Christmas Citrus Cake with Candied Fruit
12 servings
45 minutes
Christmas citrus cake with candied fruits is a true festive treat from Austrian cuisine. Its aroma is filled with the warmth of winter evenings, and its taste combines the tenderness of yeast dough with the richness of citrus notes. The history of this cake goes back centuries when sweet fragrant breads were baked in homes, filled with fruits, spices, and rum. Candied fruits, cinnamon, and cloves add depth to the flavor, while apricot jam and chopped almonds provide exquisite sweetness and texture. Served with tea or mulled wine, this cake becomes the centerpiece of the Christmas table, delighting guests with its rich aroma and festive appearance.
1
Sift the flour. Warm the milk, dissolve the yeast, regular and vanilla sugar in it. Pile the flour, make a small well, and pour in the milk. Carefully knead the dough and let it rest for 10 minutes.
- Wheat flour: 500 g
- Milk: 175 ml
- Sugar: 0.5 glass
- Vanilla sugar: 30 g
- Dry yeast: 10 g
2
Salt the dough, add eggs, add butter, and knead the dough. Cover with a towel and place in a warm place for 25 minutes.
- Butter: 75 g
- Chicken egg: 2 pieces
3
Wash the raisins, dry them, wrap in a napkin, soak in rum for 1 hour, then place in a sieve to drain the rum.
- Raisin: 100 g
- Rum: 3 tablespoons
4
Add raisins, orange and lemon candied fruits to the dough. Sprinkle with cinnamon, cloves, add lemon zest, and knead the dough again. Place in a warm place for 25 minutes.
- Raisin: 100 g
- Candied fruit: 100 g
- Cinnamon: 1 teaspoon
- Ground cloves: pinch
- Lemon zest: 1 teaspoon
5
Preheat the oven to 180 degrees. Fill a round cake pan with batter and bake for 45-50 minutes.
6
Remove from the oven, flip onto a rack, and let cool.
7
Heat the jam in a water bath. Spread the jam on the cake.
- Apricot jam: 100 g
8
Decorate the cake with chopped almonds and thin slices of lemon.