Every year I make this Christmas cake, the recipe for which we got thanks to the English traditions

Thanks to the Christmas holidays, all family members gather at one table. The most favorite dishes, the most luxurious delicacies, the most delicious sweets are on the table. After all, these symbolic treats personify wealth, health and well-being.

Each holiday bakery has its own story. One of the oldest recipes came to us thanks to English traditions. Christmas cake has undergone significant changes over the centuries: from porridge with raisins to baked goods with nuts, dried fruits and spices.

Especially tasty and aromatic pastries are obtained if they are prepared two weeks before the holiday.

Today I will share with you my version of the Christmas cake recipe. I have been using it for several years now and consider it one of the best.

Cake ingredients:

Wheat flour - 300 grams
Butter - 230 grams
Cane sugar - 180 grams
Eggs - 4 pcs.
Vanilla sugar - 10 grams
Baking powder - 10 grams
Dried fruits - 500 grams
Cognac - 150 ml.
Salt - 1 pinch

Glaze Ingredients:

Powdered sugar - 100 grams
Lemon juice - 0.5 pcs.

instagram viewer

I prepare the necessary products. Sift the flour through a fine sieve. I first take out the butter from the refrigerator so that it becomes soft.

Cane sugar can be replaced with regular white sugar.

Use dried fruits as desired, whatever you like. You can add any nuts or candied fruits to the mixture. In this recipe, I use a mixture of white and dark raisins, dried cherries, dried cranberries and figs. At least a day, pour the mixture with cognac and leave it to infuse.

In the bowl of the kitchen machine I combine granulated sugar, vanilla sugar and soft butter (225 grams). Beat until fluffy, smooth.

I add eggs to the mixture one at a time, continuing the whipping process. I add each subsequent egg only after the previous one has completely intervened.

Combine flour (250 grams) with baking powder and fine salt, add to the liquid ingredients and mix.

Pour the remaining flour into the mixture of dried fruits and mix them.

During the infusion, they had to absorb all the cognac. If this does not happen, drain the remnants of the cognac, and dry the dried fruit slightly on a paper towel before rolling in flour.

Stir in the dried fruit mixture into the dough.

Grease a cake pan with a diameter of 24 cm with a little butter and sprinkle with flour.

I spread the dough and tamp it lightly so that the mass is evenly distributed and there are no voids in it.

Preheat the oven to 180 degrees. I transfer the mold with the dough, reduce the oven heating temperature to 150 degrees and bake the cake for 90 minutes. I check the readiness of the baking with a wooden skewer.

I cool the finished cake, take it out of the mold and wrap it first in a layer of parchment paper, and then in a layer of foil. I put it in a cool place.

The longer the baking is infused, the more aromatic and tasty it becomes.