Traditional Christmas Pecan Cake
8 servings
105 minutes
Traditional Christmas cake with pecans embodies warm winter evenings, where the aroma of spices and nuts fills the home with coziness. This dessert has roots in French culinary tradition, emphasizing the combination of rich flavors. Juicy dried fruits soaked in Grand Marnier liqueur add richness to the batter, while pecans and hazelnuts provide a delicate crunch. White chocolate adds a subtle creamy sweetness, and spices bring a warm depth of flavor. This cake often becomes the centerpiece of Christmas gatherings, highlighting the festive atmosphere. It can be served with a cup of fragrant tea or coffee, and quince jam glaze adds completeness and an extra note of fruity sweetness. Perfect for leisurely enjoying winter magic.
1
Preparation stage. A day before cooking, finely chop all dried fruits (apricots, figs, cranberries, raisins) and soak them in 'Grand Marnier' liqueur. Close the container with a lid or wrap it in film and let it steep for 24 hours.
- Dried cranberries: 100 g
- Dried figs: 100 g
- Dried apricots: 100 g
- Golden raisins: 100 g
- Grand Marnier liqueur: 150 ml
2
Add chopped quince pieces from the jam to the fruit mixture.
- Quince jam: 100 g
3
Chop pecans, toasted hazelnuts, and white chocolate, mix with ground spices.
- Pecan: 200 g
- Hazelnuts (forest nuts): 100 g
- White chocolate: 50 g
- Cinnamon: 0.5 teaspoon
- Nutmeg: 0.5 teaspoon
- Ground cloves: 0.5 teaspoon
4
Beat room temperature butter with both types of sugar and then add the eggs one by one to the mixture.
- Butter: 100 g
- Demerara sugar: 50 g
- Muscovado sugar: 50 g
- Chicken egg: 4 pieces
5
Mix all the ingredients step by step: first add flour to the fruit mixture, then add eggs with sugar and butter. Mix thoroughly.
- Wheat flour: 1.5 glass
6
Pour the mixture into a greased mold. You can decorate the top with nuts.
- Butter: 100 g
- Pecan: 200 g
7
Bake for 90 minutes at 150°C. Then cool down.
8
Optionally, the cake can be covered with icing. To prepare the icing, heat the remaining quince jam syrup, liqueur, a teaspoon of honey, and a tablespoon of butter until fully dissolved.
- Quince jam: 100 g
- Grand Marnier liqueur: 150 ml
- Butter: 100 g