Rum Cake

Butter a decorated mold, with a hole in the middle of 23 cm diameter (with capacity for 3 liters). Reserve

In a bowl, mix yeast with warm water

Add sugar, salt, eggs, butter, and 1 1/2 cups of flour

Beat with an electric mixer for about 2 minutes, until smooth dough forms

Add raisins and candied fruit, mixed with the remaining flour

Beat quickly to combine

Place the dough in the prepared mold and cover with greased plastic wrap, paper

Let it rise in a protected area for about 1 1/2 hours, or until doubled in size

Remove the plastic wrap and bake in a hot oven (200°C)

Bake for 30 minutes, or until golden brown

While this is baking, prepare the syrup: in a medium saucepan, combine sugar and water

Heat and stir until sugar dissolves

Let it simmer for 10 minutes

Reduce heat and add orange and lemon slices

Simmer for 1 minute

Remove from heat and add rum

Strain out fruit slices

Remove the cake from oven and let it cool for 1 minute

Use a knife to loosen the edges of the mold, then invert onto a plate

Make holes in the cake with a long skewer, spaced about 2 cm apart

Drizzle with half of the warm syrup

Place back in mold, make more holes and drizzle with remaining syrup

Let it cool completely for about 3 hours

Invert onto serving plate and prepare topping: in a small saucepan, combine jelly and lemon juice

Heat, stirring constantly until melted

Spread over cake using a spatula

Serve warm.