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Come and learn how to make a delicious Candied Fruit Cake to Celebrate Christmas! ????✨ This cake is the perfect star for your party table. ???? CAKE WITH CRYSTALIZED FRUITS DOUGH INGREDIENTS 210g White Rose wheat flour 200 g Butter at room temperature 160g Refined sugar 80g Brown sugar 4 eggs 7g Chemical baking powder 110g toasted sliced almonds 150g chopped candied fruits 25g grapes black and white raisins 100g of chopped cherries in syrup 60ml of Cognac ½ teaspoon of ground cinnamon ½ teaspoon of nutmeg butter and wheat flour for greasing and dusting the pan INGREDIENTS COVERING 260g of icing sugar 60ml of milk 20g Butter Candied orange peel Sliced almonds Fresh figs and cherries Small sprigs of Rosemary Fondant Christmas decorations Sliced almonds to taste DOUGH PREPARATION METHOD 1. Preheat the oven to 180 ºC and grease the English cake pan (17 x7x7). 2. Place the raisins in a bowl and pour over the brandy. Let it soak while you prepare the other ingredients. 3. In a bowl, sift the wheat flour. Add the yeast, cinnamon, nutmeg and chopped almonds. Mix well. 4.In the mixer, add the butter and beat for about 2 minutes, until creamy. 5-Add the sugar and beat at medium speed for about 10 minutes, until it forms a fluffy cream. Add the eggs one by one and add to the cream, beating well between each addition to combine. 6. Add the dry mixture in stages and beat after each addition just to mix. 7. Remove the bowl from the mixer, pass the raisins through a sieve and reserve the brandy. 8-Add the raisins to the cake batter, add the candied fruits and cherry syrup and mix gently with a spatula. 9. Transfer the dough to the greased baking dish. Place in the oven and bake at 180ºC for around 1h30 8. Once baked, remove the cake from the oven and let it cool for at least 15 minutes. 9. Unmold and brush the entire surface of the cake with the reserved brandy - the warm cake absorbs the brandy and becomes moist and fragrant. Wait for the cake to cool before decorating with the icing and fruits. PREPARATION METHOD TOPPING 1. In a small pan, add the sugar, milk, butter and orange zest. Place over low heat and cook without stopping stirring. Once the butter melts, mix for another 1 minute and turn off the heat. 2. To decorate, drizzle the cake with the icing, place the candied orange peels, almonds, figs, cherries and rosemary sprigs on the still-damp icing to set. Serve next.