Soaked cake with dried fruits
Votes: 1
Time: 1 hour 45 minutes
A dried fruit cake soaked in alcohol is traditionally baked for Christmas and other winter holidays. The best thing about it, besides the taste, is that you don't have to wait until the last minute. You can bake it in advance, several weeks before the holiday. It keeps for a long time and only gets better with time. Despite the large number of ingredients, this cake is easy to make. You don't need a mixer: just a saucepan, a wooden spoon, and your hands. It's essentially a four-step process: soak the dried fruit in alcohol, simmer it briefly in apple juice with butter and spices, knead the dough, bake, and let it steep in the aromatic brandy for several weeks.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup golden raisins
- 1 cup black raisins
- 0.5 cups dried cranberries
- 0.5 cups dried blueberries
- 0.5 cups dried cherries
- 0.5 cups chopped dried apricots
- Zest of 1 lemon, coarsely chopped
- Zest of 1 orange, coarsely chopped
- 1/4 cup chopped candied ginger (candied fruit)
- 1 tbsp. golden rum
- 1 cup of sugar
- 140 g unsalted butter
- 1 cup unfiltered apple juice
- 4 whole cloves, ground
- 6 allspice berries, ground
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 and 3/4 cups premium flour
- 1.5 tsp salt
- 1 teaspoon of baking soda
- 1 teaspoon baking powder
- 2 eggs
- 1/4 - 1/2 cup toasted pecans, chopped
- Brandy to soak the cake
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Recipes with similar ingredients: premium flour, eggs, raisin, dried apricots, dried cranberries, dried cherries, blueberry, Orange zest, candied fruit, apple cider, rum, allspice, carnation, ground ginger, cinnamon, pecans, brandy
Cooking the dish according to the recipe:
- Combine the dried fruit, candied ginger, and both zests. Add the rum and let sit overnight or microwave for 5 minutes to soften the dried fruit.
- Place the dried fruit and liquid in a saucepan with the sugar, butter, apple juice, and spices. Bring the mixture to a boil, stirring frequently, then reduce the heat and simmer for 5-10 minutes. Remove from the heat and let cool for at least 15 minutes. The mixture can be prepared up to this point, then covered and refrigerated for up to 2 days. To continue cooking, bring the fruit mixture to room temperature.
- Preheat oven to 160°C.
- Combine all dry ingredients and sift into the fruit mixture. Quickly mix the batter with a large wooden spoon, then fold in the eggs one at a time, then fold in the nuts. Pour the batter into a 25cm loaf pan and bake for 1 hour. Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done. If not, bake for another 10 minutes and check again.
- Remove the cake from the oven and place it on a wire rack. Brush or squirt some cognac into the cake and let it cool completely, then remove it from the pan.
- Once the cake has cooled completely, place it in an airtight container. Check the cake every 2-3 days and, if it's dry, brush it with cognac. The cake's flavor will improve significantly over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient how lucky they are.
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