Christmas Cake – A Taste of Tradition and Warmth

Christmas Cake, also known as Christmas Cake, is a festive delicacy with deep roots in Christmas traditions in various countries. It is a rich cake containing dried fruits, nuts and spices, and is often flavored with alcohol, such as brandy or rum. This cake, which is found in many versions in Europe, is particularly loved in England, Ireland and Cyprus, where each region adds its own touch to the recipe.

The Cypriot version of Christmas Cake is distinguished by the aroma of cinnamon, cloves and nutmeg, ingredients that give a warm and spicy note. The dried fruits – such as raisins, apricots and cranberries – are marinated in brandy or brandy the night before, allowing them to absorb the aromas and soften. This process not only gives a special flavor but also helps preserve the cake, making it ideal for storage for weeks, or even months. In fact, the longer the cake “sits”, the richer its flavor becomes.

For many, Christmas Cake is not just a dessert. Its preparation is a ritual that brings families together, especially as it is associated with the anticipation of Christmas. Baking the cake symbolizes the start of festive preparations and fills the house with smells that evoke warmth and coziness.

Christmas Cake is often decorated with powdered sugar or covered with marzipan and icing, creating an impressive and festive result. Every piece of this cake is filled with aromas and memories, reminding us of the importance of tradition and family, values ​​that are inextricably linked to the celebration of Christmas.

For Cyprus and other countries, Christmas Cake is a sweet full of history and emotions, a symbol of celebration and love shared around the family table.

Recipe

The Cypriot version of Christmas Cake is rich, spiced and full of dried fruits and nuts. Below you will find a traditional recipe for Cypriot Christmas Cake:

Materials

• 500 g dried fruit (raisins, apricots, currants, cranberries)
• 200 ml cognac or brandy
• 250 g butter (at room temperature)
• 250 g brown sugar
• 5 large eggs
• 300 g all-purpose flour
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp. powdered cloves
• ½ tsp nutmeg
• ½ tsp. salt
• 100 g almonds or walnuts, coarsely chopped
• Zest of 1 orange
• Zest of 1 lemon
• 1 tbsp honey
• A little powdered sugar for sprinkling

Implementation

1. Marinating fruit:
   • Place the dried fruit in a bowl and pour over the cognac or brandy.
   • Cover the bowl and let the fruit marinate for at least 4-6 hours or ideally overnight, so that they absorb the aromas of the cognac.
2. Preparing the cake:
   • Preheat the oven to 150°C.
   • Line a round baking dish (approximately 22 cm in diameter) with non-stick baking paper.
3. Beating butter and sugar:
   • In a large bowl, beat the butter with the sugar until fluffy and light in color.
   • Add the eggs one by one, beating well after each addition.
4. Adding zest and honey:
   • Add the orange zest, lemon zest and honey to the mixture and mix well.
5. Dry ingredients:
   • In a bowl, mix the flour, baking powder, cinnamon, cloves, nutmeg and salt.
6. Composition of the mixture:
   • Add the marinated fruit, along with all of its liquid, to the butter mixture.
   • Add the dry ingredients to the mixture, stirring gently with a spatula.
   • Add the almonds or walnuts and mix until well incorporated.
7. Baking:
   • Transfer the mixture to the mold and smooth it out with the spatula.
   • Bake the cake for 2-2.5 hours at 150°C, or until a toothpick inserted into the center of the cake comes out clean.
   • If the surface begins to darken, cover with aluminum foil and continue baking.
8. Serving:
   • Let the cake cool completely in the pan.
   • Sprinkle with powdered sugar before serving.

Tips

• This cake can be kept for several weeks if stored in a cool place and well wrapped. Its taste gets better with time.
• For extra flavor, we can “water” it from time to time with a little extra cognac.

Good luck and Merry Christmas

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