Christmas cake

Author: Irina Khasanova

Pastry Chef and Patisserie Owner (Kazan)

INGREDIENTS
All-purpose flour 440 g
GRANDRO Cake margarine 300 g
Brown sugar (or caster) 320 g
Eggs 300 g
Cream 33% fat 160 ml
Baking powder 10 g
Dried fruit up to you 400 g
Vanilla 15 g
Cardamom 3 g
Ginger 2 g
Nutmeg 1 g
Liquor (rum or cognac) 150 ml

COOKING

Rinse the dried fruit thoroughly with hot water and slice if necessary. Soak in liquor with spices. Cover with foil and let it infuse for at least 3 days (7–10 days preferably).
Whisk GRANDRO Cake margarine with sugar for a few minutes.
Add room temperature eggs and emulsify.
Add flour, baking powder and mix well.
Preheat heavy cream to 40 °C; add it to the batter and mix.
Add dried fruit and mix well.
Cover baking pans with parchment completely.
Distribute the batter into the baking pans, filling them by ⅔.
Bake at 175 °C for 40 minutes.

INGREDIENTS
All-purpose flour 440 g
GRANDRO Cake margarine 300 g
Brown sugar (or caster) 320 g
Eggs 300 g
Cream 33% fat 160 ml
Baking powder 10 g
Dried fruit up to you 400 g
Vanilla 15 g
Cardamom 3 g
Ginger 2 g
Nutmeg 1 g
Liquor (rum or cognac) 150 ml

COOKING

Rinse the dried fruit thoroughly with hot water and slice if necessary. Soak in liquor with spices. Cover with foil and let it infuse for at least 3 days (7–10 days preferably).
Whisk GRANDRO Cake margarine with sugar for a few minutes.
Add room temperature eggs and emulsify.
Add flour, baking powder and mix well.
Preheat heavy cream to 40 °C; add it to the batter and mix.
Add dried fruit and mix well.
Cover baking pans with parchment completely.
Distribute the batter into the baking pans, filling them by ⅔.
Bake at 175 °C for 40 minutes.

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