Do you want to inspire your loved ones for Christmas this year with an alternative to stollen?
Then bake an English Christmas cake instead.
Are you a fan of British pastries or do you know someone you can use them to make Christmas * happy?
Then this
recipe for an English Christmas cake is
just right.
The Christmas cake is a bit reminiscent of the German Christmas stollen, because it also contains dried fruits such as raisins and sultanas as important ingredients.
A big difference to conventional cakes and tarts: Christmas cake should steep for a long time and not be eaten freshly baked.
If you want to serve it at Christmas, you should bake it at least a week in advance.
In addition, the
Christmas cake has to be "fed" with a little brandy every day
.
This makes it particularly juicy.
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Christmas cake from England: these are the ingredients you need for a Christmas cake
Ingredients for a springform pan with a diameter of 20 cm:
450 g dried cranberries
175 g each of sultanas and raisins
50 g pickled cherries
25 g orange peel
25 g lemon peel
100 ml brandy (alternatively other brandy)
225 g soft butter
225g brown sugar
1 tbsp sugar beet syrup
4 eggs
1 teaspoon lemon peel
1 tsp orange peel
225 grams of flour
½ teaspoon salt
¼ teaspoon nutmeg
½ teaspoon mixed spice (typical British spice mix, consisting of allspice, cinnamon, nutmeg, cloves, coriander and ginger - you can alternatively use gingerbread spices)
50 g of chopped almonds
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Christmas Cake Recipe: How to Bake the English Christmas Cake
Put the
cranberries
,
sultanas
,
raisins
,
cherries
,
orange peel
and
lemon peel
in a bowl and pour in the
brandy
.
Mix everything together well, cover the bowl with cling film and let the fruits soak for at least 12 hours.
The next day, preheat the oven to 140 ° C top / bottom heat and line a springform pan with baking paper.
Beat the
butter
with the
sugar
until frothy.
Add the
beet syrup
,
eggs,
and
lemon
and
orange peel
.
Sift the
flour
into a second bowl and mix it with the
salt
,
nutmeg
,
mixed
spice
and the chopped
almonds
.
Now gradually fold the dry ingredients into the remaining dough.
Then fold in the pickled fruits.
Pour the batter into the springform pan and bake the cake for
3.5 hours
.
If the cake is browning too much, turn the oven heat down to 120 ° C or place a sheet of baking paper on the pan.
Do the
chopsticks test
towards the end of the baking time
.
Let the cake cool at room temperature.
Poke the surface of the cake a few times with a kebab skewer and pour 1 tablespoon of brandy (
brandy
) over the cake
twice a day
.
Repeat this until you serve the cake for Christmas.
In the meantime, store the Christmas cake in a dark and cool place.
In order
to come close to
the traditional
original from England
, you should cut the cake topper straight, spread 3 teaspoons of warm apricot jelly and finally
cover
the cake with a layer of
marzipan
(about 600 g) and then with
fondant
.
If you are a beginner in baking, you can leave out this part, the
Christmas cake
tastes so good and is more reminiscent of a
fruitcake
.
Thanks to its ingredients and consistency, the English Christmas cake can be kept for
several weeks
.
Store it in a cool place in the dark.
(mad) * Merkur.de is part of the nationwide Ippen-Digital editors network.
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