3 eggs
"3/4 cup all-purpose flour or bread flour"
"1 1/4 cups instant oatmeal"
"1 tablespoon active dry yeast"
"1/4 cup dark rum"
"1/2 cup chopped pecans or hazelnuts"
"1 cup chopped hazelnuts or pecans"
"1 cup dried cranberries, well-chopped"
"3/4 cup pitted dates, well-chopped"
6 tablespoons raisins without seeds
3 eggs
"3/4 cup all-purpose flour or bread flour"
"1 1/4 cups instant oatmeal"
"1 tablespoon active dry yeast"
"1/4 cup dark rum"
"1/2 cup chopped pecans or hazelnuts"
"1 cup chopped hazelnuts or pecans"
"1 cup dried cranberries, well-chopped"
"3/4 cup pitted dates, well-chopped"
6 tablespoons raisins without seeds
Beat the eggs with the flour until they foam
Add the oatmeal, yeast, and rum, and mix carefully
Add the nuts and dried fruits and mix carefully
Place in a 25.5 x 12 cm English-sized cake pan lined with parchment paper
Bake in a preheated moderate oven (180°C) for approximately 1 1/2 hours or until, inserting a toothpick, it comes out dry
If the top starts to brown too quickly, cover loosely with aluminum foil
Let cool in the pan
Remove and store for two days before serving
Wrapped in aluminum foil, the cake keeps well for a long time.
