'3/4 cup of chopped candied fruits (125 g)'
'2/3 cup of chopped candied cherries or 125 g of cherry jam, strained and chopped'
'1/2 cup of chopped dried black plums (135 g)'
'1/2 cup of chopped dark raisins (80 g)'
'1/2 cup of chopped nuts or pecans (60 g)'
'1 and 1/2 cups of all-purpose flour'
'1 cup of unsalted butter, at room temperature'
'3/4 cup of confectioner's sugar'
4 large eggs
'1 teaspoon active dry yeast'
'1/2 teaspoon salt'
'1/2 cup of Porto wine'
For the glaze
'1 cup of confectioner's sugar'
'1 tablespoon of milk'
'3/4 cup of chopped candied fruits (125 g)'
'2/3 cup of chopped candied cherries or 125 g of cherry jam, strained and chopped'
'1/2 cup of chopped dried black plums (135 g)'
'1/2 cup of chopped dark raisins (80 g)'
'1/2 cup of chopped nuts or pecans (60 g)'
'1 and 1/2 cups of all-purpose flour'
'1 cup of unsalted butter, at room temperature'
'3/4 cup of confectioner's sugar'
4 large eggs
'1 teaspoon active dry yeast'
'1/2 teaspoon salt'
'1/2 cup of Porto wine'
For the glaze
'1 cup of confectioner's sugar'
'1 tablespoon of milk'
Mix 3 tablespoons each of candied fruits, cherries, plums, and raisins in a small bowl
Set aside
Refrigerate for decoration
Preheat the oven to 150°C (low)
Grease and flour a 22 cm diameter cake pan with a hole in the center. Reserve
Mix the remaining candied fruits, plums, cherries, raisins, and nuts with 1/3 cup of all-purpose flour
Set aside
In a large bowl, beat the butter and confectioner's sugar until smooth
Add eggs, yeast, flour, and wine
Beat on low speed until well mixed, scraping down the sides of the bowl as needed
Increase speed and beat for 2 minutes more
Combine the fruit mixture with the batter and mix
Place in prepared pan and, if there are any air bubbles, tap gently to release
Bake for 45 minutes or until a toothpick inserted comes out clean
Remove from oven and let cool in pan for 30 minutes
Deshelf and let cool completely
Mix confectioner's sugar with milk to form a glaze
Decorate the cake with spoonfuls of this mixture, spreading it evenly over the top
Distribute into 12 portions
429 calories per serving
Note: This cake can be prepared one week in advance without the topping
Store wrapped in plastic film, in a dry and airy place
When ready to serve, make the topping and decorate.
