Christmas is just around the corner, so today you can start preparing and first of all bake a Christmas cake.
We offer you a proven recipe, which is one and a half hundred years old. Its author is one of the most prominent American poets of the XIX century. By the way, today Emily Dickinson is considered the most popular not only in the United States but also around the world American poet of all time.
Ukraine , Ukraingate , 30 , November , 2021 | Kitchen
Emily Dickinson owns 1,800 poems in Peru, of which less than a dozen have been published during her lifetime. She was opposed to the reproduction of her works and even took a promise from her sister that she would eventually burn all the manuscripts.
Emily wrote poems and sewed them into books for friends, most of whom she corresponded with only by correspondence, and in her spare time she walked the garden and baked pies and cupcakes, then dropped them on the ropes in a basket on a rope.
She spent a lot of time in the kitchen and therefore during her life was better known as a skilled cook. We offer you one of her recipes.
Ingredients:
for the dough:
300 g of flour
300 g of butter
300 g of cane sugar
6 eggs
80 ml of brandy
80 ml of honey
2 teaspoons baking powder
1 incomplete teaspoon of baking soda
0.5 teaspoons of salt
1 vanilla pod
1 teaspoon grated nutmeg
0.5 teaspoons ground cinnamon
0.5 teaspoons of ground cloves
0.5 teaspoons ground ginger
0.25 teaspoon ground cardamom
For the filling:
85 g of raisins
60 g of dried cranberries
60 g of prunes
60 g dried apricots
60 g of dried figs
60 g of orange or lemon candied fruit
zest of 1 lemon
peel of 1 orange
50 ml of brandy
500 ml of Earl Gray tea
for syrup:
80 g of sugar
50 ml of water
50 ml of brandy
juice of 2 oranges
for impregnation:
80 g of sugar
80 ml of brandy
50 ml of water
juice of 2 oranges
Preparation
Prunes, dried apricots, figs and candied fruit cut into pieces the size of raisins. Combine the prepared fruits, add raisins and cranberries, grated lemon and orange peel, mix and pour the brandy, then pour hot freshly brewed tea and leave for 4-6 hours.
For the syrup, pour water into a saucepan, add sugar, squeeze the juice from the oranges and, stirring until the sugar is completely dissolved, bring to a boil. Remove the finished syrup from the heat, pour in the brandy and pour the dried fruit with candied fruit. Cover the container tightly and leave at least overnight.
Combine sifted flour with baking soda, baking powder, salt, ground spices, vanilla seeds and grated nutmeg.
Beat the softened butter with the cane sugar to form a lush mass. Continuing to beat, kill one egg at a time. Then add honey and brandy, mix, pour the dry mixture and mix thoroughly until smooth.
At the end, drain the dried fruits with candied fruit and add them to the mixture, mix, put the dough in a form and bake for 2-2.5 hours at a temperature of 150 ° C. If the top of the cake is very brown, cover it with foil.
Remove the finished cake from the pan and, after it has cooled completely, wrap it in a cotton cloth moistened with impregnation, which is prepared in the same way as the syrup for soaking dried fruits and candied fruits. Then wrap the cake tightly in foil and place in the refrigerator for 3-4 weeks, periodically unrolling and moistening the dried cloth.
On a side note
To serve the cake, you can sprinkle with powdered sugar or decorate with dried fruits, candied fruits, nuts and almonds.
Bake the cake in paper or silicone molds. If you use metal molds, grease the inside with butter and sprinkle with flour.
Raisins take dark and light in half, to a set of dried fruits you can add dates, candied kumquat, pineapple, papaya.
Cognac or rum can be used as an alcoholic component.
The longer dried fruits with candied fruit are infused in syrup, and then the cake itself is aged and soaked, the more fragrant it becomes in the end.
Source : Ukrgate
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