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Ingredientes
- Sponge
- 1 satchel (2¼ teaspoons) (7 gm) active dry yeast
- 1/3 cup (80 ml) warm water
- ½ cup (70 gm) unbleached all purpose flour
- First Dough
- 1 satchel (2¼ teaspoons) (7 gm) active dry yeast
- 3 tablespoons (45 ml) warm water
- 2 large eggs, at room temp
- 1¼ cup (175 gm) unbleached all-purpose (plain) flour
- ¼ cup (55 gm) (2 oz) sugar
- ½ cup (1 stick) (115 gm) unsalted butter, at room temp
- Second dough
- 2 large eggs
- 3 large egg yolks
- 2/3 cup (150 gm) (5-2/3 oz) sugar
- 3 tablespoons (45 ml) honey
- 1 tablespoon (15 ml) vanilla extract {I used 1 vanilla bean in half recipe}
- 1 teaspoon (5 ml) lemon essence/extract
- 1 teaspoon (5 ml) orange essence/extract
- 1 teaspoon (5 ml) (6 gm) salt
- 1 cup (2 sticks) (225 gm) unsalted butter, at room temp
- 3 cups (420 gm) (15 oz) unbleached all-purpose (plain) flour; plus up to (2/3 cup) 100 gm for kneading
- Filling and final dough
- 1½ cups (250 gm) (9 oz) golden raisins or golden sultanas
- ½ cup (75 gm) (2-2/3 oz) candied citron {I didnât have this so I made it up with candied orange peel}
- ½ cup (75 gm) (2-2/3 oz) candied orange peel
- Grated zest of 1 orange
- Grated zest of 1 lemon
- 2 to 3 tablespoons (30-45 ml) (15-25 gm) all-purpose (plain) flour
- Note: I used about 3 cups of fruit & nut filling from my Christmas Garam Masala Fruit Cake
- Candied Orange peel recipe
View Full Recipe at Passionate About Baking
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 546g | |
| Calories 1016 | |
| Calories from Fat 312 | 31% |
| Total Fat 34.75g | 43% |
| Saturated Fat 11.38g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 1502mg | 501% |
| Sodium 403mg | 17% |
| Potassium 463mg | 13% |
| Total Carbs 128.99g | 34% |
| Dietary Fiber 1.1g | 4% |
| Sugars 71.51g | 48% |
| Protein 41.46g | 66% |
