In the mixer bowl with the paddle attachment start mixing gently the sugar with the whole eggs and egg yolks until smooth texture. Add the tempered pomade butter following by the flour previously sifted with the baking powder. Add the tempered milk and finish by adding the fruits previously covered with very little flour.
Mold into the individual buttered Christmas cake molds and bake at 170ºC around 30 minutes. Just after the oven, pour some rhum on the top and unmold after few minutes.