For the dough:
- soft butter 350 gr.
- sugar 350 gr.
- dark honey 3 tbsp.
- eggs 6 units.
- flour 350 gr.
- ground almonds (or prepared almond flour) 75 gr.
- yeast (copper powder) 1 tbsp.
- filling (choose one of the two options or make your own, it should be a lot)
- brandy, cognac or rum
- raisins of different varieties (eat more varieties, better) 900 gr.
- dried cherries 220 gr.
- candied fruit mixture 100 gr.
- various nuts 150 gr.
- ground cinnamon and clove 2 tbsp.
- lemon (grated and finely grated juice) 2 units.
- brandy / cognac 150 ml.
- 100 ml orange juice.
Stuffed without nuts:
- various raisins 800 gr.
- figs 200 gr.
- prunes 200 gr.
- dried cherries 100 gr.
- dried apricots 50 gr.
- candied pineapple or dried pineapple 50 gr.
- a mixture of spices (ginger, paprika, nutmeg, cloves, cinnamon) 6 teaspoons.
- orange 1 unit.
- brandy or brandy 100 ml.
The English Christmas cake is quite expensive and slow to prepare, but the result is worth the effort
Preparation of fillings
Put the fruit, zest and spices in a large bowl. Great cut of fruit. All components of the filling should be 1-1.5 cm in size.
Mix the juice with the brandy and pour in the fruit. Mix well. All fruits should be covered with liquid. Cover and let stand for a week.
Under its own weight, the fruit will compress and stick to the sugar, and the juice will gradually drain to the bottom. Therefore, once a day it is necessary to shake the fruit jar to redistribute the liquid evenly.
Making a cake
Preheat oven to 150 ° C. Grease an oven tray with oil. Place the bottom and walls with a layer of baking paper so that the edges of the paper are 5 cm higher than the shape.
Beat the butter for 5 minutes to make it white and lush. Keep beating, add sugar, add honey. The dough will be lush, cream-colored.
Divide eggs into egg whites and yolks. Continuing to beat, add an egg yolk and then some protein.
Grind the almonds in a flour mixer (although you can take prepared almond flour). Mix flour, baking powder, ground almonds, spices. Mix with egg and butter mixture. Set aside part of the dough.
Add the fruit filling, mix well. Transfer the finished fruit dough into a form, add the reserved dough without fruit, flatten it on the surface (do this so that the fruit does not burn during cooking). Bake at 150 ° C for three hours. After 1.5 years. wrap the form in foil.
Without removing the hot cake from the mold, spread with brandy (or other alcohol). Wrap in parchment paper, wrap in foil on top and leave the cake in shape overnight. In the morning, take it out of the pan, wrap it in clean baking paper, wrap it well in aluminum foil.
Store in a dry, dark place at room temperature for at least two weeks (or six). It does not need to be put in the fridge or taken out on the balcony, it must ripen at room temperature.
Unwrap and lubricate with alcohol weekly, then repack well. Before serving, sprinkle with powdered sugar.
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