75 Gr. Sultanas
4 Tbsp Rum
1/2 teaspoon softened saffron
1/4 litre of Milk – lukewarm
3 envelopes of dry yeast (quick yeast)
1 tsp Sugar
250 Grm. Icing Sugar
900 Grm. Plain Flour
2 tsp Salt
1 tsp Vanilla extract
10 egg yolks lightly beaten
250 grm Butter softened
75 Grm roasted almonds
100 grm. mixed candied fruit
50 Grm butter softened for greasing
Frosting:
250 grm icing sugar
Juice of 1 lemon
Soak the sultanas in the rum for 30 minutes.
Drain and leave to dry on kitchen towel (keep the rum)
Dissolve the saffron in the rum and set aside.
Dough – mix the milk with the yeast and the sugar leave to rest for 3 minutes then stir well and leave to rise in a warm place for about 15 minutes until doubled in size.
Sift the icing sugar and 700 grm of flour and the salt into a large mixing bowl, make a well in the centre and pour in the yeast mixture, vanilla, egg yolks and the rum/saffron mixture.
Work to a smooth dough using a wooden spoon. Work in the softened butter.
Then roll out onto a floured board, knead well.
Gradually add more flour until the dough is no longer sticking.
Knead for another 10 minutes. it should be smooth, shiny and elastic..
Grease a bowl with softened butter and place the lightly floured dough inside, cover with greased cling film.
Leave to rise for about 1 hour.
Dust the almonds and fruit with 1 tablespoon of flour and work into the dough. Grease the bottom of a clean cannister (or very large cake tin) and place a circle of greaseproof paper in the bottom. line the sides too.
Place the dough into the tin and cover and leave to rise for a further 30 minutes in a warm place.
Preheat the oven to 200c and bake the cake for lower shelf for 75 minutes. The dough will rise over the top of the tin in a mushroom like shape. Turn down the oven to 180c after 15 minutes.
Leave to cool slightly. Take out of the tin and place on a cooling rack, mix the icing sugar for frosting with the lemon juice and 4 tablespoons of water, drizzle over the cake while it is still warm.
Happy Easter!