Christmas fruit cake
Christmas dessert consisting of a cake with dried fruits and a variety of dried and candied fruits.
During the process, alcohol (usually brandy) is repeatedly applied to the cake with a brush, which means that, in addition to acquiring a mild brandy flavor and a moist texture, this dessert will keep for years and years. You have to start making it several weeks before Christmas.
1 cup (227g) unsalted butter
1/2 cup (110g) Brown sugar
1/2 cup (110g) packed brown sugar
3 large eggs
3 tbsp brandy to apply to the cake
Orange juice and peel
Peel of a lemon
3/4 cup (65g) chopped almond
1 cup (100g) chopped hazelnuts, walnuts, pecans, or almonds
680g an assortment of dried fruits (apricots, figs, plums …), candied fruits, mixture of chopped peel and glazed cherries
340g an assortment of grapes, blueberries, and / or dried cherries
2 cups (280g) flour for all uses
1 cdts yeast
1/4 cdts Salt
Butter a 20cm mold. Cover the bottom of the pan with buttered parchment paper. Also cover the edges of the pan with a buttered strip of parchment paper that extends 2 inches over the pan. Preheat the oven to 160ºC.
In the bowl of an electric mixer, or with a hand mixer, beat the butter and sugar until the mixture is light and fluffy. Add the eggs one by one, beating the mixture well between each one. Add the brandy, the juice and the orange peel and lemon peel. Then add all the dried fruits and the candied fruits and chopped raisins. In another container, mix the flour, salt and yeast and pour over the cake batter.
Spread the dough inside the prepared mold and place the mold on the baking tray. Cook at precooking temperature for one hour, then lower the oven temperature to 150ºC and cook for another hour and a half. Remove from the oven and allow to cool completely. With a toothpick, make holes in the cake and apply a little brandy with a brush. Wrap well with plastic wrap and aluminum foil and store in a cake bag. Repeat the brandy application periodically (about two or three times a week) until Christmas.