Christmas cakes should generally be started the night before, with an overnight soak of the dried fruit. But not mine ! This simple Christmas is so rich & chewy it can be eaten plain. But no one turns away from a custard slosh !
Excellent made during the day, can be stored for centuries, and it’s equally delicious with or without alcohol .
Dried fruits (raisins, apricots, pineapple, cranberries, prunes, cherries, etc.): 725g (in small pieces)
Brown sugar: 195g
Slivered almonds: 50g
Butter (or vegetable margarine): 195g
Rum: 5cl + 2 tablespoons
Orange juice: 8cl
Lemon: 3 tablespoons
Cinnamon: 1.5 tablespoon
Anise coffee: 1 C
Nutmeg: 1 C
Ginger: 2 pinches
Mixed cloves: 1
Salt: 1 pinch
Candied cherries: some
Whole almonds: 5-6
To start, cook together the butter, sugar, 5cl of rum, orange juice, lemon juice and dried fruits in a casserole dish over medium heat.
Be sure to simmer for about 5 minutes, at the first boil, stirring regularly.
Then you can transfer to a bowl and let cool for about 30 minutes.
Set the oven temperature to 140 ° C then line a 20 cm diameter mold with baking paper.
Pour flour, spices, flaked almonds & salt on cooled fruit also blend well.
Choose a bowl, add the eggs and fold them into the dough.
You will want to mix well, then pour into the mold.
Once cooked, garnish with whole almonds and candied cherries. The cooking time is 2 hours.
Don’t forget to prick the cake with a skewer out of the oven, then pour the 2 tbsp. of remaining rum.
It takes at least 1h30 before unmolding on a serving dish.