(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 °C = 350 °F; 200 °C = 400 °F; 230 °C = 450 °F; 250 °C = 475 °F; 2.5 cm = 1 inch)

The Story:

According to the tradition, the cake was left outside in the cold for 2 days before being served. This recipe was, therefore, a winter speciality.

The Recipe:

Cream the butter and sugar thoroughly.

Add the cinnamon, salt, kirsch and 2/3 of the eggs. Beat thoroughly.

Slowly incorporate the flour. Sprinkle the yeast into the milk and add this to the mixture. Finally, add the sultanas and water. Mix thoroughly until a smooth paste is obtained.

Pour into a buttered and floured cake tin and leave to prove in a warm place for about 1 hour.

Brush the cake with beaten egg and bake in the oven at 180 °C for about 40 minutes .

Leave the cake to cool then wrap in aluminium foil or greaseproof paper and store in a refrigerator for 2 days before serving.