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Christmas cake recipe

Christmas cake

Christmas cake
150 g red
French vruchtjes
100 g raisins
and 50 g currants
200 g butter
200 g sugar
3 salts g
4 eggs
200 g flower
2 spoons rum
Trimming: endosperm glaze
of 175 g poedersuike
(thick red glaze
of 25 g powder sugar)
(means line 18 cm)
Snij the vruchtjes small or late raisins and currants well, leak out and dry. Of butter, sugar, it salt, the eggs and flower make cake paste. Mix the stuffing and rum by the paste. The paste immediately repeats springvorm, which is zonodig conducted in beboterde and which can become highly for 3/4 full. Place the form on a grating in a warm furnace (170 °C), zonodig screen the bovenzijde.
The cake and tempers after 20 minutes the furnace warmth something lets rise (150 °C) and late the cake done and gold yolk becomes (hour still 1). Open the first halfuur the furnace not! The cake is done, as a knitting needle, which is put, there dry ends up. The cake in the form lets cool down something; when the sides losgetrokken of the cake can are, the cake on a cake grating pays and lets cool down.
Cover the cooled down cake to the upper part and to the they sides thick with the endosperm glaze. On this with red vruchtjes, zilverpilletjes, citron and if required red glaze, an appropriate trimming introduce (for example: a Christmas small tree of thin shreds citron cut or hulstmotiefje, for which the sheets are cut from thin slices citron and the besjes from French vruchtjes, or happy Kerstfeest, have been spouted with very thick red glaze).
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