Have you soaked your Dry Fruits yet? If you want to enjoy a fabulous, moist, cake full of roasted nuts, fragrant spices and luscious soaked dry fruits on Christmas Day, now is the time to start! Here is the first of my 3 part series: Soaking Dry Fruits for the Perfect Christmas Cake!
Since last evening, it’s been snowing like crazy here in Copenhagen and we woke to a winter wonderland this morning Interesting fact, Copenhagen has experienced the first snow of the season 17 times out of the last 20 years on or before November 21st. How apt that we got the year’s first snow yesterday!
Nothing like a little snow storm to make you realise how close Christmas is! I thought it was about time to start prepping my Christmas goodies. I love holiday baking, I really do!
I love the smell of gingerbread baking in the oven and adore the warm spices that find their way into all the fabulous treats this time of the year. And I enjoy baking a special Christmas Cake every year.
This year I plan to make a very traditional Christmas cake replete with dry fruits that have been soaked in rum. I had made something similar a few years ago and it was fabulous. I served it with a thick homemade custard and I still dream about it sometimes 😀
I will post this recipe in parts, and if you wish you can follow along. The cake will be ready to eat on Christmas day
The first step to making this gorgeous cake is soaking dry fruits of your choice in an alcohol of your choice; it really is as simple as it sounds. I have used a combination of raisins, prunes, dates, dried cranberries, dried figs and dried apricots.
Traditionally candied orange peel is also added, but I am not fond of the taste and I left it out. Some recipes also call for nuts to be soaked. I don’t see the point, as I want the nuts to be crisp and hence I will be adding them directly to the cake batter.
Now, if you want an alcohol-free cake, you can also instead use orange juice to soak the dry fruits, but such a cake will not keep for as long and I would suggest making it only a couple of days before it is meant to be eaten.
A few tips:
Use a clean, dry, air-tight glass jar to soak the fruits. No metallic containers please!
Once the fruits are soaked, give them a stir with a wooden spoon every 2-3 days.
If the fruits look too dry, you can add about 1/4 cup of rum and mix well.
Store the jar in a cool, dry place away from sunlight.
How about you? Have you started your Christmas baking yet? Would love to hear from you! If you liked this post, please do share with your family and friends using the Social Share buttons underneath this post or down the side of the page! And sign up to receive posts right into your Inbox (there’s a box on the right)! For free!
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- 2 cups chopped Dry Fruits of your choice (Dates, Prunes, Cranberries, Figs, Raisins, Sultanas, Apricots)
- 1 cup Dark Rum (Whisky, Sherry or Brandy will also do)
- In a clean, dry glass jar, add the chopped dry fruits and the rum and mix well together with a wooden spoon.
- Seal the jar and keep in a cool, dry place away from sunlight.
- Every 2-3 days, give the fruit a mix and add about ¼ cup more rum if it looks too dry.
- You can soak the dry fruits for 1 - 4 weeks before you bake the cake.