Christmas Fruit Cake
12 servings
120 minutes
This cake is aromatic, dense and a little moist. The dried fruits for it are not infused in a jar, but boiled in cognac with orange juice. It is best to prepare in advance and drink orange liqueur for several weeks.
1
Prepare all the ingredients: take the butter out of the fridge, chop the figs and prunes coarsely. Wash the oranges, grate the zest (without the white part), and squeeze the juice.
- Butter: 200 g
- Fig: 150 g
- Prunes: 250 g
- Orange zest: 7 g
- Orange juice: 100 ml
2
Put figs, prunes, cranberries, both types of raisins, orange juice with zest, cognac, honey, cane sugar, spices, and butter into the bowl.
- Fig: 150 g
- Prunes: 250 g
- Dried cranberries: 100 g
- Dark raisins: 150 g
- Light raisins: 100 g
- Orange juice: 100 ml
- Cognac: 70 ml
- Honey: 120 g
- Cane sugar: 200 g
- Butter: 200 g
- Ground cinnamon: 1 g
- Ground cloves: 1 g
- Nutmeg: 1 g
- Ground black pepper: 1 g
3
Place the pot on medium heat. Stir for 15 minutes.
4
Remove the mixture from the heat and let it sit for 40 minutes for all the aromatic components to 'get acquainted' (during this time, the mixture should not cool down).
5
Then turn on the oven to 200ºC.
6
Line the disposable cupcake molds with parchment paper.
7
Add eggs, ground almonds, flour, baking powder, and salt to the warm dried fruits.
- Chicken egg: 3 pieces
- Ground almonds: 75 g
- Wheat flour: 190 g
- Baking powder: 2 g
- Salt: 2 g
8
Mix and pour the dough into the molds.
9
Reduce the oven temperature to 150ºC.
10
Place the molds in the oven for 80 minutes, checking occasionally: when the cake browns, cover it with parchment to prevent burning during long baking.
11
Take the ready muffins out of the oven. Let them cool.
12
Wrap the muffins in plastic wrap while still in the disposable molds. Store in a cool, dry place.
13
Every 5 days, turn the cupcakes and pour 2 tablespoons of Cointreau liqueur over them.
- Cointreau: 120 ml