Christmas Plum Cake

Ingredients for Christmas Plum Cake

Instructions for Christmas Plum Cake

To prepare the Christmas Plum Cake recipe, please follow these instructions:

Cut all the fruits into small pieces. Pour ½ l of whiskey over or Amoretto or Rome.

Place them in a refrigerator for 3-5 days.

When baking the cake, pour it into a sieve and seal the waist for later use.

Chop vanilla bars in a food process with sugar to vanilla sugar.

Bring butter in the food processor and blend with. Pour it all in a large bowl and add whiskey liquid from the fruits and mix well. Add the 8 eggs, one at a time and whip well together.

Add to the chopped chocolate and nuts flakes. Bring something to the flour and stir it around. Save the rest of the flour.

Now pour the fruit stock into the dough and stir well, add the rest of the flour gradually. Let the dough stand and pull for approx. ½ hour before pouring into molds and baking.

Grease the mold well and put the dough behind the cake for approx. 1 ¼ hour - 2 hours at 180 degrees. Time depends on how high the shape is, a low shape baker faster than a tall.

But the cake is done when there is no hanging dough on a knitting stick stuck in the cake. Or when a meat thermometer is stuck in the cake and shows 95 degrees.

Take the cake out of the mold and dot holes with a knitting needle and pour a little whiskey in.

It can be avoided if you do not want the cake so strong.

The cake should preferably be made approx. 1 month before Christmas, and then stored in a box in the refrigerator, it is better to stand. It is particularly suitable for freezing.