5 eggs
2 cups of confectioner's sugar
2 1/4 cups of all-purpose flour
3/4 cup of chopped nuts
2/3 cup of raisins
120g of crystallized orange peel, finely chopped
2 teaspoons of active dry yeast
1 cup of room temperature butter
1 tablespoon of grated lemon zest
1 teaspoon of vanilla extract
3 tablespoons of vodka or brandy
5 eggs
2 cups of confectioner's sugar
2 1/4 cups of all-purpose flour
3/4 cup of chopped nuts
2/3 cup of raisins
120g of crystallized orange peel, finely chopped
2 teaspoons of active dry yeast
1 cup of room temperature butter
1 tablespoon of grated lemon zest
1 teaspoon of vanilla extract
3 tablespoons of vodka or brandy
Beat the eggs with confectioner's sugar in a stand mixer until well combined, and set aside
Mix the chopped nuts, raisins, and crystallized orange peel with 2 tablespoons of all-purpose flour and set aside
Mix the remaining flour with active dry yeast and set aside
Beat the butter or margarine, lemon zest, and vanilla extract in a stand mixer until light and fluffy, about 5 minutes
Add the vodka or brandy to the butter mixture and beat well
Gradually add the egg mixture and the flour-yeast mixture to the butter mixture, beating for an additional 5 minutes
Fold in the fruit and nut mixture into the batter, mixing carefully
Pour the batter into a 9x13 inch baking dish or a Yule log mold
Bake in a moderate oven (170°C) for 1 hour
Let the cake cool in the pan for 10 minutes, then remove and let it cool completely
Wrap the cake in plastic wrap and store for 1 to 2 days
Dust with confectioner's sugar.
