Summary

Ingredients

• 750 g fruits, mixed, dried, as desired
• 75 g almond (s), chopped
• 1 lemon (s), untreated (juice and zest)
• 225 g butter
• 4 medium egg (s)
• 50 g cherry (s) (Amarena cherries)
• 250 ml whiskey, Irish
• 2 teaspoons gingerbread spice
• 225 g suar, brown
• 300 g flour (wheat flour)

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Instructions

1. Mix the dried fruit with the cherries, almonds, lemon juice, zest and half of the whiskey and let stand overnight, covered.
2. The next day, line a box cake tin with baking paper. Beat the butter with the eggs until frothy (add eggs one by one and beat well). Then mix the sifted flour with the prepared fruits and stir into the foamy butter and egg mixture. Put the whole thing in the prepared baking pan and bake for 1.5 to 2 hours at 170 ° C until a pierced needle can be pulled cleanly out of the dough. Let the baking pan cool down and pour the other half of the whiskey over the baked cake. Cover with cling film and (unfortunately) wait 1 to 2 weeks before cutting.