Dresden Christmas Cake
for two 13-inch loaves
1/2 c seedless raisins
1/2 c dried currants
1 c mixed candied citrus peel
1/4 c candied angelica, cut into 1/4-inch dice
1/2 c candied cherries, cut in half
1/2 c rum (brown)
1/4 c lukewarm water (110 to 115 F)
2 pcks of dry yeast
3/4 c plus a pinch of sugar
1 c milk
1/2 tsp salt
1/2 tsp almond extract
1/2 tsp finely grated fresh lemon peel
2 eggs, at room temperature
3/4 c unsalted butter, cut into 1/4-inch bits and softenend
8 tblsp melted unsalted butter
1 c blanched slivered almonds
1/4 c confectioners' sugar, sifted
Pour the lukewarm water into a small bowl and sprinkle it with the yeast and a pinch of sugar. Let the mixture stand for 2 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm, draft-free place (such as a turned-off oven) for about 5 minutes, or until the mixture almost doubles in volume.
Meanwhile, drain the fruit, reserving the rum, and carefully pat the pieces completely dry with paper towels. Place the fruit in a bowl, sprinkle it with 2 tablespoons of the flour, and turn it about with a spoon until the flour is completely absorbed. Set aside.
In a heavy 1 1/2- to 2-qt saucepan, combine the milk, 1/2 cup of the sugar and the salt. Heat to lukewarm (110-115 F), stirring constantly until the sugar dissolves. Off the heat, stir in the reserved rum, the almond extract and fresh lemon peel, and finally the yeast mixture.
Place 5 cups of the flour in a large bowl and with a fork stir in the yeast mixture, a cup at a time. Beat the eggs until frothy and stir them into the dough, then beat in the bits of softened butter. Gather the dough into a ball and place it on a board sprinkled with the remaining 1/2 cup of flour. Knead the dough, by pushing it down with the heels of your hands, pressing it forward and folding it back on itself. Continue the kneading for about 15 minutes, or until all the flour is incorporated and the dough is smooth and elastic. Flour your hands lightly from time to time. Now press the fruit and almonds into the dough, 1/3 c or so at a time, but do not knead or handle it too much or the dough will discolor. Coat a deep bowl with 1 teaspoon of melted butter and drop in the dough. Brush the top of the dough with another 2 teaspoons of melted butter, drape a towel over the bowl and set it in a warm, draft-free place for 2 hours, or until the dough doubles in bulk.
