Spanish fruit biscuit

Ingredients for 1 servings:

• 100 g mixed candied fruits, diced
• 100 g raisins
• 4 cl rum
• 250 g butter
• 250 g sugar
• 4 eggs
• 350 g flour
• 1 tsp baking powder

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

a loaf cake that stays fresh for a really long time

About 2 hours before baking, soak the candied fruit and raisins in the rum and let it sit. Preheat the oven to 180°C (350°F). Cream the butter and sugar until fluffy. Separate the 4 eggs, beat the egg whites until stiff, store in the refrigerator, and gradually add the egg yolks to the butter and sugar mixture, stirring in. Now add the “drunk” fruit and stir well. Mix the flour with the baking powder and gradually fold into the mixture, alternating with the stiffly beaten egg whites. Grease a loaf pan well, then flour it, and pour in the batter. Bake at 180°C (350°F) for about 75 minutes. CAUTION: Check the cake every 45 minutes to ensure it doesn’t turn black on the surface and cover with aluminum foil! The cake freezes very well, or wrapped in aluminum foil, it will keep fresh outdoors for several days.