks golden enough, cover with aluminum foil.
Step 7. Remove from the oven, unmold the cake without removing the baking paper. Wait at least 24 hours before eating.