German Christmas Cake

Name: 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; 150 g icing sugar

12 ingredients

4 steps

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
150 g icing sugar

Directions

1

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.
2

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.
3

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.
4

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.