Christmas Cake

• 1 cup of vegetable butter 
• 1 cup of black sugar
• 5 eggs
• 2 cups flour for every use
• 1 cup of cognac
• 1 tablespoon of soda
• 1 tablespoon of milled pink
• 1 tablespoon of cinnamon
• Some zest of lemon
• Some zest of orange
• A cup of fresh mandarin juice
• 4 sweet preserve Citrus orantium 
• 4-5 sweet preserve walnuts
• 5-6 pieces of sweet preserved bergamot
• 1 cup of glutinous cherries
• 3 cups of thick-milled palm nuts
• 1 cup of small raisins
• 1 cup of thick-milled walnuts
• 1 cup of thick-milled almonds
• 1 cup of dried figs
• 1 cup of vanilla biscuit

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For the garnish 

• All Sweet Syrup from the sweet preserves
• 1kg Sugar Paste or Almond

Drain the sweets and cut them into pieces. Remove the seeds form the palm nuts and chop them in tiny pieces. Cut the cherries and the figs in pieces. Then put them all in a big bowl. Add the cognac and mix them leaving them aside for 2-3 days. Every day you have to pour 3 tablespoons of cognac in them and churn them. The day you will make the cake you must have the walnuts and the almonds thick-milled. In a mixer stir well the butter and add sugar, eggs (one by one), the cinnamon, the pink, the lemon and orange zest and the mandarin juice in that order. Stop the mixer and pour the sweets and the vanilla biscuit (having smashed it with your hands) and continue churning. Add almonds and walnuts and mix well. With a brush spread the butter in one round baking forma for cakes. Bake in a medium and already pre heated oven for 1 hour in 170 degrees. When it is baked well and is cold well, sprinkle it with the syrup from the sweet preserves. After one-two days, shape the marzipan or the sugarcoat and garnish. .

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