Time-Honored Christmas Cake by @cuisinovia

2h45

16 servings

260 g

Mixed spoon sweets

🍇

290 g

Raisins

🍒

110 g

Glazed cherries

🍋

120 g

Dried citrus peels

🍷

150 ml

Sherry

🧈

300 g

Unsalted butter

🍬

240 g

Brown sugar

🍬

9.5 g

Vanilla sugar

🍊

18 ml

Orange zest

🥚

3.6 large

Eggs

🌾

380 g

All-purpose flour

🫙

5.9 ml

Baking powder

🫙

1.5 ml

Baking soda

🧂

3 ml

Salt

🪵

3 ml

Cinnamon

🫙

1.5 ml

Ground cloves

🌰

430 g

Walnuts

🍓

36 ml

Apricot jam

🌰

1.2 kg

Almond paste

🧁

2.4 kg

Sugar paste

🥃

Cognac

  1. Chop
    • mixed spoon sweets
    • walnuts

    Chop 220 g mixed spoon sweets and 360 g walnuts very coarsely, if they are not already prepared.

  2. Place
    • mixed spoon sweets
    • raisins
    • glazed cherries

    Place the 220 g mixed spoon sweets, 240 g raisins, 90 g glazed cherries, and 100 g mixed dried citrus peel in the glass container with lid.

  3. Pour
    • dark rum or sherry

    Pour in 125 ml dark rum or sherry, seal the container, and rotate it to moisten all fruit.

  4. Marinate

    Marinate the fruit for 1440 min, shaking the sealed container occasionally.

  5. Line
    • unsalted butter

    Butter the 20 cm deep round cake pan and line its base and sides with non-stick baking paper.

  6. Preheat

    Preheat the convection oven to 175°C fan.

  7. Beat
    • unsalted butter
    • brown sugar
    • vanilla sugar

    Beat 250 g softened unsalted butter, 200 g brown sugar, vanilla sugar, and 1 tbsp orange zest until pale, fluffy, and light.

  8. Add
    • large eggs

    Add 3 large eggs one at a time, beating for 1 minute after each egg.

  9. Sift
    • all-purpose flour
    • Salt
    • Ground cloves

    Sift 320 g all-purpose flour, 1 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt, 1/2 tsp ground cinnamon, and 1/4 tsp ground cloves together.

  10. Beat
    • Unsalted butter
    • Brown sugar
    • Vanilla sugar

    Add the sifted dry mixture to the butter mixture and beat on low speed only until combined.

  11. Fold
    • walnuts

    Fold the 360 g walnuts into the batter.

  12. Fold
    • mixed spoon sweets
    • raisins
    • glazed cherries

    Fold the marinated fruit and all of its soaking liquid into the batter.

  13. Transfer

    Transfer the batter to the lined cake pan and level the surface.

  14. Bake

    Bake at 175°C fan for 60 min.

  15. Cover

    Loosely cover the cake with aluminum foil and lower the oven temperature to 160°C fan.

  16. Bake

    Continue baking for 45 min, until a skewer inserted into the center comes out clean or with a few moist crumbs.

  17. Cool

    Cool the cake completely in its pan.

  18. Step

    Leave the cooled cake in the pan for 1440 min, then remove it from the pan.

  19. Brush
    • rum, sherry, or cognac for feeding
    • Cognac

    Brush the entire cake with rum, sherry, or cognac using the pastry brush.

  20. Wrap

    Wrap the cake in non-stick baking paper and then aluminum foil.

  21. Brush
    • rum, sherry, or cognac for feeding

    Brush and rewrap the cake 2 to 3 times weekly for 7 to 21 days to mature the flavor.

  22. Fill
    • almond paste

    Turn the matured cake upside down onto the serving platter and fill any holes with almond paste.

  23. Spread
    • apricot jam

    Spread 2 tbsp apricot jam evenly over the cake surface.

  24. Roll
    • almond paste

    Roll out 1 kg almond paste into a sheet large enough to cover the cake.

  25. Step
    • almond paste
    • Apricot jam

    Drape the rolled almond paste over the jam-coated cake and smooth it against the cake.

  26. Brush
    • water
    • Almond paste

    Brush the almond-paste-covered cake lightly with water.

  27. Roll
    • sugar paste

    Roll out 1.5 to 2 kg sugar paste into a sheet large enough to cover the cake.

  28. Decorate
    • sugar paste

    Cover the cake with the rolled sugar paste and smooth the surface before decorating as desired.

Time-Honored Christmas Cake by @cuisinovia

2h45

16 servings

260 g

Mixed spoon sweets

🍇

290 g

Raisins

🍒

110 g

Glazed cherries

🍋

120 g

Dried citrus peels

🍷

150 ml

Sherry

🧈

300 g

Unsalted butter

🍬

240 g

Brown sugar

🍬

9.5 g

Vanilla sugar

🍊

18 ml

Orange zest

🥚

3.6 large

Eggs

🌾

380 g

All-purpose flour

🫙

5.9 ml

Baking powder

🫙

1.5 ml

Baking soda

🧂

3 ml

Salt

🪵

3 ml

Cinnamon

🫙

1.5 ml

Ground cloves

🌰

430 g

Walnuts

🍓

36 ml

Apricot jam

🌰

1.2 kg

Almond paste

🧁

2.4 kg

Sugar paste

🥃

Cognac

Preparation Steps

  1. Step 1/28

    Chop 220 g mixed spoon sweets and 360 g walnuts very coarsely, if they are not already prepared.

    🥄mixed spoon sweets
    🌰walnuts
    🥣mixing bowl

  2. Step 2/28

    Place the 220 g mixed spoon sweets, 240 g raisins, 90 g glazed cherries, and 100 g mixed dried citrus peel in the glass container with lid.

    🥄mixed spoon sweets
    🍇raisins
    🍒glazed cherries
    🍋mixed dried citrus peel
    🫙glass container with lid

  3. Step 3/28

    Pour in 125 ml dark rum or sherry, seal the container, and rotate it to moisten all fruit.

    🍷dark rum or sherry
    🫙glass container with lid

  4. Step 4/28

    Marinate the fruit for 1440 min, shaking the sealed container occasionally.

    🫙glass container with lid

  5. Step 5/28

    Butter the 20 cm deep round cake pan and line its base and sides with non-stick baking paper.

    🧈unsalted butter
    🍰20 cm deep round cake pan
    📜non-stick baking paper

  6. Step 6/28

    Preheat the convection oven to 175°C fan.

  7. Step 7/28

    Beat 250 g softened unsalted butter, 200 g brown sugar, vanilla sugar, and 1 tbsp orange zest until pale, fluffy, and light.

    🧈unsalted butter
    🍬brown sugar
    🍬vanilla sugar
    🍊orange zest
    🥣mixing bowl

  8. Step 8/28

    Add 3 large eggs one at a time, beating for 1 minute after each egg.

    🥚large eggs
    🥣mixing bowl

  9. Step 9/28

    Sift 320 g all-purpose flour, 1 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt, 1/2 tsp ground cinnamon, and 1/4 tsp ground cloves together.

    🌾all-purpose flour
    🫙baking powder
    🫙baking soda
    🧂salt
    🪵ground cinnamon
    🫙ground cloves
    🧺sieve
    🥣mixing bowl
    🥄measuring spoons

  10. Step 10/28

    Add the sifted dry mixture to the butter mixture and beat on low speed only until combined.

    🥣mixing bowl

  11. Step 11/28

    Fold the 360 g walnuts into the batter.

    🌰walnuts
    🥣mixing bowl
    🥄rubber spatula

  12. Step 12/28

    Fold the marinated fruit and all of its soaking liquid into the batter.

    🥄mixed spoon sweets
    🍇raisins
    🍒glazed cherries
    🍋mixed dried citrus peel
    🍷dark rum or sherry
    🥣mixing bowl
    🥄rubber spatula
    🫙glass container with lid

  13. Step 13/28

    Transfer the batter to the lined cake pan and level the surface.

    🍰20 cm deep round cake pan
    🥄rubber spatula

  14. Step 14/28

    Bake at 175°C fan for 60 min.

    🍰20 cm deep round cake pan

  15. Step 15/28

    Loosely cover the cake with aluminum foil and lower the oven temperature to 160°C fan.

    🧻aluminum foil
    🍰20 cm deep round cake pan

  16. Step 16/28

    Continue baking for 45 min, until a skewer inserted into the center comes out clean or with a few moist crumbs.

    🍰20 cm deep round cake pan

  17. Step 17/28

    Cool the cake completely in its pan.

    🍰20 cm deep round cake pan

  18. Step 18/28

    Leave the cooled cake in the pan for 1440 min, then remove it from the pan.

    🍰20 cm deep round cake pan

  19. Step 19/28

    Brush the entire cake with rum, sherry, or cognac using the pastry brush.

    🍷rum, sherry, or cognac for feeding
    🖌️pastry brush

  20. Step 20/28

    Wrap the cake in non-stick baking paper and then aluminum foil.

    📜non-stick baking paper
    🧻aluminum foil

  21. Step 21/28

    Brush and rewrap the cake 2 to 3 times weekly for 7 to 21 days to mature the flavor.

    🍷rum, sherry, or cognac for feeding
    🖌️pastry brush
    📜non-stick baking paper
    🧻aluminum foil

  22. Step 22/28

    Turn the matured cake upside down onto the serving platter and fill any holes with almond paste.

    🌰almond paste
    🍽️serving platter
    🥄rubber spatula

  23. Step 23/28

    Spread 2 tbsp apricot jam evenly over the cake surface.

    🍓apricot jam
    🖌️pastry brush
    🍽️serving platter

  24. Step 24/28

    Roll out 1 kg almond paste into a sheet large enough to cover the cake.

    🌰almond paste
    🥖rolling pin

  25. Step 25/28

    Drape the rolled almond paste over the jam-coated cake and smooth it against the cake.

    🌰almond paste
    🍽️serving platter

  26. Step 26/28

    Brush the almond-paste-covered cake lightly with water.

    💧water
    🖌️pastry brush

  27. Step 27/28

    Roll out 1.5 to 2 kg sugar paste into a sheet large enough to cover the cake.

    🧁sugar paste
    🥖rolling pin

  28. Step 28/28

    Cover the cake with the rolled sugar paste and smooth the surface before decorating as desired.

    🧁sugar paste
    🍽️serving platter

Composition

Ingredients

Types

Fruit, Preserves, Dried Fruit, Candied Fruit, Dairy, Fat, Sweetener, Flavoring, Grains, Baking, Leavening Agent, Seasoning, Spice, Nuts, Fruit Spread, Confectionery, Icing

Ingredients

Mixed spoon sweets, Raisins, Glazed cherries, Dried citrus peels, Sherry, Unsalted butter, Brown sugar, Vanilla sugar, Orange zest, Eggs, All-purpose flour, Baking powder, Baking soda, Salt, Cinnamon, Ground cloves, Walnuts, Apricot jam, Almond paste, Sugar paste, Cognac

Notes

Mixed spoon sweets (chopped), Raisins ("Leivadiotis" raisins), Dried citrus peels (mixed peel), Sherry (or dark rum), Unsalted butter (soft), Vanilla sugar (1 sachet), Eggs (large), Walnuts ("Leivadiotis" walnuts, very coarsely chopped), Apricot jam (for covering), Sugar paste (1 1/2 - 2 kg), Cognac (alternative to sherry or rum for brushing)

Allergens

Milk, Gluten, Wheat, Tree nuts, Walnuts, Almonds

Dietetics

Dietary regimen

Vegetarian

Calories

620 kcal

Macro nutrients

Protein: 9g, Total fat: 28g, Saturated fat: 8g, Carbohydrates: 85g, Fiber: 4.5g, Total sugars: 61g

Nutritional Information

Minerals

Calcium: 105mg, Iron: 2.8mg, Potassium: 360mg, Sodium: 230mg, Magnesium: 75mg

Vitamins

Vitamin A: 185mcg, Vitamin C: 2.5mg, Vitamin E: 1.1mg, Folate: 45mcg

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

1 hour 45 minutes

Overall

2 hours 45 minutes

Difficulty

Level

Expert (4/4)

Steps

28 steps

Equipments

Utensils

glass container with lid, 20 cm deep round cake pan, mixing bowl, sieve, rubber spatula, measuring spoons, measuring jug, pastry brush, rolling pin, serving platter, aluminum foil, non-stick baking paper

Appliances

Oven, Stand mixer

Type

Type

Type Of Dish

Dessert

Occasions

Christmas, Christmas Eve, New Year, Holiday celebration, Winter gathering

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Cypriot, Mediterranean

Geographic

Greece, Mediterranean

Various

Aspect

Texture

Dense, Moist, Rich, Chewy, Tender, Crunchy, Smooth

Flavors

Sweet, Fruity, Nutty, Citrusy, Spiced, Buttery, Rum-infused, Aromatic

Other

Price

Medium

Recommended Preservation

room temperature

Preservation Infos

room temperature : 21 days (Keep the uncut matured cake tightly wrapped in non-stick baking paper and aluminum foil.,Store in a cool, dry, dark place away from direct heat and sunlight.,For the iced cake, store in a cool dry room inside a cake box; avoid humid refrigeration where sugar paste can sweat.), fridge : 7 days (Refrigerate only after cutting or if the environment is warm.,Keep in an airtight cake container to reduce drying and odor absorption.,Bring to room temperature before serving for the best texture.), freezer : 90 days (Freeze uniced or sliced cake tightly wrapped in baking paper, foil, and a freezer-safe airtight bag.,Thaw wrapped at room temperature before serving.,Avoid freezing finished sugar-paste decoration when possible.)