Christmas Cake

Christmas Cake

This Christmas cake remains very juicy for several days and tastes the better the longer it lasts because the spices unfold better. Preheat baking oven to 160° C. Grease a box of 30 lightly and sprinkle with a little flour. Mix soft butter with sugar and vanilla sugar until creamy. Separate eggs. Stir in egg yolk, rum, coffee powder and gingerbread spice. Finely grind the sponge cake, mix with the grated almonds and stir in. Mix the fruit mix with the flour and mix into the dough. Beat the egg whites with a pinch of salt until stiff. Lift loosely under the dough. Pour the dough into the tin and smooth down. Bake Christmas cake on the middle rack for 90 minutes. Take it out of the oven, let it rest for 5 minutes and put it on a grate. Bring the jam to the boil briefly with water. Spread the cake on the hot Christmas cake and let it cool down. Mix powder sugar with juice and pour over the Christmas cake. Decorate your Christmas cake with halved cherries, whole almonds and apricots.

Servings: 16, Difficulty: 
Preparation time: 30 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
248 kcal
28 g
6 g
14 g

(C)opyright by Marions Kochbuch