German Christmas Cake
Ingredients
- 500 g plain flour ⓘ
- 75 g caster sugar ⓘ
- 1/2 tsp ground cinnamon ⓘ
- 1 tsp vanilla extract ⓘ
- 350 g butter, softened ⓘ
- 125 ml semi-skimmed milk ⓘ
- 14 g dried active yeast ⓘ
- 100 g chopped almonds ⓘ
- 100 g raisins ⓘ
- 100 g each candied orange and lemon peel, finely chopped in a food processor ⓘ
- 1 None lemon, grated zest ⓘ
Instructions
- In a bowl, mix the flour, sugar, cinnamon, vanilla extract and 1/2 lb butter. Heat the milk until lukewarm, sprinkle in the yeast and stir until dissolved, about 5 minutes. Add to the flour mixture and knead with the dough hook of a mixer until smooth, about 6-8 minutes. Cover and allow to rest in a warm place for 50 mins.
- Line a baking sheet with parchment paper. In a bowl, mix the almonds, raisins, candied peel and lemon zest. Using well-floured hands, knead into the dough. Shape into a long roll, place on the baking sheet, cover and allow to rest for 30 mins.
- Preheat the oven to 400°F. Bake for 30 mins. Turn down the oven to 330°F and bake for 30 mins, or until a toothpick comes out clean.
- In a saucepan, melt 1/3 lb butter. Brush one-third over the hot cake and dust with 1/2 cup powdered sugar. Repeat twice, until the butter and sugar are used up.
Nutrition & Diet Analysis (per serving)
993
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).