For 6 people
For 6 people
Preheat the oven to 210°C.
In a bowl, put the candied fruit and raisins with Cointreau, add cold water and let it soak.
In a bowl, whisk the melted butter with the sugar and vanilla sugar, then add the eggs one by one while continuing to beat.
Add the flour and yeast gradually until you get a smooth dough.
Drain the fruit and add it to the batter, mixing well. Butter a cake tin and pour the mixture into it.
Bake for 15 minutes at 210°C, then approximately 45 minutes at 150°C.
While baking, cover with aluminum foil to prevent the cake from burning.
Check the cooking with a knife and extend it if necessary for more tenderness.
Unmold the cake once cooled.
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