Christmas is here and in the South of the world imported recipes from far-off Europe flourish. Here, we propose a sweet delicacy, a legacy from German ancestors, provided by an associate from Puerto Montt, Chile.
Ingredients (for 2 cakes)
9 oz. (250 g) butter
9 oz. (250 g) powdered sugar
12.5 oz (350 g) self-rising flour
4.5 oz (120 g) Thompson Seedless (Sultana) raisins
4.5 oz (120 g) Zante currants (small)
4.5 oz (120 g) candied fruit
1 small cup brandy or whisky
grated zest of 1 orange
cloves, cinnamon, grated nutmeg
Whisk the butter and sugar together until fluffy. Gradually beat in the eggs one at a time. Pour the brandy over the candied fruit and the raisins, and let them soak. Afterwards, sprinkle them with flour to prevent them from slipping to the bottom. Fold in the rest of the flour to the previous mixture. Finally, add the soaked fruit and mix gently and thoroughly. Put in a buttered pan and bake for approximately 45 minutes at 350ºF (180ºC).
Special thanks to MARIA ALEXANDRA BAHAMONDE, Puerto Montt.