Ingredients

1.25 to 1.5 liters (5-6 cups) white flour
500 ml (2 cups) icing sugar
340 ml (1 1/3 cups) warm milk
3 packets of yeast
125 ml (1/2 cup) sultanas
125 ml (1/2 cup) blanched almonds
125 ml (1/2 cup) candied fruits
65 ml (1/4 cup) dark rum
225 g (1 cup) softened butter + 5 tbsp.
10 egg yolks, lightly beaten 2 tsp. salt
1 tsp. vanilla
1/2 tsp. sugar
1/2 tsp. powdered saffron
Icing
500 ml (2 cups) icing sugar
4 tbsp. cold water
2 tsp. lemon juice

Method

1. Soak the raisins in the rum for 10 minutes, drain and mix the saffron with the rum and set aside.

2. In a bowl, dissolve the yeast and 1 tbsp. sugar in 125 ml (1/2 cup) warm milk. Let it sit for 10 minutes, add the vanilla, egg yolks, rum and saffron.

3. Combine the flour, icing sugar and salt and make a well in the center.

4. Gradually pour the yeast and egg mixture into the well while slowly and gradually blending in the flour to form a dough.

5. On a floured work surface knead the dough for about 10 minutes until it is smooth and elastic, at the same time gradually incorporate pieces of the butter.

6. Place the dough into a lightly greased bowl, cover it with a cloth and let it rise until it has doubled in volume.

7. In a bowl, toss the almonds, candied fruit and raisins with 1 tbsp. of flour until they are well coated.

8. Punch down the dough, mix in the fruits and almonds and knead for 2-3 minutes.

9. Butter a rectangular bread tin and line with a sheet of buttered brown paper, with the unbuttered side facing out.

10. Place the dough into the pan, cover it with a cloth and let it rise for 30-45 minutes until well risen.

11. Place into a preheated 110° C (210° F) oven for 15 minutes; increase the oven temperature to 180° C (350° F) and bake for an hour.

Icing

1. Combine all the icing ingredients; pour slowly over the top of the cake so that it drizzles down in thin streams.