English fruitcake

Ingredients for 1 servings:

• 250 g raisins
• ¼ liter rum
• 200 g butter
• 100 g brown sugar
• 100 g honey, liquid
• ½ tsp salt
• 4 eggs
• 300 g flour
• 3 tsp baking powder
• 3 tsp gingerbread spice
• 2 bags of orange peel
• 2 packs of candied fruits (fruit mix)
• 100 g hazelnuts, chopped
• 200 g powdered sugar
• e.g. lemon juice
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest period approx. 31 days; Cooking/baking time approx. 50 minutes; Total time approx. 31 days 1 hour 20 minutes

Christmas Cake

Pour rum over the raisins and let it soak overnight. Cream together the butter, sugar, honey, and salt until fluffy. Gradually add the eggs, one at a time, and beat vigorously. Combine the flour, baking powder, gingerbread spice, and orange zest and stir in. Drain the raisins (reserving the rum) and fold them in with the fruit mix (set aside 2 tablespoons) and the hazelnuts. Pour into a greased 26cm springform pan and bake at 175°C (top/bottom heat) for 50-60 minutes. Let cool. Drizzle the reserved rum over the cake. Mix the powdered sugar with lemon juice and pour over the cake. Decorate with the reserved fruit mix. The cake tastes best when baked 4 weeks in advance! This recipe also works well as a glass cake.