Usuba
Christmas Dried Fruit Cake
A traditional festive cake with a generous filling of dried fruits, nuts, and citrus zest, soaked in rum. Dense, aromatic, keeps well and becomes even more delicious over time.
- Total
- 180 min
- Standard serving
- 252.2 g
Ingredients
Total 13
Instructions
- 1
Step 1
Place the dried fruits in a large bowl. Pour rum (or sherry, brandy, strong tea), add fresh lemon and orange zest, as well as their juice. Mix well and leave overnight.
- 2
Step 2
Preheat the oven to 160 °C. Grease a heat-resistant baking dish and line it with parchment paper so that the paper extends 2.5 cm beyond the edges.
- 3
Step 3
Beat the butter, sugar, and vanilla extract until creamy. Add the eggs one by one while beating. Stir in the flour and spices, add the fruits soaked in alcohol with all the liquid and nuts (crush them if desired). Mix well with a spoon or spatula.
Pour the batter into the prepared pan and bake for 1.5 hours.
- 4
Step 4
Reduce the temperature to 140 °C, cover the pie with a sheet of foil or a double layer of parchment paper. Bake for another 45 minutes — 1 hour. Check for doneness with a toothpick: it should come out dry.
Wrap the finished pie in grease-proof parchment. It keeps for up to 6 months and becomes even more aromatic over time.
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