CHRISTMAS fruitcake.

This is one of the most delicious Christmas cakes. It is not saturated with dried fruits, nuts are not many, and they are without skin. Thanks to the mastic, it does not need further impregnated with alcohol.

What it is kept in an ideal, not exactly say, as it was given to be eaten in a couple of days. But I’m sure that will stand for 2-3 weeks without any problems, but if no postmark and impregnating a couple of times a week, brandy or cognac, and then maybe a month.

— 220 g butter,
— 110 g of brown sugar
— 110 g of white sugar,
— 3 eggs,
— 3-5 tablespoons of brandy or rum,
— Zest of 1 orange and 1 lemon
— 50 g of ground almonds,
— 100 grams of nut mixture (peeled almonds and hazelnuts)
— 500 g of a mixture of dried fruits (apricots, colored kumquats, cherries, light raisins)
— 250 g flour
— 1 teaspoon of baking powder,
— 1/4 tsp salt.
The day before baking the mixture of dried fruit mix in a bowl, pour the cognac. I used her favorite color kumquats, cherries, apricots, raisins and a little light. Dried fruit is desirable to cut into small equal pieces.

Heat oven to 160 degrees. A round shape with a removable bottom, a diameter of 18-20 cm. Grease with butter, bottom pave parchment. In a separate bowl sift flour, baking powder, and salt.

Beat butter and sugar until fluffy, add the eggs one at a time, beating well after each finely grated orange zest and lemon.

Stir, add the almonds (almond flour), dry mix, nuts and dried fruit (they do not need pressing, together with the remnants of cognac). Gently stir with a spatula. Put in shape, smooth.

Bake about 1 hour 20 minutes. Cool. Still warm from top to pour brandy. When cool ponostyu, can be covered with mastic or marzipan. If you keep going for a long time (but not more than 3 weeks), it should be well wrapped in paper or freeze.

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