Every year for the New Year, I bake something delicious. It's unprecedented, you say, everyone bakes. And you will be right. But in the past few years, my hobby has been specifically about Christmas baking. Namely stollens and muffins based on "drunk berries", which give a unique taste and aroma of the holiday. Last year's Christmas cupcake turned out to be adorable. But not quite aged according to the original recipe. They just giggled at me. And here's the result: Yorkshire tea cake on the New Year's table delighted with fabulous aromas, colors and aftertaste. # new year Baking dish suitable for bread L7 or size 24x11x6.5
Ingredients: flour, dried fruits (candied fruits, raisins, dried apricots, cherries, figs... whatever you can find), dark rum (perhaps cognac, strong citrus liqueur, brandy... what you find at home), sugar, large eggs, boiling water, Earl Gray tea, baking powder, cinnamon, cardamom, nutmeg, vegetable oil, For icing:, white chocolate, butter, cream
Cooking method:
For a start, you should prepare dried fruits. About 1 to 2 days before baking. To do this, pour boiling water over the tea, let it brew and cool slightly. Pour dried fruits with strained tea. Add 50 ml of strong alcohol. Stir, seal tightly and refrigerate. During this time, dried fruits will absorb almost all the liquid.
Beat eggs with sugar for 3-4 minutes until they turn white and increase in volume. Carefully transfer the dried fruits with the remaining liquid into the proteins and mix with a spatula.
In a large bowl, sift the flour, baking powder, spices and mix thoroughly until the mixture is homogeneous.
Mix dry flour mixture with dried fruits. Stir thoroughly so that all the flour is saturated with moisture. The dough will be firm enough, not runny. Grease a baking dish with vegetable oil. Can be paved with baking paper if you are concerned that the cake will not come out loosely.
Preheat the oven to 160 gr. Bake the form for 1 hour 30 minutes. Willingness to check with a wooden skewer or toothpick. Cool the finished cake slightly in the mold, and then remove and cool completely at room temperature.
Grease the cake with the rest of alcohol, wrap in baking paper. It is advisable to withstand a day. It stood in my refrigerator for almost 2 weeks.
Make the glaze a few hours before serving. Melt white chocolate with butter and cream in a water bath. Pour the hot icing over the cake. Decorate as you wish. And enjoy your holiday tea!