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Ingredients Butter 250g sugar 250g eggs 5 orange and lemon zest honey 1 tbsp self-rising flour 400g baking powder 1 tbsp drained fruit 250g raisins soaked in cognac and drained or dried fruit peach cane or any liqueur you like Procedure Blanch the soft butter with the sugar, add the vanilla essence and the zest add the eggs one at a time. Add the honey Add the previously sifted flour and mix together. Soak the raisins in the cognac and drain, add the drained fruit, cherries and chop the dried fruit. Add to the dough, adding cognac if the dough requires it. Place in greased moulds, bake at 170°C until 92ºC or until you prick the toothpick and it comes out dry. For the glaze you can cover with powdered sugar or make a glaze with 150 ml of powdered sugar and a little lemon or orange juice. Finish with drained fruit, cherries and powdered sugar. The fruit should be floured before being added to the dough.