Christmas cake with nuts, dried fruit, tangerines and alcoholic notes.


At a diameter of 24 cm:

For the dough:

320 g flour

150 g butter, cut into small pieces

50 g of fine granulated sugar

1 egg

4 Mandarin (pitted with small slices)

A pinch of salt

For filling:

250 g of candied and dried fruit (I have ginger, prunes, raisins and cherries)

100 ml of flavored alcohol (I have a brandy and wine)

125 g of nuts (I almonds, cashews and walnuts)

50 g flour

1 tsp ground cinnamon

1 tsp a mixture of spices (cloves, nutmeg, cardamom)

175 g of honey

100g dark brown sugar

2 tsp water

For registration:

1 egg white

Cherries, mint


1.Melkoy grater to remove the zest from all mandarins. Put it in a small bucket with butter and place over medium heat. Once the butter is completely melted and starts to crackle, remove the bucket from heat. Slightly cool the oil.

2. The butter add the sugar, salt and egg, mix well. Add all the flour and quickly knead the dough. If the dough does not gather into a ball, moisten it with tangerine juice.

3. Roll out the dough to a thickness of 2.5-3 mm and a shift in shape. Put the form with the dough in the refrigerator. Remains of dough in a bowl and cousins ​​also put in the refrigerator 15 minutes (I could not get to roll, so the dough distributed in shape with his hands).

4. Tangerines cleaned and disassembled into slices.

5. Dried fruits wash and dry. Prunes and ginger cut into pieces. Stir in the ladle, add all the spices, pour the alcohol and set on fire the weakest. Cover with a lid and then 15-20 minutes, stirring frequently. The liquid should be absorbed almost completely. Remove the bucket from the heat, cool the mixture.

6. Transfer the mixture of candied fruits and dried fruits in a large bowl, add the coarsely chopped nuts (I grind them in a blender) and tangerines, sprinkle with flour and mix thoroughly.

7. The ladle mix honey, cane sugar, and water. Bring mixture to a boil and cook, stirring occasionally, until the sugar has dissolved. Reduce heat and boil the syrup for 3 minutes more.

8. Remove the bucket from the heat and pour the boiling syrup to the contents of the bowl. Mix thoroughly. The filling is ready.

9. Put the stuffing in the form of chilled dough, flatten with a spoon or your hands, soaked in cold water.

10. Take the remnants of dough from the refrigerator, roll out the layer thickness of 2-2.5 mm and cut figurines reminiscent of Christmas stars, bells, Christmas trees and holly leaves. This can be done using cookies or recesses for the template, cut out of cardboard.

11. Beautifully carved figurines put on top of the filling. Grease lightly beaten egg whites and place in a preheated 180 degree oven.

12. Bake the cake for about 30 minutes, until the surface does not acquire a beautiful glow. Decorate it with berries dried cherries and mint.

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