Christmas cake
PREPARATION
1.5 hours,
dried fruits 1 day
PORTIONS
10 portions
COMPLEXITY
easily
Christmas cake is a traditional baking in many countries. It is also popular in Ukraine. Its main advantage is a long shelf life. You can bake such cakes for everyone whom we will congratulate with the holidays and leave them for 2-3 weeks, or even longer.
Then to get it, decorate, find a beautiful box and the gift for Christmas is ready.
Ripening time is mandatory, as all dried fruits gradually give the flavors and aromas of the cake. Thanks to long-term infusion in alcohol, which acts as an excellent preservative, we can enjoy such pastries for a long time. The alcohol evaporates, so don’t worry, kids can eat these cakes.
Preparation of dried fruits
- 60 g dark raisins
- 40 g cranberries, dried apricots, prunes and figs (each of them)
- 100 g dark rum
- 50 g Limoncello
- Orange juice
- 40 g candied pineapple
- 40 candied ginger
The day before baking, put the dried fruits to infuse in rum, orange juice and liqueurs. Candied fruits are added directly to the dough, there is no need to infuse them.
Methods of infusing dried fruits and candied fruits can be read in Basics of cooking.
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Cake dough
- 200 g o flour
- 10 g baking powder
- 5 g soda
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 200 g oil (room temperature)
- 200 g powdered sugar
- 4 eggs
- 60 grams black cane molasses
- Zest of one orange and one lemon
Sift the dry ingredients.
Beat room temperature butter with powdered sugar, add eggs one at a time. Then black cane molasses (you can use honey, but the color will not be so dark). Zest of one orange and one lemon.
Next add the dry ingredients and mix at low speeds of the mixer or with a spatula.
Mix in the dried fruits discarded in advance (it is necessary that all the liquid blends well), candied.
Grease the mold with oil and sprinkle with flour. Pour the dough and bake at 180 degrees for 40 minutes – 1 hour. During the baking process, the dough may rise a lot, and then fall a little.
Remove the cake from the mold and let it stand until it cools completely.
Wrap in parchment and then foil and leave to infuse for 2-3 weeks before Christmas. Periodically, you can moisten a basting brush with rum.
Decorate with powder and winter plants or gingerbread.
