Half cup of milk
One-quarter cup of sugar
A pinch of salt
Half cup of butter or margarine
50g of yeast for bread
One-quarter cup of warm water
Three well-beaten eggs
Three cups of all-purpose flour sifted
One-half teaspoon of ground cardamom
One-half cup of seedless raisins
One tablespoon of grated orange zest
120g of crystallized orange peel, finely chopped
One-quarter cup of shelled almonds
Baker's sugar
Candied cherries
Half cup of milk
One-quarter cup of sugar
A pinch of salt
Half cup of butter or margarine
50g of yeast for bread
One-quarter cup of warm water
Three well-beaten eggs
Three cups of all-purpose flour sifted
One-half teaspoon of ground cardamom
One-half cup of seedless raisins
One tablespoon of grated orange zest
120g of crystallized orange peel, finely chopped
One-quarter cup of shelled almonds
Baker's sugar
Candied cherries
Heat the milk with the salt and butter or margarine; let it cool until warm
Melt the yeast in warm water in a large bowl
Mix well until dissolved
Add the lukewarm milk mixture and the beaten eggs
Add 1 1/2 cups of all-purpose flour and ground cardamom; mix well
Add the remaining flour, raisins, orange zest, and crystallized orange peel
The dough will be soft
Cover with a clean towel; let it rise for 30 minutes in a protected area
While the dough rises, grease a ring mold to shape the cake with a capacity of 10 cups
Reserve 4 almonds; place the rest at the bottom of the prepared mold
Mix the dough 5 times and place it in the prepared mold, being careful not to disturb the almonds
Cover and let rise again for 30 minutes
Bake in a moderate oven for 40 minutes, or until golden brown, and when tapped on the cake you will hear an empty sound
Let it cool in the mold for 5 minutes
Loosen the edges with a knife and invert
Let it cool completely
Dust with baker's sugar and garnish with reserved almonds or to taste
If desired, reheat by wrapping lightly in aluminum foil and baking at low temperature for 15 minutes.
