Dried dates not only score points with their sweetness but also contain important vitamins (especially vitamin A for vision), minerals (potassium and magnesium for a healthy water balance and strong muscles) and amino acids. In the latter case, tryptophane should be mentioned, which is converted to melatonin in the body. This has a calming effect on the nerves and promotes falling asleep.
Traditionally, fruit cake is baked on St. Andrew's Day, i.e. on 30 November, stored well packed until Christmas and served with coffee and cake on Christmas Eve. But even during the Advent season you can serve the fruit cake cut into small pieces on your cookie plate. The Christmas cake is a good source of energy due to the dried fruit and wholemeal flour, you can enjoy it as a small snack, similar to a muesli bar. The baking recipe can easily be varied. The fruits can also be preserved in cranberry juice, for example.
- For the fruit
- 100 grams dried Apricot (pitted)
- 100 grams dried Date (pitted)
- 150 grams raisins
- 250 milliliters Whiskey
- 50 grams candied Maraschino cherry
- 50 dried Plum
- 50 grams candied orange
- 50 grams Candied lemon
- 50 grams chopped almonds
- For the batter
- 200 grams soft butter
- 75 grams sugar
- 50 grams brown sugar
- 5 eggs
- 200 grams Pastry flour
- 1 pinch salt
- 1 heaping teaspoon Baking powder
- 1 generous pinch Ground cinnamon
- 1 tablespoon dutch Cocoa
- 1 teaspoon grated Lemon peel
- butter (for the baking pan)
- Pastry flour (for the baking pan)
- For serving
- 300 grams Fondant
For the fruit: The dried fruit needs to soak in the whiskey for one day before the preparation of the fruit cake. Cut the dried apricots and dried dates into small pieces and place in a narrow, tall container with the raisins, candied cherries, dried plums, candied orange, and candied lemon. Pour the whiskey over the fruit. Cover the container with foil and let it sit overnight.
The next day, preheat the oven to 180°C (about 355°F). Place the fruit in a colander and drain well, reserving the whiskey.
For the batter: Beat the butter until light and fluffy, then add the sugar and brown sugar and continue to beat until smooth and fluffy. Gradually add the eggs and beat to combine. In a separate bowl, mix the flour with the baking powder, a pinch of salt, the cinnamon and the cocoa. In several increments, sift the flour into the butter and sugar mixture and stir to combine. Add the lemon zest.
Fold the drained dried fruit and almonds to the batter. Grease the baking pan with butter and dust with flour. Fill the pan with the batter and smooth the top.
Bake on the middle rack of a preheated oven for 60-70 minutes, until a toothpick comes out clean. Remove the fruitcake from the oven to cool slightly, it will fall gently. While the fruitcake is still warm poke the cake with a knitting needle or a skewer several times along the top of the cake. Drizzle with a few spoonfuls of fruit-soaked whiskey (the drained whiskey from soaking the fruit). Cool on a wire rack.
Knead the fondant well, then roll out and coat the cake with it. To serve, cut the cake into slices.