Christmas cake

    750 g dried fruit (raisins, date, prunes, figs, apricots)
    50 g candied bitter orange (see tip)
    1 ¼ cup apple juice or apple cider
    250 g soft butter
    500 g muscovado sugar
    6 eggs
    300 g of wheat flour
    ½ vanilla pod
    ½ tsp. ground cloves
    1 tsp. ground ginger
    1 tsp. ground cinnamon
    ½ tsp. fine salt
    200 g of mixed nuts

    Cut the fruit, into pieces of approx. 1×1 cm. put fruit in a bowl and toss them with juice or cider. Let the fruit stand on the table and marinade while you mix the dough together. Stir butter and sugar together in a bowl and whisk then the eggs in the dough – one at a time. Put flour in another bowl. Split the vanilla pod and scrape out the seeds. Put vanilla in the bowl with the rest of the spices and salt. Come flour into the dough and stir well . Add fruits and juice / cider and stir well again , and turn also the nuts into the dough. Spray or grease a form (24-26 cm in diameter) with butter or cover it with baking paper, and put the dough in. Bake at the center of the oven at 150 ° for 2 hours. Turn off the heat and let the cake stand in the closed oven until it is completely cold, preferably overnight. Loosen the cake from the form, and put it on a plate and give it a fine powder of sugar. Server Christmas cake into small pieces – This christmas cake is not of the kind that can be saved through Christmas, but it could easily stand for 8-12 days and keep the same quality if you wrap it tightly in wax paper and then store it away in a cake tin.