How to make it

  • In a large bowl, combine 3 / 4 cup flour, sugar, undissolved yeast, and salt. Heat milk and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 / 2 cup flour. Beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover; let rest 10 minutes.
  • Stir batter down; stir in candied fruits and raisins. Turn into well greased and floured 10-cup Bundt pan. Cover; let rise in warm, draft-free place until doubled in size, about 1-1 / 2 hours.
  • Bake at 350oF for 30 to 35 minutes or until done. Before removing from pan, immediately prick surface with fork. Pour Rum Syrup over cake. Let stand 10 minutes to allow syrup to be absorbed. Remove from pan; cool on wire rack. Sift powdered sugar over top.
  • Rum Syrup: In a saucepan, combine sugar, water and rum extract. Bring to a boil, stirring constantly.
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Reviews & Comments 5

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  • carmenperez 5 years ago
    Hi
    To die for
    cant wait to try ty much
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    " It was excellent "
    annieamie ate it and said...
    Great recipe! Thank you for posting it!
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  • borinda 6 years ago
    This looks yummy. Would tossing the fruits in some flour be a good help to keep them from sinking in this recipe?
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  • michellem 6 years ago
    Your picture of this cake is beautiful! Thank you for this recipe.
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  • pointsevenout 6 years ago
    If dough looks too soupy to let the fruits and raisins suspend well, add a little more flour. Make sure to well grease and flour the pan or the cake WILL stick.
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