Creole Christmas Fruit and Whiskey Cake
Baking and Desserts | American cuisine
⏳ Time
1 hour 35 minutes
🥕 Ingredients
18
🍽️ Servings
8
Description
The ideal aging time for the Creole cake is 3 weeks.
Ingredients
- Sugar - 3 cups
- Water - 5 fl oz
- Meyer Lemon Juice - 2 tablespoons
- Citrus Zest Mix - 1½ tablespoons
- Dried Turkey - 8.8 oz
- Butter - 7.9 oz
- Ground Almonds - 1.8 oz
- Orange bitters - ½ cup
- Farm fresh eggs - 4 pieces
- Wheat Flour - 10.6 oz
- Baking Powder - 1 teaspoon
- Salt - 0.1 teaspoons
- Ground Cinnamon - 0.1 teaspoons
- Nutmeg - a pinch
- Chopped almonds - 2.3 oz
- Pecan - 2.8 oz
- Hazelnut - 2.3 oz
- Irish Whiskey - 2 fl oz
Step by Step guide
Step 1
Combine 1 cup of granulated sugar with 1 cup of water and heat over medium heat in a medium-sized saucepan with a heavy bottom.
Step 2
Add lemon juice and zest to the sugar syrup. After boiling, let the syrup simmer for another 2 minutes.
Step 3
In a large bowl, mix dried berries (blueberries, cranberries, cherries, raisins) and chopped dried apricots. Pour the sugar syrup over the mixture, cover, and let sit for 5 minutes. Strain the fruit mixture, but do not discard the syrup.
Step 4
For the batter, beat the butter with sugar and ground almonds using a mixer on low speed (about 2 minutes). Then add 1 egg and ¼ cup of Grand Marnier (or any other orange liqueur) and continue to beat.
Step 5
In a separate bowl, mix flour, baking powder, salt, cinnamon, and nutmeg. Add the egg-butter mixture to the flour and beat with a mixer on low speed until smooth (2 minutes).
Step 6
Fold in the berries, apricots, crushed nuts, and mix well.
Step 7
Pour the batter into a round non-stick baking pan and place it in an oven preheated to 347°F for 45-50 minutes.
Step 8
Let the finished cake cool in the pan for at least 20 minutes before carefully removing it.
Step 9
Make many small holes in the top surface of the cake (a toothpick works best). Mix the remaining syrup with the liqueur and whiskey. Pour this mixture over the cake.
Step 10
Wrap the finished cake in cheesecloth and place it in an airtight container or plastic bag, leaving it in the refrigerator for at least 2-4 days to soak. While the cake is aging in the refrigerator, periodically drizzle it with the syrup mixed with liqueur and whiskey.
Step 11
Serve with warm bourbon sauce.
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