Christmas cake with rum and candied fruits
6 servings
60 minutes
Christmas cake with rum and candied fruits is a festive treat from European cuisine, symbolizing warmth, coziness, and the anticipation of magic. Its roots trace back to Christmas baking traditions where aromatic spices and rum-soaked dried fruits create a rich, deep flavor with light caramel and citrus notes. The dense yet tender texture perfectly complements the nutty crunch, while the spices add a warming effect. This cake is not just a dessert but a true gastronomic masterpiece that improves over time—it needs to be aged for at least a week for all the aromas to unfold best. Such a cake perfectly complements winter evenings with family, accompanying a cup of fragrant tea or mulled wine.
1
Chop the dried fruits coarsely and soak them in 100 ml of rum. Let it steep for 2-3 hours.
- Dried apricots: 250 g
- Fig: 400 g
- Dates: 250 g
- Raisin: 300 g
- Candied citrus peel mix: 250 g
- Rum: 100 ml
2
Whisk the eggs into a foam with sugar.
- Chicken egg: 3 pieces
- Sugar: 125 g
3
Mix and gradually add the other ingredients to the egg and sugar mixture.
- Hazelnut: 500 g
- Baking powder: 1 piece
- Wheat flour: 200 g
- Salt: 0.5 teaspoon
- Lemon zest: 1 piece
- Orange zest: 1 piece
- Ground cloves: 0.5 teaspoon
- Ground cardamom: 0.5 teaspoon
- Ground cinnamon: 0.5 teaspoon
4
Mix with the soaked dried fruits, and if the rum hasn't fully absorbed, pour it in as well.
- Dried apricots: 250 g
- Fig: 400 g
- Dates: 250 g
- Raisin: 300 g
- Candied citrus peel mix: 250 g
- Rum: 100 ml
5
Place in 2 standard forms lined with baking paper and bake at 180 degrees for 75 minutes at the bottom of the oven. Remove, cool completely, wrap in film, hide and let sit for at least a week.