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Ingredients

Serves:
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light raisins 150 g
dark raisins 50 g
candied fruit 250 g
rum 150 ml
butter 180 g
sugar 160 g
egg 4 pcs
all-purpose flour 300 g
baking powder 8 g
icing sugar 400 g

Nutritional information

cal
298.82
prot
4.17
fat
11.41
carbs
39.82
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Christmas cake

Christmas cake

Ingredients

Today we are sharing the recipe which could easily become traditional in any family – Christmas cake. Still haven’t made it? It’s a good time to start! The special feature of this cake is that dried fruits used for it are being soaked in rum up to 6 months. Though if you simply leave them overnight rum will still give all its flavor to the dried fruits. No rum at hand? Replace it with brandy or champagne! This cake could be stored over 1 month though you could make it even few days before the Christmas. We do recommend to make several cakes at once – at least one will be definitely eaten on the same day. And this cake will be a lovely gift to your friends and relatives – simply pack it nicely and you have a present to go with! This recipe is great for experiments – add almond, zest and juice of lemon or orange, ground cinnamon, clove, nutmeg to taste and your cake will sparkle with new colors! You could even mix them all together!


Olesya Fisenko

Chief editor

The author and founder of the project "Nehudeem.ru" - a culinary portal about simple and delicious food. She brings together all lovers of homemade food with the help of the site. Together with other food bloggers, she shares delicious recipes with a detailed step-by-step description. Olesya likes to cook and embodies his culinary knowledge in recipes. Every day she tries to make this project even more convenient and interesting. Mom of Ann and Kiril.

Steps

1
Done

Step 1

Wash raisins, chop large candied fruits to the size of raisins, stir well. Pour raisins with light rum or brandy, cover with lid and place to the fridge at least overnight.

2
Done

Step 2

Take butter out of the fridge so that it becomes room temperature. Before making the cake place the candied fruits into the sieve so that the remained liquid flows down. Add 70 g flour – it’s needed to avoid dried fruits sinking in the cake.

3
Done

Step 3

Preheat oven to 170 C. Beat soft butter and sugar with a mixer. Add the eggs one at a time, whisking each time.

4
Done

Step 4

Sift 230 g of flour together with baking powder into the dough.

5
Done

Step 5

Using a spatula stir dough accurately, add dried fruits and stir again (you could add almond, cinnamon, clove, lemon or orange zest to taste). Grease 15 x 25 baking pan with butter and spread the dough on evenly.

6
Done

Step 6

Place Christmas cake into the oven. Bake for 20 min at 170 C (340 F), then reduce temperature to 300 F and cook for 40 more minutes. If your cake starts burning on top, cover it with parchment paper.

7
Done

Step 7

Check the readiness of the cake with a toothpick inserted into the center – it should come out dry. Once the cake is ready let it cool down, take out of the baking pan, wrap into 2 layers of foil and put into a cool place. For a long storage you could brush hot cake several times with 60 g of butter and coat generously with powdered sugar. It becomes tastier every day since the candied fruits and raisins give it their flavor. You could prick 3-4 holes in Christmas cake every week and drip a few drops of rum.

8
Done

Step 8

Christmas cake is ready. Enjoy!

Tips:

You can add chopped nuts, dried cherry or apricots etc. into your cake.

Christmas cake

Today we are sharing the recipe which could easily become traditional in any family – Christmas cake. Still haven’t made it? It’s a good time to start! The special feature of this cake is that dried fruits used for it are being soaked in rum up to 6 months. Though if you simply leave them overnight rum will still give all its flavor to the dried fruits. No rum at hand? Replace it with brandy or champagne! This cake could be stored over 1 month though you could make it even few days before the Christmas. We do recommend to make several cakes at once – at least one will be definitely eaten on the same day. And this cake will be a lovely gift to your friends and relatives – simply pack it nicely and you have a present to go with! This recipe is great for experiments – add almond, zest and juice of lemon or orange, ground cinnamon, clove, nutmeg to taste and your cake will sparkle with new colors! You could even mix them all together!

  • Автор рецепта:
  • После приготовления вы получите 1 pc
  • Время приготовления: 1 hour 20 mins

Ингредиенты

  • 150 g light raisins
  • 50 g dark raisins
  • 250 g candied fruit
  • 150 ml rum
  • 180 g butter
  • 160 g sugar
  • 4 pcs egg
  • 300 g all-purpose flour
  • 8 g baking powder
  • 400 g icing sugar

Способ приготовления

  • Wash raisins, chop large candied fruits to the size of raisins, stir well. Pour raisins with light rum or brandy, cover with lid and place to the fridge at least overnight.

  • Take butter out of the fridge so that it becomes room temperature. Before making the cake place the candied fruits into the sieve so that the remained liquid flows down. Add 70 g flour – it’s needed to avoid dried fruits sinking in the cake.

  • Preheat oven to 170 C. Beat soft butter and sugar with a mixer. Add the eggs one at a time, whisking each time.

  • Sift 230 g of flour together with baking powder into the dough.

  • Using a spatula stir dough accurately, add dried fruits and stir again (you could add almond, cinnamon, clove, lemon or orange zest to taste). Grease 15 x 25 baking pan with butter and spread the dough on evenly.

  • Place Christmas cake into the oven. Bake for 20 min at 170 C (340 F), then reduce temperature to 300 F and cook for 40 more minutes. If your cake starts burning on top, cover it with parchment paper.

  • Check the readiness of the cake with a toothpick inserted into the center – it should come out dry. Once the cake is ready let it cool down, take out of the baking pan, wrap into 2 layers of foil and put into a cool place. For a long storage you could brush hot cake several times with 60 g of butter and coat generously with powdered sugar. It becomes tastier every day since the candied fruits and raisins give it their flavor. You could prick 3-4 holes in Christmas cake every week and drip a few drops of rum.

  • Christmas cake is ready. Enjoy!

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