Creole Christmas Fruit Cake with Whiskey

8 servings

95 minutes

Creole Christmas pie with fruits and whiskey is a true festive treat with a rich history. Originating from American cuisine, it blends the traditions of Creole heritage by mixing sweet and spicy flavors. Lush and fragrant with citrus liqueurs and whiskey, it exudes a warm holiday atmosphere. Nuts add a crunchy texture while syrup-soaked dried fruits provide juiciness and exquisite taste. It is prepared in advance to allow the ingredients to mature and reveal their best qualities. This pie pairs perfectly with hot bourbon sauce, creating a harmony of sweetness and strong alcohol. Each serving is infused with the spirit of celebration and coziness, filling the evening with the magic of Christmas.

Energy value per serving

• Calories: 1002.9
• Proteins: 13.9g
• Fats: 45.8g
• Carbohydrates: 126.5g

Ingredients

• Sugar: 3 glass
• Water: 150 ml
• Lemon juice: 2 tbsp
• Lemon zest: 1.5 tbsp
• Dried fruits: 250 g
• Butter: 225 g
• Grated almonds: 50 g
• Orange liqueur: 0.5 glass
• Chicken egg: 4 pc
• Wheat flour: 300 g
• Baking powder: 1 tsp
• Salt: 0.1 tsp
• Ground cinnamon: 0.1 tsp
• Nutmeg: pinch
• Roasted almonds: 65 g
• Pecan: 80 g
• Hazelnuts: 65 g
• Whiskey: 75 ml

Cooking steps

1. Mix 1 cup of sugar with 1 cup of water and heat over medium heat in a medium-sized heavy-bottomed pot.

   Required ingredients:

   • Sugar: 3 glasss
   • Water: 150 ml

2. Add lemon juice and zest to the sugar syrup. After boiling, leave the syrup on the heat for another 2 minutes.

   Required ingredients:

   • Lemon juice: 2 tablespoons
   • Lemon zest: 1.5 tablespoon

3. In a large container, mix dried berries (blueberry, cranberry, cherry, raisin) and chopped apricots. Pour the mixture with sugar syrup, cover with a lid, and let it sit for 5 minutes. Strain the fruit-berry mixture, but do not discard the syrup.

   Required ingredients:

   • Dried fruits: 250 g
   • Water: 150 ml

4. For the test, beat the butter with sugar and grated almonds on low speed (about 2 minutes). Then add 1 egg and 1/4 cup of Grand Marnier (or any other orange liqueur) and continue mixing.

   Required ingredients:

   • Butter: 225 g
   • Sugar: 3 glasss
   • Grated almonds: 50 g
   • Chicken egg: 4 pieces
   • Orange liqueur: 0.5 glass

5. In a medium bowl, separately mix the flour, baking powder, salt, cinnamon, and nutmeg. Add the egg-butter mixture to the flour and beat with a mixer on low speed until smooth (2 minutes).

   Required ingredients:

   • Wheat flour: 300 g
   • Baking powder: 1 teaspoon
   • Salt: 0.1 teaspoon
   • Ground cinnamon: 0.1 teaspoon
   • Nutmeg:  pinch

6. Add berries, dried apricots, crushed nuts to the dough and mix.

   Required ingredients:

   • Dried fruits: 250 g
   • Roasted almonds: 65 g
   • Pecan: 80 g
   • Hazelnuts: 65 g

7. Place the dough in a round non-stick baking pan and put it in an oven preheated to 175 degrees for 45-50 minutes.

8. Leave the baked cake to cool in the pan for at least 20 minutes, and only then carefully remove it.

9. Make many small holes on the top surface of the cake (better with a toothpick). Mix the sugar syrup with the remaining liqueur and whiskey. Pour this mixture over the cake.

   Required ingredients:

   • Water: 150 ml
   • Orange liqueur: 0.5 glass
   • Whiskey: 75 ml

10. Wrap the finished cake layer in cheesecloth and, placing it in an airtight container or plastic bag, leave it in the refrigerator for at least 2-4 days to soak. While it is resting in the fridge, the layer should be periodically soaked with sugar syrup mixed with liqueur and whiskey.

11. Serve with warm 'bourbon' sauce.