Cover with paper beard a round mold of 18 cm. of diameter or rectangular pan of 30-35 cm. Heat oven to 180 degrees. Beat the butter, the softest possible, brown sugar, vanilla, salt and rum.
Add eggs one to one. It should form a soft dough. If the dough does not thicken well add a spoonful of flour. Sift the flour with the yeast and mix with the sultanas, the ground almonds and the candied lemon rind.
Gradually add the dough to the eggs. Pour the dough into the mold, smooth surface and decorate with half close together almonds. Bake in the lower part of the oven during 60-80 minutes. Before removing it is necessary to check the point with a stick..
Overturn the cake on a wire rack, But let the paper until you cut the cake. Turning the tables.
Cook the sugar with the water during 2-3 minutes stirring, until all the sugar has been dissolved.
Paint the surface of the cake with bath. Work the marzipan dough with powdered sugar. Paint the surface of the cake by the edge with jam.
Extend the marzipan, cut very thin strips and decorate them with the edge of the cake. Mix the rest of the marzipan with dyes, cut figures of Christmas according to the model of the photograph and paste them with egg pastels.
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