Christmas fruit cake

Christmas fruit cake

Christmas fruit cake

Christmas fruit cake


Another version of the Christmas fruit cake. A taste of a different, but no less intense and enjoyable.

Ingredients: (2 cupcake  14 x 24 cm)

  • 1.5 cups chopped dried peaches
  • 1.5 cups chopped dried apricots
  • 1 cup chopped dried pears
  • 3/4 cup light raisins
  • 1/2 cup Muscat raisins
  • 3 tablespoons chopped candied orange crusts
  • 1 cup Bourbon, whiskey or cognac
  • 2 cups flour (455 g)
  • 1 teaspoon soda
  • 1/2 tsp salt
  • 1 1/4 teaspoon ground nutmeg
  • 1 1/4 TSP ground ginger
  • 1/8 teaspoon ground cinnamon
  • 2 cup roasted cashews (260 g)
  • 2 cups peeled pistachios (300 g)
  • 1 ripe pear
  • 230 g butter at room temperature
  • 1 cup sugar
  • 4 large eggs (200 grams without shell)
  • 1/2 cup sour cream
  • 60 ml lemon juice
  • 1 tablespoon vanilla extract



I cooked cupcake from existing products, replacing some ingredients. As a nutsdried fruits I had dried apricots, light raisins, a little Candied Ginger, dried cranberries and cherries, a little orange and candied pineapple. Of cashew kernels were, and instead of pistachios and Brazil nuts peanuts claimed. Instead of vanilla extract almond claimed.

The day before baking or the same morning all dried fruits cut into the size of a punch line, folded into a suitable container which can be closed and pour theliquor. Leave hours to 6, sometimes shaking. I have alcohol almost completelyabsorbed.

200 g cashews mince finely. The remaining nuts after roasting, chop into small pieces. Pear without skin grate and mix with dried fruits.

Oven Preheat to 305 f. Form greased with oil and lay the paper on the bottomand long sides.

In a separate bowl sift the flour, soda, salt and spices. Mix with peanut flour. Beat butter with sugar until light. Then add eggs one at a time and beat well after each egg is added. The weight can seem like a curled-up, but that’s OK. In oil mixture in three steps add nut-flour, alternating with sour creambegin and end with flour. Gently stir and pour the lemon juice and vanilla (Almond) extract. In the dough a few receptions mix with nuts and dried fruits.

Shift the prepared batter in the molds, top level. Send in the oven and bake forapproximately 45 minutes and 1:00. May need more time. Check the readiness of the wooden stick-it should go from the middle of the cupcake.

The finished cupcakes out of the oven, let stand for 10 minutes in the forms. Remove from molds and let cool completely on a wire rack. Wrap in foil and send in the refrigerator at least a day or two, but you can also immediately eat. But tastier will stand if a couple of days. Before serving, bring to room temperature.

Stored in the refrigerator for weeks 2.5-3 well packed.

For tea called can cook Fig & Pistachio Tart

You can leave a response, or trackback from your own site.

Leave a Reply