Christmas Fruit Cake

Recipe from Lily Moore

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Cooking time: 1 h. 30 min

Servings 15

Christmas isn't complete without this classic fruit cake on the table. Full of dried fruit and applesauce, this Christmas cake recipe will quickly become a family tradition.

Milk (3.5% fat)

9 fl. oz.
Raisins

1,7 oz.
Wheat flour type 1050

17,6 oz.
Butter at room temperature

7,1 oz.
Medjool dates

15 pcs.
Egg

3,9 pcs.
Organic lemon zest

0,9 oz.
Dried cherries

1,1 oz.
Baking powder

0,9 oz.
Apple sauce (without sugar)

7,1 oz.
Dried figs

1,7 oz.
Butter

0,9 tsp.
Dried apricots

1,7 oz.
Powdered sugar

to taste
Salt

to taste

Calories

653 kcal
Protein

8 g
Fat

21 g
Carbohydrates

115 g

Pour the dates with water and leave for 12 hours. The next day, drain the water and puree the dates. Rinse the lemon with hot water, grate the zest and squeeze the juice. Cut the raisins and dried fruits into small cubes and soak in warm water with lemon juice.
Whip the butter until fluffy. Add the eggs one by one and continue beating. Combine the applesauce with the date puree and add to the butter mixture. Combine the flour with the baking powder, a pinch of salt and gradually stir into the milk mixture to make a smooth dough. Squeeze the soaked fruits and add to the dough along with the lemon zest.
Grease your baking dish with the butter and fill with the dough. Bake in a preheated oven at 356°F for 50-60 minutes until golden (check with a stick). Remove the baked cake from the dish and let it cool completely on a wire rack. Serve sprinkled with the powdered sugar.

Instead of the powdered sugar, you can cover the cake with white chocolate icing: melt a bar of white chocolate using a water bath. In a separate bowl, combine 2 tablespoons of milk and 6.17 oz. of powdered sugar. When the chocolate has melted, add the sugar mixture to it and stir until smooth. Spread the still warm icing over the completely cooled cake.