Dried Fruit Christmas Cake – Every bite and taste is different

In home decor to get into the holiday spirit, in addition to the tree and wreaths on the banister and all around the doors, dining room decor is also included, with the necessary sweets.

Along with the classic melomacaroni and kourabiedis, Christmas cakes hold a special place in our hearts, which is why today's recipe is in the Christmas spirit.

Eid cakes are delicate and rich in flavor with dried fruits and nuts.

Christmas Cake with Dried Fruits – Every bite has a unique taste

Material

• 1 pound mixed dried fruit (use a combination of raisins, cherries, cranberries, peaches, and figs)
• Zest and juice of 1 orange
• Zest and juice of 1 lemon
• 150 ml cognac, whiskey or rum
• 250 grams of butter, room temperature
• 200 grams of brown sugar
• 175 grams of all-purpose flour
• 100 grams of grated almonds
• 1/2 teaspoon. baking powder
• 2 tablespoons mixed spices
• 1 tablespoon grated cinnamon
• 1/4 teaspoon. Grated cloves
• 100 grams of ground almonds
• 4 large eggs
• 1 tablespoon vanilla extract

application

Place mixed dried fruit, orange and lemon zest and juice, rubbing alcohol, butter, and brown sugar in a large saucepan over medium heat.

Once it boils, reduce the heat and simmer for 5 minutes. Place the fruit mixture in a large bowl and leave it to cool for half an hour.

Preheat the oven to 150 degrees and fan. Line a cake pan with a double layer of parchment, then wrap a double layer of newspaper around the outside of the pan – tie with string to secure.

Add the flour, ground almonds, baking powder, allspice, cinnamon, cloves, almond flakes, eggs and vanilla extract to the fruit mixture and mix well, making sure there are no flour clumps.

Place the mold you prepared, level the top with a spoon, and bake it in the middle of the oven for about an hour and a half. Then insert a skewer into the center of the cake to make sure it is done. If any of the liquid cake batter sticks to the skewer, return the cake to the oven for another 10 minutes, then check again.

Remove the cake from the oven, poke holes in it with a skewer and sprinkle with 2 tablespoons of alcohol. Leave the cake to cool completely in the mold, remove the parchment paper and serve it on a plate.

Note: If you like, you can add the frosting when the cake reaches room temperature.