A specialty served at New Year in Poland
1 Tablespoon melted butter
1 tablespoon fresh white breadcrumbs
250g – 8 oz butter
250g – 8 oz sugar
60ml – 2 fl oz water
3 eggs separated
250g – 8 oz self-raising flour
1 1/2 teaspoons ground mixed spice
30g – 1 oz chopped angelica
30g – 1 oz mixed chopped peel
60g – 2 oz chopped glace cherries
60g – 2 oz chopped walnuts
icing sugar for dusting
Pre-heat the oven to 180 °C/350 °F/ Gas 4. Brush a 20 cm – 8 inch fluted ring mould with melted butter and coat with the breadcrumbs.
Place the butter, sugar and water in a pan and heat gently, stirring occaisionally, until melted. Bring to the boil and boil for 3 minutes until syrupy, then allow to cool.
Place the egg whites in a clean bowl and whisk until stiff peaks form.
Sift the flour and mixed spice into a bowl and add the angelica, mixed peel, cherries and walnuts and mix well. Stir in the egg yolks.
Pour the cooled syrup into the flour mixture and beat with a wooden spoon to form a soft batter. Using a plastic spatula, gradually fold in the egg whites until the mixture is evenly blended.
Pour the batter into the prepared mould and lightly smooth the surface. Bake for 50-60 minutes or until the cake springs back when pressed in the centre. Turn out and cool on a wire rack. To serve, dust thickly with icing sugar and decorate with a sprig of holly.
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