Merry Christmas Everyone ! Presenting a dark, moist and yummy Christmas Cake from my kitchen ! Ideally this cake should be made at least a week before Christmas , but I only had 2 days on my hand ! The dry fruits and nuts for this cake have to be soaked overnight (for a day, preferably 2)
This recipe will make a large 12 inch as well as smaller 8 inch cake, that serves at least 10-12 people !
This cake recipe is inspired by chef Sabrina Katakam.
- 350 g flour ( I used unbleached all purpose flour, you can use regular flour too)
- 1 tsp ground cinnamon
- 1 tsp powdered nutmeg and cloves (or allspice powder if you have that)
- Peel of 2 oranges, and 1 lemon
- 100 g cherries
- 100 g almonds
- 900 g mixed dried fruit ( I used dates, prunes, dried berries, golden raisins, craisins)
- 450 g dried black currants and dried blueberries
- 225 g finely chopped black grapes
- 225 g raisins
- 4 large eggs
- 4 tbsp milk
- 225 g butter
- 225 g dark moist brown sugar
- 1/4 cup sugar for grinding with the orange and lemon peel
- 1 tbsp maple syrup
Note: I used a stand mixer for making the cake batter, you can use a food processor or any other method for blending too
- Chop the grapes and cherries fine
- Chop the almonds fine
- Soak all the dried fruits, almonds, currants, cherries, blueberries, grapes and raisins in 4 tbsp of coconut water. Leave it at room temperature overnight (preferably for 2 days)
- On the day you make the cake, coat the soaked fruit-dry fruit mixture with a little flour. This will prevent it from becoming sticky
- Beat the egg whites and yellow, adding 1 tbsp sugar until the mixture is smooth and frothy
- The final mixture should look like this
- Grind the orange peel, lemon peel with 1/4 cup sugar
- Cream together the lemon, orange peel mixture, butter, sugar and maple syrup until the mixture is soft. Do not over-beat as this type of cake does not need much beating as light cakes
- Gradually blend in the egg mixture and dry ingredients (flour, cinnamon, nutmeg, clove)
- Stir in the fruit a little at a time
- Prepare the cake tin as follows
- Line the bottom of the tin with four layers of parchment paper
- Cover with a greased parchment paper that covers the sides of the tin as well
- Such a padding will help keep the cake moist
Preheat the oven to 325 degrees Fahrenheit
- Bake at this temperature for 1 1/2 hours and then lower the temperature to 275 degrees Fahrenheit, and bake further for 20 minutes.
- Baking time may vary for your oven, so test the cake to make sure it is well cooked
- To test the cake: First press on top – it should feel firm and the edges should easily release from the tin. Now, cool the cake on a wire rack. Turn the cake out carefully and wrap it tight with a cling wrap
- Keep moistening the cake with coconut water ( Brush the cake with coconut water) until it is ready to serve. This cake has a good shelf life.
Enjoy the holiday season !