Christmas Fruit Cake

Name: Christmas Fruit Cake
Ingredients: 80 g Butter (softened to room temperature); 60 g Brown sugar; 20 g Granulated sugar; ⅔ tsp Honey (or maple syrup); 1 Egg (brought to room temperature); 1 Egg yolk (brought to room temperature); 90 g Almond flour; 105 g Cake flour (sifted together); ⅔ tsp Baking powder (sifted together); ½ tsp Baking soda (sifted together); A pinch Ginger powder (sifted together); A pinch Nutmeg powder (sifted together); A pinch Cinnamon powder (sifted together); A pinch Clove powder (sifted together); 20 g Walnuts (unsalted) (toasted in a 160°C oven for 15 minutes, then roughly chopped); 230 g Mixed fruit filling (with alcohol); As needed Mixed fruit syrup for brushing; As needed Butter for the mold (grease the inside of the mold); As needed Bread flour for the mold (dust inside the buttered mold); About 50 g Apricot jam (simmered with 1–3 teaspoons of water, then brushed on top); As needed Walnuts for decoration (unsalted); As needed Dried figs (cut in half for decoration); As needed Edible gold powder (optional)

Dried fruits marinated in liqueur form a rich mixed-fruit filling, blended into a butter cake for an aromatic Christmas treat.

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Ingredients

Butter (softened to room temperature) 80 g

Brown sugar 60 g

Granulated sugar 20 g

Honey (or maple syrup) ⅔ tsp

Egg (brought to room temperature) 1

Egg yolk (brought to room temperature) 1

Almond flour 90 g

Cake flour (sifted together) 105 g

Baking powder (sifted together) ⅔ tsp

Baking soda (sifted together) ½ tsp

Ginger powder (sifted together) A pinch

Nutmeg powder (sifted together) A pinch

Cinnamon powder (sifted together) A pinch

Clove powder (sifted together) A pinch

Walnuts (unsalted) (toasted in a 160°C oven for 15 minutes, then roughly chopped) 20 g

Mixed fruit filling (with alcohol) 230 g

Mixed fruit syrup for brushing As needed

Butter for the mold (grease the inside of the mold) As needed

Bread flour for the mold (dust inside the buttered mold) As needed

Apricot jam (simmered with 1–3 teaspoons of water, then brushed on top) About 50 g

Walnuts for decoration (unsalted) As needed

Dried figs (cut in half for decoration) As needed

Edible gold powder (optional) As needed

Instructions

Cream the butter

Place the butter in a steel bowl and beat with a whisk until creamy, then add the brown sugar, granulated sugar, and honey, and continue beating until smooth and silky.

Add the egg

Add the egg in 2–3 additions, mixing well after each. If the egg and butter are about to separate, add a small amount of the almond flour first and mix.

Add the almond flour

Add the almond flour and mix thoroughly until smooth and even.

Sift in the dry ingredients

Sift the sifted dry ingredients again into the bowl using a sieve, and stir thoroughly with a rubber spatula until no powder remains. Preheat the oven to 180°C.

Add the filling

Add the walnuts, mixed fruit filling, and syrup, and mix all ingredients together.

Baking

Divide the batter evenly between 2 molds, smooth the surface, and bake at 180°C for 15 minutes, then reduce the temperature to 170°C and bake for another 15 minutes, then reduce to 160°C, cover the surface with aluminum foil, and bake for 30 minutes. Before removing, insert a bamboo skewer into the center of the cake; if no batter sticks, it is done.

Decoration

Invert the molds to release the cakes, and brush with the mixed fruit syrup while still hot. Place the apricot jam in a small saucepan, add 1–3 teaspoons of water, simmer, and brush the sauce over the surface of the cakes. Sprinkle the decorative walnuts and halved dried figs with edible gold powder, then arrange them on the cakes.