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Winter spicy Christmas cake

Winter Spiced Holiday Cake

A fragrant honey-and-spice cake for a family tea party! Winter baking is something special—filled with the aromas of spices, honey, and citrus. Lingonberries and red wine give this cake an extra layer of flavor. A slice with a cup of hot, fragrant tea will warm you up on a cold winter evening.

Nick

Recipe author

Composition / ingredients

Servings:

Flour

450

Chicken eggs

Dry yeast

Milk

250

Salt

Sugar

Vegetable oil

Lingonberries

300

Oranges

Red wine (dry)

100

Honey

Apples (Granny Smith)

Butter

Sugar

Cinnamon

0.5

Jam (cherry)

150

Eggs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 4 g

Fats 13 % 5 g

Carbohydrates 78 % 31 g

183 kcal

GI: 16 / 0 / 84

Cooking method

Step 1:

Crack the egg into the lukewarm milk (about 86°F/30°C) and stir gently with a whisk—don't whip it. Add the sugar and yeast and stir until they dissolve. Pour in the vegetable oil and whisk again. Start working in the flour, sifted together with the salt, stirring the dough first with a wooden spoon and then kneading it by hand. The dough should be a little sticky. Cover it with a towel and set it in a warm spot to rise for 1 hour.
Step 2:

Rinse and pat the apples dry, then cut them into small cubes. Transfer to a skillet and sauté lightly in the butter. Add the sugar and cinnamon, stir, and keep cooking until the sugar starts to caramelize.
Step 3:

Finely grate the zest of the whole orange, then juice the orange. Rinse 250 g of the lingonberries and put them in a saucepan with the honey, orange zest, and orange juice. Set over the heat, stir everything together, and cook the sauce for 10 minutes. Purée half of it in a blender, return it to the pan, and simmer another 15 minutes. Stir the hot sauce into the apples.
Step 4:

Add the cherry jam to the same pan—ideally a jam with whole berries. Stir everything together. The filling is ready.
Step 5:

By now the dough should have at least doubled. Dust it with a little flour and punch it down to release the excess gas.
Step 6:

Cut off most of the dough, reserving a small piece for the lattice top. Roll the larger piece into a big round and lay it in a round baking pan greased with vegetable oil. Press it into the bottom and up the sides to form the crust.
Step 7:

Spoon in the filling and spread it evenly, then scatter the remaining 50 g of lingonberries over the top.
Step 8:

Roll out the reserved dough into a thin sheet and cut it into narrow strips. Lay the strips over the pie in a lattice pattern. Fold the edges in neatly. Brush the lattice and rim with beaten egg. Bake in a preheated 350°F (180°C) oven for 25–30 minutes.