400 g of black seedless grapes, cut in half
3 1/2 cups of golden grapes, cut in half
200 g of crystallized cherries
200 g of crystallized orange, diced
200 g of crystallized pineapple, chopped
1/2 cup of grape juice
2 1/2 cups of all-purpose flour, sifted
1 tablespoon of active dry yeast
2 tablespoons of ground cinnamon
1/2 teaspoon of salt
1/2 teaspoon of ground nutmeg
6 eggs
1 cup of unsalted butter or margarine, softened
1 cup of sugar
1/3 cup of black currant jelly
400 g of black seedless grapes, cut in half
3 1/2 cups of golden grapes, cut in half
200 g of crystallized cherries
200 g of crystallized orange, diced
200 g of crystallized pineapple, chopped
1/2 cup of grape juice
2 1/2 cups of all-purpose flour, sifted
1 tablespoon of active dry yeast
2 tablespoons of ground cinnamon
1/2 teaspoon of salt
1/2 teaspoon of ground nutmeg
6 eggs
1 cup of unsalted butter or margarine, softened
1 cup of sugar
1/3 cup of black currant jelly
Mix the grapes, cherries, orange, and pineapple in a large bowl
Pour the grape juice over the top and mix until everything is well coated
Let it rest overnight
Grease an ring-shaped mold with 25 cm diameter; line the bottom and sides with parchment paper, double-layered
(Suggestion: use the mold's bottom as a template and cut circles of parchment paper with a hole in the middle, just like the mold
Cut two strips of 12 cm wide, with sufficient length to wrap around the mold
Make cuts of 10 cm every 3 cm
Place the strips on the mold with the cut ends facing down
Grease the parchment paper
Sift together the flour, yeast, cinnamon, salt, and nutmeg onto a piece of waxed paper
