Christmas fruit cake, the Day #1 of the 12 Days of Christmas cookies, cakes and treats

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Time goes by so fast and we are soon approaching Christmas! 

Few days ago I started with the 12 Days of Christmas cookies, and in this year I added a cake and will add some other treats different than cookies. 

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Although cookies are my favorite treat to bake around this time of the year, I always make some other treats and I am so happy to share them with you! 


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I started with this delicious Christmas fruit cake, this cake is a classic dessert for so many families around the world and I used a beautiful Christmas cake pan and the cake look so pretty and let me tell you it is delicious! Here you can learn more about the pan. Click here


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Fruit cakes are different from some other cakes, some people may find them a little bit dry or dense, but some people is what they really like on the cake, I hope you can give it a try! 


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You can make this cake way before Christmas,  you can also feed it with brandy or cognac and on Christmas Day you can use a chef's torch to light the cake for a festive look! 


Here is the video: 



Please join me for this 12 Days of Christmas on my Youtube channel @5:00 PM central time and tomorrow for a LIVE stream @ 2:00 pm central time. 

You can watch all the videos on this playlist. HERE

Let's make this Christmas a sweet and delicious one!


Christmas Fruit Cake

Prep time: 20 min


Bake: 2-3 hours at 300 ºF

Servings: 6-8 


Ingredients:

2 cups all purpose flour + 1/4 cup for dried fruit 2 tsp baking powder 1 tbsp cinnamon powder 1/4 tsp nutmeg 125 g unsalted butter ( room temperature) 125 g sugar 4 eggs 1/4 cup brandy or cognac plus 1/4 cup for raisins 1/2 can evaporated milk 1/4 cup coffee extract 125 g cherries, chopped 125 g pecans, chopped 125 g raisins 125 g candied pumpkin, chopped 125 g candied pineapple, chopped

Procedure

Pre heat oven at 300ºF

You will need two loaf pans, the Santa pan measures: 10.29" L x 5.72" W x 3.05" H, and the other pan is a 1lb loaf pan and measures: 9"Wx5"Dx2.8"H

1) Grease the baking pan. Soak the raisins in 1/4 cup of brandy meanwhile you prepare the cake, then discard the brandy. Coat the dried chopped fruit with 1/4 cup of flour. Separate the whites from the yolks and put the whites in a greased free bowl. Set aside.

2) Sift the first 4 ingredients. Set aside.

3) Separate the whites from the yolks and put the whites in a greased free bowl. Whisk the whites until they form firm peaks. 3-4 minutes aprox. Set aside.

4)  Cream the butter with the sugar until light in color and fluffy






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at medium speed, 2-3 minutes. Add the yolks one at a time at same speed and continue whisking until the mix is well combine. about 3-4 minutes.

4) At a lower speed start adding the dry ingredients mix alternating with the milk, coffee and brandy until everything is well combine.


5) Add the firm whites to the cake batter carefully using folding movements  until everything is well combine, pour some of this mix in the bottom of your pan before adding the other ingredients.. Add the dried fruit, cherries, pecans, and raisins in folding movements as well. Pour the mix in the baking pans.


6) Bake for 2-3 hours until the cake is well cook.


7) Let it cool and take it out of the pan. You can feed the cake with brandy every 2-3 days until Christmas.


ENJOY!




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