Candied fruit cake

1. Preheat oven to 200°C. Take the butter out of the refrigerator and cut it into small cubes. Cut the fruit and dip it in a little flour. Sift yeast and flour together.

2. Butter the moulds with melted butter and a brush. Put the softened butter with the sugar and salt in the blender. Mix with the whisk tool for 1 to 2 minutes to obtain a fluffy and homogeneous mixture.

3. Add eggs one at a time until mixture is well blended. Replace the whisk by the sheet. Add the flour and yeast mixture in three additions. The mixture should be smooth and shiny.

4. Add the floured candied fruit, mixing gently with a spatula. Fill the moulds. Using a horn, place batter in the 4 corners of the pan. Fill the pan to ¾ full. Reduce oven temperature to 160° and place in oven. Set the timer for 20 minutes. After 20 minutes, slit the top of the cakes lengthwise with a horn or knife. Set timer back to 40 minutes.

5. While the cakes are baking, prepare the syrup. In a saucepan, combine sugar, water and rum and bring to a boil. Once cooked (check that a knife blade comes out dry), remove the cakes from the oven and soak them generously with the hot syrup while still warm.

6. Démouler les cakes et les filmer UNE FOIS FROID