Cooks in: 6h 15mins
+ 5h 45mins
Levels: Easy
Serves: 8
List of Ingredients
- Dried fruit, cut into cubes (papaya, pineapple, mango, dates)
- 2 C. of flour
- 3/4 STICK of butter
- 1/2 C. of sugar
- 1/4 C. of milk
- Fresh brewer's yeast
- 2 PCS. of eggs
- Rum
- Salt
Method
1
Melt the brewer’s years in the room temperature milk, then combine with 1/3 cup of flour. Let this mixture double in size: this will take about 2 hours. Combine the mixture with the eggs, sugar, 2 tablespoons of rum, the remaining flour, and a pinch of salt. Finally, add in the softened butter cut into pieces. Let it rest at room temperature for 1 hour, covered with a damp cloth.|Butter and flour a bundt pan (9-inch outer diameter, 3-inch height, 4-inch inner diameter). Thoroughly knead the dried fruit into the dough; form a large rope with the dough (16 inches long, 2 1/2 inches wide) and place it in the bundt pan. Cover with a damp cloth and let it rise for at least 1 hour and 30 minutes, until it doubles in size. Bake at 350°F for 10 minutes, then reduce the temperature to 320°F and continue baking for another 40 minutes. Remove from the oven, let it cool, then remove from the pan and serve in slices.|