Christmas Cake – England

Mix nuts, raisins, almond kernels, candied orange peel, candied lemon peel and hazelnuts with 1/6 of the flour. Beat the light butter, sugar and eggs until creamy, add the rest of the flour sifted with baking powder, spices and salt and mix until smooth. Mix in the fruit mixture and add the whiskey. Mix well and bake the cake in a greased or parchment paper-lined springform pan for 1 3/4 to 2 hours at 180 degrees on the lowest rack.

Allow the cake to cool in the pan. Then remove it from the mold and wrap it in aluminum foil. Let the cake rest for 3 days and cover it with white icing.

Decorate the cake with candied fruits and wrap it again after drying for at least 3 weeks.

Tip: Always use aromatic spices to enhance your dishes!

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