German Christmas Cake

• 500 g plain flour
• 75 g caster sugar
• 1/2 tsp ground cinnamon
• 1 tsp vanilla extract
• 350 g butter, softened
• 125 ml semi-skimmed milk
• 14 g dried active yeast
• 100 g chopped almonds
• 100 g raisins
• 100 g each candied orange and lemon peel, finely chopped in a food processor
• 1 None lemon, grated zest
• 150 g icing sugar

1. In a bowl, mix the flour, sugar, cinnamon, vanilla extract and 1/2 lb butter. Heat the milk until lukewarm, sprinkle in the yeast and stir until dissolved, about 5 minutes. Add to the flour mixture and knead with the dough hook of a mixer until smooth, about 6-8 minutes. Cover and allow to rest in a warm place for 50 mins.
2. Line a baking sheet with parchment paper. In a bowl, mix the almonds, raisins, candied peel and lemon zest. Using well-floured hands, knead into the dough. Shape into a long roll, place on the baking sheet, cover and allow to rest for 30 mins.
3. Preheat the oven to 400u0b0F. Bake for 30 mins. Turn down the oven to 330u0b0F and bake for 30 mins, or until a toothpick comes out clean.
4. In a saucepan, melt 1/3 lb butter. Brush one-third over the hot cake and dust with 1/2 cup powdered sugar. Repeat twice, until the butter and sugar are used up.

caster sugar, ground cinnamon, vanilla, butter, milk, active yeast, almonds, raisins, lemon peel, lemon, icing sugar

Taken from recipes-plus.com/api/v2.0/recipes/16366 (may not work)