for a 30 x 10 cm mold
4 medium size eggs
120 g powdered sugar
10 g vanilla sugar
160 g soft butter
200 g flour
6 g baking powder
450 g candied fruits: 100 g raisins blond
100 g fruit mix
200 g cherries
50 g orange peel (or other candied fruit)
The day before, put the raisins to soak in a bowl with enough rum to almost cover them up.
Cover and store at room temperature.
The same day cut the fruit into pieces of ~1 cm.
Keep half of the cherries whole and cut the others only in 2.
Drain the raisins and keep the rum.
Preheat the oven to 180C (360F).
Mix the butter and sugar, then stir in the eggs one by one.
Then add the flour, the baking powder and a pinch of salt.
Mix until homogeneous.
Finally, gently stir the grapes and the previously floured fruits.
Put the mixture in a buttered and floured mold.
In the oven for ~45 to 60 minutes (check cooking with a sharp knife).
Brush the rum over the top of the cake and let cool.