Christmas Cake with Rum and Candied Fruits
Baking and Desserts | European cuisine
⏳ Time
1 hour
🥕 Ingredients
17
🍽️ Servings
6
Description
Christmas Cake with Rum and Candied Fruits
Ingredients
- Dried Apricots - 8.8 oz
- Green Figs - 14.1 oz
- Dates - 8.8 oz
- Raisins - 10.6 oz
- Dried ground orange peel - 8.8 oz
- Hazelnut - 17.6 oz
- Rum - 3 fl oz
- Farm fresh eggs - 3 pieces
- Sugar - 4.4 oz
- Baking Powder - 1 piece
- Wheat Flour - 7.1 oz
- Salt - ½ teaspoon
- Citrus Zest Mix - 1 piece
- Orange zest - 1 piece
- Ground clove - ½ teaspoon
- Cardamom - ½ teaspoon
- Ground Cinnamon - ½ teaspoon
Step by Step guide
Step 1
Chop the dried fruits coarsely and soak them in 100 ml of rum. Let them steep for 2–3 hours.
Step 2
Beat the eggs into a froth with the sugar.
Step 3
Mix and gradually add the remaining ingredients to the egg and sugar mixture.
Step 4
Combine with the soaked dried fruits, and if the rum has not been fully absorbed, pour it in as well.
Step 5
Transfer to 2 standard baking pans lined with parchment paper and bake at 356°F for 75 minutes on the lowest rack of the oven. Remove, let cool completely, wrap in plastic wrap, hide away, and let sit for at least a week.
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