225 g of butter at room temperature plus a little more to grease the mold
240 g of baking flour with added fresh yeast
225 g of sugar
4 large eggs
1 teaspoon of vanilla essence
120 g of various candied fruits.
1 Pre-heat the oven at 356ºF. Grease the cake mold (22 cm) and spread the flour. In a bowl or with a blender beat the butter (room temperature) with the sugar until it turns whitish.
2 Add the eggs to the blender one by one, adding the next one when the previous one has been completely mixed. Then, add the essence of vanilla and flour with the fresh yeast incorporated.
3 Add two teaspoons of flour on a plate and coat the candied fruits until they are white. (This prevents the fruit from going down in the mass of the cake). Add the candied fruit carefully to the dough, and pour the dough into the mold, distributing it well so that the surface is even.
4 Bake the cake for 50 minutes or until you introduce a knife and see that the blade comes back clean.
Leave it about ten minutes inside the mold and then take it out so that it finishes cooling. There is nothing better than tasting a piece of candied fruit cake with a hot cup of chocolate.