English Christmas Cake
10 servings
180 minutes
English Christmas pie is a symbol of celebration and coziness, a traditional treat from the UK. Its history dates back to the Middle Ages when dried fruits and spices were valuable ingredients brought from distant lands. The rich flavor comes from a combination of rum-soaked fruits, warm spices, and crunchy nuts. This pie is not only sweet and rich but also has a delightful aroma that fills the home with the spirit of Christmas. Its uniqueness lies in its long shelf life, allowing enjoyment of the dessert even months later. It can be served with a cup of hot tea or a glass of sherry and decorated with powdered sugar or icing for added festivity. Each serving is a journey through time to family traditions and cozy winter evenings.
1
Place the dried fruits in a large bowl and pour over with rum (or sherry brandy or strong brewed tea), fresh zest of 2 lemons and 2 oranges, along with their juice. Mix and leave overnight.
- Dried fruit: 1 kg
- Rum: 150 ml
- Oranges: 2 pieces
- Lemon: 2 pieces
- Butter: 250 g
2
Preheat the oven to 160 degrees. Grease the bottom of a baking dish and line it with parchment paper, allowing the paper to extend 2.5 cm over the edges.
- Butter: 250 g
3
Beat the butter, sugar, and vanilla extract until creamy, then add the eggs one by one. Add the flour and the fruits soaked in alcohol along with all the liquid, as well as the nuts (which can be crushed if desired). Mix everything well with a spoon or spatula, pour into a mold, and bake for one and a half hours.
- Butter: 250 g
- Light brown sugar: 250 g
- Vanilla extract: 2 teaspoons
- Chicken egg: 4 pieces
- Wheat flour: 200 g
- Spices: 2 teaspoons
- Dried fruit: 1 kg
- Almond: 30 g
- Hazelnut: 30 g
- Brazil nuts: 30 g
4
Then reduce the oven temperature to 140 degrees and cover the pie with a sheet of foil or double layer of parchment. Bake for another 45 minutes to an hour. Check readiness with a toothpick. Wrap the finished pie in greaseproof parchment. The pie can be stored for up to 6 months.
