Christmas cake with dried fruits and spices
12 servings
90 minutes
Christmas cake with dried fruits and spices is a symbol of coziness and festive spirit. Its history traces back to ancient European traditions where such a dessert was the main treat on Christmas Eve. The cake is filled with the aroma of cinnamon, nutmeg, and brandy, creating a sense of warmth and family hearth. The taste is rich and intense, combining the sweetness of honey with the tartness of dried fruits and crunchy nuts. Thanks to the long infusion of ingredients, the dough acquires a special depth of flavor. It is best served slightly chilled and dusted with powdered sugar for a festive appearance. It pairs perfectly with a cup of hot tea or mulled wine, adding a touch of magic to winter evenings. This dessert is not just a treat but a true gastronomic tradition.
1
Wash and chop dried apricots and prunes into small pieces, mix with cranberries, cherries, and raisins, pour in 150 ml of brandy, add spices and 2 tablespoons of honey, cover with plastic wrap and let it infuse overnight.
- Dried apricots: 160 g
- Prunes: 160 g
- Dried cranberries: 130 g
- Dried cherries: 130 g
- Raisins: 190 g
- Brandy: 200 ml
- Cinnamon: 2 teaspoons
- Nutmeg: pinch
- Ground cloves: pinch
- Liquid honey: 3 g
2
Mix room temperature butter with sugar and eggs, add zest, sift flour and baking powder.
- Butter: 250 g
- Brown sugar: 200 g
- Chicken egg: 4 pieces
- Orange zest: 1 tablespoon
- Wheat flour: 300 g
- Baking powder (raising agent): 2 teaspoons
3
Mix dried fruits with brandy (only a little will remain) and nuts into the butter. It will result in a very thick dough!
- Brandy: 200 ml
- Walnuts: 150 g
4
Place the dough in a cake mold (grease the mold with butter and dust with flour if necessary), sprinkle with almond flakes (optional).
- Butter: 250 g
- Wheat flour: 300 g
- Flaked almonds: 100 g
5
Bake at 170 degrees for one hour. If the cake is not done in that time, cover it with foil and leave it in the oven at 150–160 degrees for another 30 minutes.
6
Remove the finished cake from the mold, brush with a mixture of the remaining honey and brandy, and let it cool completely.
- Liquid honey: 3 g
- Brandy: 200 ml
7
Sprinkle with powder before serving.
- Icing sugar: 50 g