Christmas Dried Fruit Cake
12 servings
100 minutes
Christmas fruitcake is a fragrant and rich treat traditionally served in the cold winter months. Its roots trace back to German cuisine, where such cakes resembling stollen have adorned festive tables for hundreds of years. The combination of dates, prunes, apricots, and nuts creates a deep, sweet flavor with subtle caramel and woody notes, while oat flour gives the dough a tender, soft structure. After baking, the cake develops a rich aroma and a light crispy crust. Dusting it with powdered sugar makes it not only an exquisite dessert but also a symbol of the coziness and warmth of Christmas. It pairs perfectly with a cup of hot tea or coffee and serves as a sweet gift for loved ones.
1
Soak dried fruits in warm water for at least 30 minutes, drain the water, and rinse thoroughly.
- Dates: 200 g
- Dried apricots: 200 g
- Prunes: 200 g
2
Soak the nuts separately for at least 30 minutes, drain, rinse, and sort to remove shell pieces.
- Walnuts: 200 g
3
Grind the nuts into small pieces, but not into flour.
- Walnuts: 200 g
4
Remove the pits from the dates, add the other dried fruits, and grind to a paste-like consistency.
- Dates: 200 g
- Dried apricots: 200 g
- Prunes: 200 g
5
Mix the nut and dried fruit parts, add an egg, flour, and baking soda. Knead a thick sticky dough. It is easiest to do this on a silicone mat, as the mixture sticks well to other surfaces and dries quickly.
- Walnuts: 200 g
- Dates: 200 g
- Dried apricots: 200 g
- Prunes: 200 g
- Chicken egg: 1 piece
- Oat flour: 200 g
- Baking soda: 0.5 teaspoon
6
Roll out the dough into a thick layer, shape it into a cake resembling stollen by folding one edge.
7
Grease the mold with butter, place the cake, and bake for 50–60 minutes at 170 degrees.
- Icing sugar: 1 teaspoon
8
Let it cool, sprinkle the ready cake with powdered sugar through a sieve
