Christmas Cake

 

It's Christmas time.  Let's make a Christmas cake.  This cake should be made in November.

Ingredients:

•  250g of peeled peanuts
•  Raisins / Sultans (raisins / Sultans) 150g
•  175g of cashews cut into small pieces
•  100g of finely chopped puff pastry
•  75g of finely chopped ginger paste
•  250g of chopped dried cherries
•  Grated or crushed orange zest
•  Orange Juice
•  Grated or crushed lemon zest
•  Lemon Juice
•  Brandy 150g
•  250g of butter
•  200g of brown sugar
•  175g of bread flour
•  100g of Almond Flour
•  Baking Powder 1 tbsp
•  About 1 tbsp of cinnamon powder
•  About 1 teaspoon of nutmeg powder
•  About 5 teaspoons of clove powder
•  Cardamom cardamom powder about 5 tbsp
•  A little bit of pepper powder
•  About 5 teaspoons of coriander powder
•  100g of sliced ​​almond flakes
•  Large eggs4
•  Vanilla Essence 1 tbsp

How to make:

 First put the dates, raisins / raisins, cashews, lentils, ginger dosa, dried cherries, orange peel, lemon peel, orange juice, lemon juice, brandy, butter and brown sugar in a suitable bowl and stir well over medium heat. Heat.

 When the mixture boils, reduce the heat and cook for another 5 minutes.

 Now transfer the mixture to another bowl and let it dry for 2-3 hours.

 Meanwhile, take a cake tin about 20cm deep and place two baking sheets of baking paper about the thickness inside it. (Sprinkle with some butter if desired.)

 Then break 4 eggs and put them in a bowl, stir a little and add vanilla essence to it.

 Add baking powder to the bread flour, sift through a sieve two or three times and transfer to another bowl.

 Then add almond flour, sliced ​​almonds, cinnamon powder, nutmeg powder, cloves powder, cardamom cardamom powder, a little pepper powder and coriander powder and mix well.

 Now add the beaten eggs to the pre-made fruit mixture and mix well.

 Then add the flour mixture to it and stir with a spoon so that it does not freeze.

 Then spread the cake mixture on the prepared can of paper and flatten the top of the mixture with a spoon.

 Then wrap a large piece of parchment paper around the cake and tie it so that it does not come loose. (Although the cake is wrapped around the can, I do not like to buy newspaper.)

 Then bake in a preheated oven at 140 C / 284 F for 1 ¾ - 2.

 Bake and take out of the oven.

 Then keep in the cake tin until the cake is well browned.

 Once the cake is completely browned, take the cake out of the cake tin, remove the baking paper and wrap it in a cling film.

 Then once a week soak the cake in 2 teaspoons of brandy as before, wrap it well in a polythene bag and keep it at room temperature until normal and icing it as you like before eating. (Or sprinkle some icing sugar on top.)

 important:

 Here you can add 1kg of dried fruits of your choice to the fruit mix. (Currants, Dried Cranberries, Dried Plums - Prunes, Figs, Figs, Walnuts, Tutti Frutti - 1 kg of the mixture.)

 Instead of brandy you can use things like rum-rum, whiskey-whiskey, sherry, wine-wine.

 Be sure to place it on a deep baking sheet and bake.

 Since this is a Christmas cake, make it at least 2 weeks before Christmas, soak it in brandy and cover it well with cling film.

 A few days before icing, soak for the last time in brandy or a liqueur of your choice. (The top of the cake should be slightly dry when icing.)

 This can be stored at normal room temperature without refrigeration for about a month.