Germans always prepare a Christmas tun for Christmas, and they start doing this almost a month in advance, so that the baked goods can rest and soak properly.
The British also have their own recipe and not without quirks. The inhabitants of Foggy Albion bake Christmas cake.
You will need:
- flour - 75 g;
- salt - a pinch;
- cinnamon, ginger, nutmeg, cloves - 3 g each;
- vanillin - 1 g;
- dried fruits - 230 g;
- almonds and hazelnuts - 300 g;
- butter - 75 g;
- sugar - 75 g;
- orange;
- egg - 1 pc.;
- cognac (rum) for soaking - 2-3 portions of 50 g each.
How to cook
1. Sift the flour twice, then mix with all the dry spices.
2. Beat butter with sugar, add zest of half an orange, egg and add flour in portions. Knead the dough.
3. Add prepared dried fruits, chopped nuts, and mix until they are evenly distributed in the dough.
4. Line the baking pan with foil, place the dough and put it in the oven preheated to 150 degrees for 45-50 minutes, then reduce the temperature to 130 degrees and bake the cake for 20 minutes. Check the readiness with a skewer.
5. Let the cake cool in the pan. Then turn it over onto a sheet of foil. Make a few holes with a skewer and pour in cognac.
6. Wrap the cake in foil and put it in the refrigerator for 2-3 weeks. During this time, you will need to soak the pastry in cognac or rum 1-2 more times, 50 grams each. The last soaking should be done no later than a week before serving.
Bon appetit!
