English Christmas cake

Ingredients for 1 servings:

• 200 g butter
• 200 g sugar
• 1 packet of vanilla sugar
• 4 eggs
• 300 g flour
• 1 packet of baking powder
• 1 pinch of salt
• 2 tbsp rum
• 40 g candied orange peel
• 40 g candied lemon
• 40 g cherry(s) (topping cherries)
• 20 g ginger, pickled
• ½ tsp clove powder
• 150 g raisins
• 50 g almond(s), chopped
• Butter for the mold
• Powdered sugar for sprinkling

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

– too good for guests –

Cream the room-temperature butter in a bowl until fluffy. Slowly add the sugar and vanilla sugar, then gradually add the eggs. Continue stirring until the sugar has dissolved. Combine the flour with the baking powder and salt, sift over the mixture, and mix thoroughly. Finely dice the candied orange peel, candied lemon peel, cherries, and pickled ginger and add them to the batter along with the rum and clove powder. (Note: I only cut the cherries once, not finely chopped them.) Stir in the raisins and almonds and mix everything thoroughly. Grease a loaf pan, pour in the batter, and smooth the surface. Bake in a preheated oven at 170°C for 60 minutes. Dust the cake with powdered sugar while it’s still warm. Very important: Give the cake enough time to set. After it has cooled, I wrap it in aluminum foil and let it set in the refrigerator for 5-7 days.