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Christmas cake
Ingredients
- All-purpose flour 440 g
- GRANDRO Cake margarine 300 g
- Brown sugar (or caster) 320 g
- Eggs 300 g
- Cream 33% fat 160 ml
- Baking powder 10 g
- Dried fruit up to you 400 g
- Vanilla 15 g
- Cardamom 3 g
- Ginger 2 g
- Nutmeg 1 g
- Liquor (rum or cognac) 150 ml
cooking
- Rinse the dried fruit thoroughly with hot water and slice if necessary. Soak in liquor with spices. Cover with foil and let it infuse for at least 3 days (7–10 days preferably).
- Whisk GRANDRO Cake margarine with sugar for a few minutes.
- Add room temperature eggs and emulsify.
- Add flour, baking powder and mix well.
- Preheat heavy cream to 40 °C; add it to the batter and mix.
- Add dried fruit and mix well.
- Cover baking pans with parchment completely.
- Distribute the batter into the baking pans, filling them by ⅔.
- Bake at 175 °C for 40 minutes.
Ingredients
- All-purpose flour 440 g
- GRANDRO Cake margarine 300 g
- Brown sugar (or caster) 320 g
- Eggs 300 g
- Cream 33% fat 160 ml
- Baking powder 10 g
- Dried fruit up to you 400 g
- Vanilla 15 g
- Cardamom 3 g
- Ginger 2 g
- Nutmeg 1 g
- Liquor (rum or cognac) 150 ml
cooking
- Rinse the dried fruit thoroughly with hot water and slice if necessary. Soak in liquor with spices. Cover with foil and let it infuse for at least 3 days (7–10 days preferably).
- Whisk GRANDRO Cake margarine with sugar for a few minutes.
- Add room temperature eggs and emulsify.
- Add flour, baking powder and mix well.
- Preheat heavy cream to 40 °C; add it to the batter and mix.
- Add dried fruit and mix well.
- Cover baking pans with parchment completely.
- Distribute the batter into the baking pans, filling them by ⅔.
- Bake at 175 °C for 40 minutes.