1 honey cake (recipe below)
4 cups of crystallized fruits (600g)
1/2 cup of crystallized cherries (100g)
1 1/2 cups of raisins without seeds (250g)
1 cup of cut apricots (250g)
4 1/2 cups of broken nuts (1 kg with shells)
1/2 cup of rum
1 honey cake (recipe below)
4 cups of crystallized fruits (600g)
1/2 cup of crystallized cherries (100g)
1 1/2 cups of raisins without seeds (250g)
1 cup of cut apricots (250g)
4 1/2 cups of broken nuts (1 kg with shells)
1/2 cup of rum
Make the honey cake
Chill
Cut into 1 cm pieces
Cut all fruits into small pieces, mix in 1/2 cup of rum and reserve in the refrigerator
Double-recipe each of the glazes below, let freeze mixed
When firm, mix with the fruits
Arrange in a greased mold: a layer of fruits with glaze, then insert small pieces of cake
New layer of fruits and cake
Continue this way until all is used up with small pieces of cake
Press firmly with hands until well-set
Cover with aluminum foil or waterproof paper and refrigerate for at least 24 hours
Unmold, passing the mold slightly over a gas flame
Garnish with cherries and crystallized orange peel forming leaves.
