Butter for greasing
For the dough
1 tablet of biological yeast (15 g)
½ cup of warm water
2 tablespoons of sugar
½ teaspoon of salt
3 eggs
¼ cup of butter
2 cups of all-purpose flour
¼ cup of raisins
½ cup of candied fruit, chopped
For the glaze
1 ½ cup of sugar
1/2 cup of water
1 orange with peel cut into slices
1 lemon with peel cut into slices
1/4 cup of rum
For the topping
1 cup of rosewater jelly
1 tablespoon of lemon juice
Butter for greasing
For the dough
1 tablet of biological yeast (15 g)
½ cup of warm water
2 tablespoons of sugar
½ teaspoon of salt
3 eggs
¼ cup of butter
2 cups of all-purpose flour
¼ cup of raisins
½ cup of candied fruit, chopped
For the glaze
1 ½ cup of sugar
1/2 cup of water
1 orange with peel cut into slices
1 lemon with peel cut into slices
1/4 cup of rum
For the topping
1 cup of rosewater jelly
1 tablespoon of lemon juice
Grease a 23 cm (9 inch) round cake pan with butter, leaving a hole in the center
Prepare the dough: In a bowl, dissolve the yeast in warm water
Add sugar, salt, eggs, butter, and 1/2 cup of flour
Beat for about 2 minutes or until smooth
Add raisins and candied fruit mixed with the remaining flour
Beat slightly
Pour into the prepared pan, cover with greased parchment paper, and let rise in a warm place for about 1 hour and 30 minutes
Preheat oven to 200°C (400°F)
Remove parchment paper, and bake for about 30 minutes or until golden brown
Prepare the glaze: In a medium saucepan, combine sugar and water
Bring to a boil, stirring occasionally
Reduce heat and simmer for 10 minutes
Remove from heat, add orange and lemon slices, and let sit for 1 minute
Add rum, then remove fruit slices with a slotted spoon
Discard fruit
Let cake cool in pan for 1 minute
Remove and place on a serving plate
Use a skewer to poke holes in the cake, spacing them about 2 cm apart
Brush with half of the glaze still warm
Place back in the pan, poke again, and brush with the remaining glaze
Let cool for about 3 hours before serving
Serve with the topping: In a small saucepan, combine rosewater jelly and lemon juice
Heat over medium heat, stirring constantly, until melted
Use a spatula to spread over the cake.
