Scottish Christmas cake

Ingredients for 1 servings:

• 300 g flour
• 250 g brown sugar
• 250 g butter
• 4 eggs
• 250 g fig(s), dried
• 250 g date(s), dried
• 250 g raisins
• 120 g cocktail cherries, mixed red and green
• 100 g jam (orange)
• 60 g almond(s), grated
• 50 g powdered sugar
• some beet syrup
• 2 vanilla pods, the pulp
• 1 tsp gingerbread spice
• 1 tsp salt
• 2 bottles of whisky (Johnnie Walker or similar)

Instructions

Working time approx. 1 hour; Rest period approx. 28 days; Cooking/baking time approx. 4 hours; Total time approx. 28 days 5 hours

Warning: Not suitable for children!

The day before, chop the figs, dates, and cocktail cherries and cover them with the raisins and almonds, then let them soak overnight with Johnnie Walker. The next day, cream the sugar and butter until fluffy. Beat the egg whites and egg yolks separately. Then combine them again and mix with the sugar beet syrup and vanilla seeds, and finally, gradually mix in the fluffy butter. Dust the pickled fruit with a little flour and sift the rest of the flour into the mixture. Then stir in 1 teaspoon of gingerbread spice and 1 teaspoon of salt along with the fruit. Pour the mixture into a well-greased springform pan (large Christmas pans are a real eye-catcher). Bake in a preheated oven at 150°C on the middle shelf for about 1 1/2 hours. Then reduce the heat to 125°C and bake for another 2 1/2 hours. Once the cake comes out of the oven, be sure to let it cool for a day! Where’s the rest of the Johnnie Walker? Now you start soaking the cake, which takes a bit longer. The cake will stand for about 2-4 weeks, and every week you poke small holes in it with a toothpick, into which you pour the whiskey. My personal advice: 2 weeks is enough. However, the amount of whiskey the cake can tolerate should be left to the personal taste of the cake keeper. Two days before cutting, you can decorate the cake, for example, with icing or thin marzipan sheets.