Alexandria yeast cake with candied fruit and raisins

Tip: tap a step to mark it as done.

1. Mix the egg yolks, eggs, and powdered sugar, then pour in the warm milk. Add the crumbled yeast and melted butter, mix thoroughly, and let rise overnight at room temperature.
   
2. The next day, combine the anise, cardamom, nutmeg, a little grated orange zest, and cognac. Add the vanilla sugar and a pinch of salt, and let infuse for about 10 minutes. Pour the mixture into the risen dough, then stir in the flour.
   
3. Knead the dough by hand for about 15 minutes, until well developed and the flavors are evenly incorporated. Tip: If the dough sticks to your hands, coat them with vegetable oil.
4. Soak the raisins in a little cognac or juice from the canned cherries for a few minutes to soften. Then mix them into the dough along with the candied fruit and cherries.
   
5. The dough should be soft, not stiff. Cover with a kitchen towel and let rise for about 20 minutes, until doubled in volume. Transfer to a baking pan lined with parchment paper, or divide among large paper muffin liners.
   
6. Preheat the oven to 200 °C (400 °F) and bake for 10 minutes. Reduce the temperature to 180 °C (350 °F) and bake for another 25–30 minutes. Test with a toothpick to check whether the cake is done.
7. Decorate the baked cake with whipped cream or melted chocolate. Serve with citrus fruit, which pairs well with its spiced flavor.

Tip: Drain the canned cherries thoroughly and pat them dry with a kitchen towel, since wet cherries would make the soft dough even looser. Finely chop any larger pieces of candied fruit.

This recipe was translated from the Slovak original: Koláč Alexandria s kandizovaným ovocím a hrozienkami