Fruit Cake (King Cake)

Mix the crystallized fruits with the nuts, raisins, apricots, and Port wine

Dissolve the baking powder in 3/4 cup of warm water

Combine 1 cup of flour and mix well

Cover with a cloth and let it rest for 15 minutes, inside an oven preheated to 100°C for 5 minutes

Beat the butter with sugar, lemon zest, and orange zest until smooth

Add the eggs one at a time, beating continuously

Combine the baking powder mixture

Mix well

Gradually add the remaining flour and salt

Knead until a soft and elastic dough forms

Add the fruits and knead until they are evenly distributed

Shape into a ball and dust with flour

Cover and let it rest for 1 hour, in an oven preheated to 200°C, or until the dough doubles in volume

Shape into a roll and place the dough in a ring-shaped mold greased with butter, with a diameter of 27 cm

Press the edges

Let it rest for another 1 hour

Decorate with candied fruits and nuts, and glaze the dough with an egg yolk dissolved in 1 tablespoon of water

Bake in a hot oven (200°C) preheated for about 45 minutes, or until a toothpick inserted into the center comes out clean

Let it cool slightly and remove from mold

Mix the damson jelly with 2 tablespoons of water

Heat the mixture over low heat until dissolved

Glaze the cake while still warm

Serve at 20% intervals

Total calories: 6,666.