In which I bake my take on a German Christmas cake...
I normally try to experiment a bit with my recipes (unless I am making a family recipe). This one is based on a recipe in "Eating at Home German Style" but due to a lack of angelica in all the local supermarkets is spiced instead.
- 25g fresh yeast or 10g easy bake yeast
- 75g golden caster sugar
- 90ml warmed milk
- 30ml rum
- 2 tsp almond essence
- 3 tsp allspice
- Pinch of salt
- 400g plain flour (with spare for kneading/rolling)
- 1 beaten egg
- 125g unsalted butter
- 50g raisins
- 50g glace cherries, chopped
- 25g currants
- 50g glaced ginger
- 60g cut mixed peel
- 40g flaked almonds
- Icing sugar
- Marzipan (about half a block)
With Fresh Yeast
- Mix yeast with water.
- Dissolve 50g sugar & salt in milk.
- Add rum, almond essence and yeast liquid to milk mixture.
- Sift flour and spices into a bowl.
- Make a hollow in the centre of the flour.
- Add yeast mixture, egg, 75g softened butter cut small and the fruit and nuts.
- Go to the mixing soft dough step below.
With Easy Bake Yeast
- Sift flour and spice into a bowl.
- Add sugar.
- Add yeast & salt ensuring they are kept on opposite sides of the bowl.
- Add warmed milk and 30ml water.
- Add egg, 75g softened butter cut small and the fruit and nuts.
- Mix to soft dough.
- Knead for 10 minutes.
- Rise until doubled.
- Knead again.
- Roll out to 30x20cm oblong.
- Melt remaining butter and brush over dough.
- Roll out marzipan along the centre of the dough.
- Fold the long edges to overlap.
- Press together and taper ends.
- Place on greased baking sheet and brush with butter.
- Top with sugar.
- Leave to rise until doubled.
- Bake at 190°C (170°C for fan ovens) for 45 minutes.
- Dredge with icing sugar .
 The Good Housekeeping Institute & Central Marketing Organisation of German Agricultural Industries. 1976. Eating at Home German Style. Germany: National Magazine Company.