English Christmas Cake
An English Christmas cake is a classic, spiced cake filled with dried fruit, nuts, and warm Christmas spices. It is best when left to mature for several weeks, which gives it a deep, rich flavor. The Christmas cake is a dense and substantial cake, so it can easily be enjoyed as a piece of "confectionery." The cake can be stored for several months if kept covered in a cool place.
Posted on 11/9/2024
Servings
20
Total time
1 hour & 30 minutes
Servings
20
Total time
1 hour & 30 minutes
Ingredients
Decoration
Instructions
Beat the brown sugar and butter, then add one egg at a time.
Set aside 1 tbsp of flour and add the rest of the flour along with cloves, ginger, cinnamon, nutmeg, and salt.
Blanch the almonds and chop them coarsely.
Chop the glacé cherries and candied orange peel.
Toss the reserved 1 tbsp of flour with the raisins, currants, almonds, glacé cherries, and orange peel.
Stir the fruit mixture into the batter and add the port wine and syrup.
Pour the batter into a greased springform pan (Ø24 cm) and bake the cake at 180°C conventional oven for 50 minutes.
Remove the cake from the oven and poke holes in the warm cake – drizzle with 50ml whiskey or cognac.
Remove the springform and let the cake cool completely.
Let the cake stand covered for at least two weeks and regularly drizzle with the remaining alcohol (150ml).
Decoration
After the two weeks, decorate the cake.
Roll out the marzipan and cover the cake.
Beat the egg white and powdered sugar together and spread it over the cake.
Top with a glacé cherry.
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