English Christmas Cake

English Christmas Cupcake with Candied Fruits

To prepare a traditional English cake, take:

• fruit candied fruits - 200 g


• nuts - 200 g


• flour - 175 g


• dried apricots - 125 g


• margarine or butter - 75 g


• ginger candied fruits - 50 g


• eggs - 3 pcs.


• cognac, sherry or brandy - 3 tbsp. l.


• baking powder - 1 tsp.


• cinnamon - 1 tsp.


• cardamom - 1 tsp.


• Ground ginger - 1 tsp.


• nutmeg - 0.5 tsp.


• ground cloves - 0,5 tsp.


• half a lemon peel and half an orange

To impregnate and decorate the Christmas cake you will need:

• orange jam - 125 g.


• cream-liqueur from cognac, sherry or brandy - 10 tbsp. l.


• fruit candied fruits

Chop in small cubes of dried apricots, ginger andfruit candied fruits. Roughly chop the nuts (you can take any nuts, for example, almonds, hazelnuts or walnuts). Zest in half an orange and half a lemon. Sift 100 g of flour with baking powder in dried apricots, candied fruits and nuts. Thoroughly mix everything, add spices (cinnamon, cardamom, nutmeg, ground ginger and cloves), mix again.

Take a soft butter and margarine, stir itto a creamy consistency. Add the remaining 75 g of flour, eggs, sugar and alcohol to the oil, mix well. The resulting cream is carefully mixed with candied fruits and flour.

Take a demountable baking dish with a diameterabout 18 cm. Lubricate it with oil, and place the borts with baking paper. When approaching, the dough can begin to climb out of the mold. To prevent this, wax paper should protrude by 2 cm beyond the edges of the mold. Put the dough in the mold. Heat the oven to 150 ° C and bake a cupcake in it for two hours.

Ready cake pour cream-liqueur. Let it brew for five days, every day sprinkling with two tablespoons of liquor. After that, the cake can last another 10-12 days. The day before the filing again, pour it liqueur. On the day of the feed, heat the orange jam, rub it through a sieve and cover the jam with a cake. Decorate it with candied fruit and serve it to the table.

Bon Appetit!