Other fruits can be used, but always dry. If they release water from vegetation, the mixture will not set well.
- 250 gr. butter
- 250 gr. sugar
- 4 eggs
- 250 gr. flour
- 150 gr. raisins
- 250 gr. candied fruits
- 3 envelopes of baking powder
- 2 glasses of rum
- 1 cup white vermouth
- Pour the rum into a bowl and add the raisins for a while to soak and soften.
- Cut the candied fruit into small pieces and reserve together with the raisins.
- In a pre-heated container, mix the butter and sugar until creamy.
- When the mixture is homogeneous and creamy, go adding the eggs, one by one, while you don’t stop beating them.
- Separately, mix the flour with the yeast and sift over the previous mixture.
- Beat the mixture vigorously to ensure that there are no lumps of flour.
- On the other hand, drain the raisins and Coat them with a little flour together with the pieces of candied fruit. Later, they are added with the rest of the mixture together with the vermouth and milk.
- Stir the dough well so that the raisins are well distributed and all the ingredients are well combined.
- Prepare a mold by smearing it with butter and lining it with baking paper also smeared with butter.
- Pour the dough inside and bake for about an hour at 180º.
- If you notice that the pasta is toasted excessively on top, cover it with waxed paper.
- It is important to wait until it is very cold before removing it from the mold as it would break easily.