Advent spice cake

Ingredients for 1 servings:

• 200 g margarine, half-fat margarine
• 200 g sugar
• 3 eggs
• 1 packet of vanilla sugar
• 1 handful of raisins
• 1 pack of candied lemon peel
• 1 handful of almonds
• 1 handful of nuts
• 1 ½ tsp gingerbread spice
• 1 pinch of nutmeg
• 1 pinch of ground clove(s)
• 1 tsp cinnamon
• 2 tbsp cocoa powder
• 100 ml milk
• 400 g flour
• 1 packet of baking powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cake for the baking pan or preserving jar

All ingredients are thoroughly kneaded with the dough hook on a mixer, resulting in a very firm dough that won’t expand much even in the round Bundt cake pan. The ingredients are baked in the cake pan at 180°C (fan oven) for 1 hour. Then, just like Stollen, the cake needs to be wrapped in cling film and left to rest for at least 2 weeks—it’s a heavy cake, after all. Before serving, it can be decorated with lemon or chocolate icing. The dough is also perfect for preserving cakes (i.e., preserving cakes in jars). The 440 ml jars should be filled 2/3 full, baked uncovered at 160°C for about 40-45 minutes (tested by a toothpick), and then tightly screwed on.