Christmas Cake
15 servings
150 minutes
Western European Christmas cake made from rich dough, stuffed with buns, nuts and dried fruits, is very similar to our Easter cake. And they have more in common than it might seem: both products are a reference to the Greek artos , the sacred bread for communion. In addition, sources say that Easter cakes were previously baked for Christmas no less often than for Easter. Now this is somewhat unusual for us, but such a rich cake with a warm aroma of cinnamon and oranges will not be superfluous on a Viennese Christmas table.
1
Prepare all the ingredients.
2
Combine dried fruits, cognac, butter, jam, honey, juice and zest of 2 oranges, spices, and cocoa in a saucepan.
- Prunes: 350 g
- Dried cranberries: 200 g
- Cherry: 200 g
- Cognac: 100 g
- Butter: 200 g
- Honey: 200 g
- Oranges: 3 pieces
- Orange jam: 150 g
- Cinnamon: 6 g
- Ground ginger: 6 g
- Ground nutmeg: 4 g
- Cardamom: 8 g
- Cocoa powder: 100 g
3
Boil the spice mixture for 10 minutes. Let it cool completely.
4
Beat the eggs with brown sugar, both types of flour, baking powder, and salt.
- Chicken egg: 4 pieces
- Brown sugar: 200 g
- Almond flour: 75 g
- Wheat flour: 150 g
- Baking powder: 9 g
- Soda: 9 g
5
When the dough is kneaded, add the spice mixture from the saucepan and gently mix the dough again.
- Prunes: 350 g
- Dried cranberries: 200 g
- Cherry: 200 g
- Cognac: 100 g
- Butter: 200 g
- Honey: 200 g
- Oranges: 3 pieces
- Orange jam: 150 g
- Cinnamon: 6 g
- Ground ginger: 6 g
- Ground nutmeg: 4 g
- Cardamom: 8 g
- Cocoa powder: 100 g
6
Transfer the dough to baking molds. This can be several small molds or one very large one. Bake in the oven at 170 degrees for 40 minutes (baking time for a large mold may increase by 25-30 minutes). Let the finished cupcakes sit in the molds on a rack for 5 minutes. Remove the cupcakes from the mold and let them cool completely.
7
While the cupcakes cool, carefully melt the white chocolate in the microwave or in a double boiler.
- White chocolate: 150 g
8
Grate the zest from the remaining orange using a fine grater. Mix it in a saucepan with white sugar and 100 ml of water.
- Oranges: 3 pieces
- Sugar: 100 g
- Water: 100 ml
9
Bring the mixture to a boil and completely dissolve the sugar.
10
Pour chocolate over the cupcakes.
- White chocolate: 150 g
11
After the chocolate hardens, drizzle with syrup. Decorate to your taste, for example, with edible gold.
- Water: 100 ml
- Sugar: 100 g
12
Such cupcakes can be stored in the refrigerator for 1-2 weeks.