Christmas Cake with Rum and Candied Fruits
Baking and Desserts • European
Description
Christmas Cake with Rum and Candied Fruits
Ingredients
- Dried Apricots 10 oz
- Green Figs 15 oz
- Dates 10 oz
- Raisins 10 oz
- Dried ground orange peel 10 oz
- Hazelnut 20 oz
- Rum 5 fl oz
- Farm fresh eggs 3 pieces
- Sugar 5 oz
- Baking Powder 1 piece
- Wheat Flour 5 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 355°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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