Dresden Christmas Cake

07/04/2013
Henrietta
fromHenrietta Novice
"For the holiday dinner table we`ve chosen only the best desserts - such as this one."
Preparation30 min.
Cooking75 min.
Тotal105 min.
Servings12 to 14 pieces
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Ingredients

  • flour - 3 cups (700 g)
  • butter - 1 1/5 cups (300 g)
  • milk - 1/2 cup (125 ml) warm
  • sugar - 3 tbsp
  • vanilla - 1
  • eggs - 1
  • orange peels - 3 1/3 tbsp (50 g)
  • lemon peels - 3 1/3 tbsp (50 g)
  • almonds - 4/5 cup (200 g)
  • raisins - 1 cup (250 g)
  • salt - 1/2 tsp
  • yeast - 2 2/3 tbsp (40 g) bread
  • rum - 1 tbsp
  • cinnamon
  • powdered sugar - 3 1/3 tbsp (50 g)

Preparation

Sift the flour into a bowl, make a well in it and put the egg, sugar, 1 cup (250 g) melted butter, warm milk, yeast, vanilla, cinnamon, 1 tablespoon grated lemon peel and salt inside.

Knead everything well and add 3 1/3 tbsp (50 g) of both candied orange and lemon peels, chopped nuts and raisins marinated in rum. Knead again.

You need to get a firm but elastic dough. If needed, add a little warm milk or flour. Cover the dough with a towel and let it rise for 2 hours in a warm place.

Form the dough into an ellipse on a floured surface, roll it out thickly and fold it in half, put it in a baking dish, brush it with water and let it rise a second time.

After rising, place the dough in the middle of the oven to bake for about 15 minutes at 392°F (200°C) and then for another hour at 356°F (180°C), until reddened well. If it starts to get red too quickly, cover with aluminum foil.

While still hot, coat the cake thoroughly with 3 1/3 tbsp (50 g) butter and sprinkle with powdered sugar.find similar recipes here

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