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Christmas Fruitcake with Nuts

A traditional European bake for the brightest of holidays! This Christmas fruitcake with nuts is delicious, beautiful, and comforting — the kind of baking that fills the whole house with warmth and aroma. Made by hand, especially with loved ones helping, it's not just a centerpiece for the Christmas table but a real symbol of a family celebration. The best part of this recipe is that the cake comes together simply and fairly quickly, with no long aging required — and the result is superb!

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Christmas cupcake with nuts
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 % 6 g
Fats 20 % 13 g
Carbohydrates 71 % 47 g
324 kcal
GI: 2 / 46 / 52
    1. Preheat the oven to 300°F (150°C) and start on the batter while it heats. Get a deep round 9-inch (22 cm) pan ready and grease it with a little softened butter. Then line the base and sides with three layers of parchment paper — this helps give the finished cake a nice color. 2. In a large pot, combine the dried fruit (soak it first for 10 minutes in warm water, then pat it dry with paper towels). Add the candied fruit and the finely grated orange zest, and pour in the orange juice. Set the pot over medium heat and cook for 10 minutes, stirring now and then. Take it off the heat and let it cool for half an hour. Then pour in the brandy and stir everything together. 3. Add the room-temperature butter to the same pot and stir well until smooth. Sift the self-rising flour and the all-purpose flour right into the pot, then add the spices and the sugar. Mix everything thoroughly until fully combined. Pour in the lightly beaten eggs and stir well again. 4. Scoop the batter into your prepared, greased and parchment-lined pan. Smooth the top with a spoon. Tap the pan gently on the counter so the batter settles evenly. Scatter the blanched, dried almonds over the surface, pressing them in slightly. 5. Put the pan into the well-heated oven and bake for 3 hours and 15 minutes. Near the end, test for doneness with a skewer: pierce the center of the cake with a wooden skewer, and if it comes out clean and dry, the cake is done. If a little batter clings to it, the cake needs more time. If the top is browning too much before the inside is done, cover it with a sheet of foil and keep baking. 6. Take the finished cake out of the oven and brush the top with apricot jam. Cover it with foil, then wrap it in a large towel and leave it right in the pan overnight. The next day, turn the cake out onto a large, pretty flat platter and serve. Happy holidays!

Caloric content of the products possible in the composition of the dish

  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Dried Fruits - 250  kcal/100g
  • Almonds nuts - 609  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Candied fruits - 216  kcal/100g
  • Brandy - 225  kcal/100g
  • Apricot jam - 265  kcal/100g
  • Pear jam - 268  kcal/100g
  • Quince jam - 223  kcal/100g
  • Apple jam - 265  kcal/100g
  • Jam - 265  kcal/100g
  • Spices dry - 240  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Orange peel - 97  kcal/100g
  • Orange juice - 36  kcal/100g
  • Brown Sugar - 394  kcal/100g

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