1 1/2 cup of red wine
3/4 cup of black currant without seeds (135g)
3/4 cup of dark raisins (120g)
1/2 cup of crystallized citron cut into small pieces (100g)
1 1/2 cups of sugar
1 cup of butter or margarine at room temperature (240g)
3 cups of all-purpose flour
1 1/2 teaspoons of active dry yeast
1 1/2 teaspoons of baking soda
1 teaspoon of vanilla
1/2 teaspoon of cinnamon
3 eggs
1 teaspoon of grated lemon zest
To decorate:
50g of mixed candied fruit, chopped
1 tablespoon of Karo
For the lemon glaze:
1 1/2 cups of confectioner's sugar
5 tablespoons of hot water
2 tablespoons of lemon juice
1/2 teaspoon of grated lemon zest
1 1/2 cup of red wine
3/4 cup of black currant without seeds (135g)
3/4 cup of dark raisins (120g)
1/2 cup of crystallized citron cut into small pieces (100g)
1 1/2 cups of sugar
1 cup of butter or margarine at room temperature (240g)
3 cups of all-purpose flour
1 1/2 teaspoons of active dry yeast
1 1/2 teaspoons of baking soda
1 teaspoon of vanilla
1/2 teaspoon of cinnamon
3 eggs
1 teaspoon of grated lemon zest
To decorate:
50g of mixed candied fruit, chopped
1 tablespoon of Karo
For the lemon glaze:
1 1/2 cups of confectioner's sugar
5 tablespoons of hot water
2 tablespoons of lemon juice
1/2 teaspoon of grated lemon zest
In a pot, combine the wine, black currants, raisins, and citron
Let it boil and then remove from heat
Let it rest for 30 minutes to soften the fruits
Blend the fruit mixture in a blender until smooth
Preheat the oven to medium temperature (150°C)
Grease a 25cm diameter ring mold
In a bowl, cream together the sugar and butter or margarine at high speed until light and fluffy
Reduce the speed and add the flour, yeast, baking soda, vanilla, cinnamon, eggs, and fruit puree
Mix well
Increase the speed of the mixer and mix for 1 minute
Add the lemon zest and mix well
Pour the batter into the prepared mold and bake for 1 hour or until a toothpick inserted comes out clean
Let it cool for 10 minutes before removing from the mold
Prepare the lemon glaze: mixing all the ingredients
Place it over the still-warm cake
In a bowl, mix together the candied fruit and Karo
Place it on top of the cake to decorate
Let it cool completely before serving.
