Christmas Fruit Cake
A rich, velvety holiday staple packed with rum-soaked dried fruits, toasted nuts, and warm spices, baked low and slow to create a dense, deeply flavorful cake that improves with age.
COOKING INFORMATIONS
INGREDIENTS:
Main Ingredients:
• 54g wheat flour
• 1 egg
• 54g butter
• 54g sugar
• 87g dark raisins
• 33g mixed peel
• 25g red glacé cherries
• 25g green glacé cherries
• 13g lemon juice
• 45g orange juice
For Decoration:
• Dried apricots, as needed
• Red & green glacé cherries, as needed
COOKING INSTRUCTIONS
1. Soak the raisins, mixed peel and cherries in orange juice and lemon juice for a while until the fruits absorb the juice.
2. Beat the butter and sugar until light and fluffy.
3. Gradually add the egg while continuing to beat until well combined.
4. Add the wheat flour and gently fold until just combined.
5. Add the soaked fruits and gently mix until evenly distributed.
6. Pour the batter into the prepared mould and smooth the surface.
7. Bake at 160°C for 45–60 minutes, or until the cake is fully cooked, then let it cool before serving and decorating.
