Italian Christmas Cake

Preparation Preheat the oven to 350°F (180°C) and grease a round cake pan.

2.In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

3.Add the eggs one at a time, mixing well after each addition. Stir in the milk, rum, and vanilla extract.

4.In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

5.Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6.Fold in the chopped dried apricots, dried figs, raisins, walnuts, almonds, candied orange peel, and candied citron peel.

7.Pour the batter into the greased cake pan and smooth the top with a spatula.

Baking Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Cooling Remove the cake from the oven and let it cool in the pan for 10 minutes.

10.Transfer the cake to a wire rack to cool completely.

Glaze In a small bowl, whisk together the powdered sugar, lemon juice, and rum to make the glaze.

12.Drizzle the glaze over the cooled cake.

Decoration Decorate the cake with candied cherries, candied orange peel, candied citron peel, and a dusting of powdered sugar.

Serving Serve the Italian Christmas cake as a festive dessert during the holiday season.