Walnut and Raisin Cake

In a large bowl, combine the walnuts, raisins, and chopped cherries

Douse with 1/2 cup of honey and mix well

Let it rest for several hours or overnight to allow the fruits to absorb the liquid

Preheat the oven

Grease and flour a round cake pan (about 27 cm in diameter and 10 cm high) with a hole in the center

Mix the flour, yeast, and nutmeg, and set aside

In a large bowl, beat the butter, granulated sugar, and vanilla extract at medium speed until smooth

Add the eggs one by one, beating well after each addition

Important: If the eggs were stored in the refrigerator, let them come to room temperature before adding them to the mixture

Beat the mixture for 4 minutes, scraping down the sides of the bowl occasionally

Pump the dough into a ball shape using a spatula until it thickens and becomes almost white

Gradually add the flour mixture, beating at low speed to fully incorporate and uniformize the mixture

Pour the dough over the fruits and mix well with a wooden spoon

Place the cake in the prepared pan and smooth out the top with a spatula

Bake in the middle of the oven for approximately 1 hour and 20 minutes

Insert a toothpick near the center of the cake, and if it comes out clean, the cake is done

Remove from the oven and let cool for about 20 minutes

Solve the edges of the cake with a knife or spatula

Dismount the cake and let it cool completely

In a small bowl, place a fine cloth and pour in 1/2 cup of honey

Cut a large piece of aluminum foil and spread the dampened cloth on top

Place the cake in the center, with its larger base resting on the cloth

Wrap the cake first in the cloth and then in the aluminum foil

Dampen the edges well and refrigerate for several days to allow the honey flavor to penetrate the cake

Due to its consistency, this cake can be stored in the refrigerator for more than 10 days

To serve, let it come to room temperature and cut into thin slices with a knife.