Rich with butter, sugar and dried fruits, generous slices of this kersttulband are often served when enjoying the visit of a friend or family member. It is good by itself and will hold, because of its richness, for several days. Dress it up with a beautiful red bow and give it as a gift, or keep it for yourself and enjoy it during these holiday times! Red and green candied cherries give it a festive, Christmas-sy feel.
1 1/2 stick butter, softened
1 cup sugar
2 envelopes vanilla sugar*
2 cups self-rising flour
1/2 cup golden raisins
1/2 cup dark raisins
1/4 cup candied citron peel
Cream the butter and the sugars until they're fluffy. Add the eggs one at a time, and allow each one to incorporate before adding the next one. Sift the flour and carefully fold it into the buttery mix, but hold back one large tablespoon. Toss the dried fruits with that flour, then carefully fold everything into the batter.
Butter and flour a baking pan, either a turban one, or a Bundt pan. Spread the batter into the pan, and bake the cake for an hour in a 350F oven. When a toothpick comes out clean, the cake is done.
Drizzle the cake, when it has cooled down, with your favorite glazed frosting, or make one by mixing a cup of powdered sugar with a tablespoon of milk, and decorate with red and green candied cherries.
* If you don't have vanilla sugar, or can't find any, add a teaspoon of vanilla extract to the batter.