Christmas Fruitcake


	Mix together sultanas and candied fruits and put them into a cup with brandy or cherry for an hour. Cream the butter then add the sugar, do not overbeat. Add the eggs to the mixture one at the a time, beating in well and then the flour mixed with the cinnamon. At least add the dried fruit mixture and the lemon zest. Spread the mixture in a tin lined with greaseproof paper bake for 2 hours and a half at 170°. When cool, the cake is brushed with brandy or sherry and the wrapped in a linen towel. Repeat this process at weekly intervals till you decide to eat it.

Notes:


	This is a special cake that should be allowed to mature for 2-3 months. Who has had the chance to travel through Great Britain or America will have noticed them richly decorated with mountains of royal icing, covered of marzipan or simply decorated with coloured glacé cherries and pecan nuts on the top.

Ingredients:

300 gr sultanas

75 gr glacé cherries

75 gr candied orange peel chopped

75 gr walnuts chopped ( pecan nuts -optional)

75 gr almonds chopped

1 lemon zest

1 teaspoon of cinnamon

200 gr flour

175 gr butter

150 gr dark sugar

3 eggs

brandy or cherry

English version of WORLD SWEET WORLD:
RECIPES FROM THE WORLD OF PATRIZIA


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