- currants - 525 Grams
- kishmish - 240 Grams
- raisins - 240 Grams
- mixed candied fruits - 120 Grams
- Cherries - 180 Grams
- flour - 300 Grams
- salt - 1 pinch
- spices for pumpkin pie - 1/2 teaspoons
- 1/2 teaspoon ground cinnamon
- ground nutmeg - 1/2 teaspoonfuls
- softened butter - 300 grams
- brown sugar - 300 Grams
- lemon, peel - 1/2 Pieces
- large eggs - 6 pieces
- cognac - 3 st. spoons (plus additional cognac for watering)
1. Wrap the form for baking from outside with paper or newspaper in two layers to protect the cake from burning. Put two layers of parchment on the bottom of the mold. 2. Cut in half a cherry. Slice the candied fruit. Mix in a bowl currant, sultana, raisins, candied fruits, cherries, flour, salt, spices for pumpkin pie, cinnamon and nutmeg. 3. In a separate bowl, beat the softened butter and brown sugar. Mix with finely grated lemon zest. 4. Add the eggs, one at a time, and whip. 5. Add half the flour mixture and a mixture of fruits, mix. Then add the remaining flour and fruit. Stir with brandy. Finally, add cognac. 6. Spoon the dough into the mold. The back surface of the spoon smoothes the dough and makes a small indentation in the center - this will create a smooth surface for the application of the cream during baking. Place the mold on a baking sheet installed in the bottom of the oven, onto a double layer of paper. 7. Bake in preheated to 150 degrees oven for 4.5 hours, trying not to open the oven door unnecessarily. If the knife inserted into the center of the cake comes out clean, the cake is ready. 8. Allow the cake to cool in the form for about an hour, and then completely cool on the grate. With a fork, make grooves on the surface of the pie and add 2-3 tablespoons of cognac. If you wish, you can grease the cake with cream.
Servings: 10