Ingredients : 

+For 6 persons

°125 g margarine (or soft butter)

°125 g caster sugar

°3 eggs

°160 g of flour

°1/3 sachet of baking powder (Alsatian)

°1/2 tsp salt

°200 g mixed candied fruit, diced

°2 tbsp pear brandy 2000)

°3 tbsp sugar for the syrup

Preheat your oven (190°C - Th 6 - 375°F).

If your candied fruits are in large pieces, cut them into cubes and flour them so that they do not all amalgamate together.

In a bowl whisk the margarine (or butter) with sugar and add the eggs one by one, mixing well.

Incorporate the flour, the yeast and the brandy (or other alcohol), the salt, the floured candied fruits.

Pour this mixture into a cake tin lined with parchment paper.

Bake, after 10 minutes lower the temperature to 180°C - Th 6 - 350°F and cook for 35 minutes.

Leave to cool when removed from the oven.

During the cooling time prepare your syrup:

add 2/3 tbsp of caster sugar to a little water in which you have poured a little pear brandy (or other), bring to the boil in a saucepan.

Pour over the cake once completely cooled, enjoy the cake at least 3 hours later.

Enjoy !

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