Ingredients
Christmas yeast cake
sun-dried fruits (cranberry, cherry, raisins)
100g
3.50oz
0.40cup
6.70tbsp
candied orange peel
25g
0.88oz
1.68tbsp
nuts
125g
4.38oz
0.50cup
8.38tbsp
chocolate drops
150g
5.25oz
0.60cup
10tbsp
strong flour
450g
15.75oz
1.80cup
30.15tbsp
instant yeast
7g
0.25oz
0.47tbsp
water
150g
5.07fl oz
butter
250g
8.75oz
1cup
16.75tbsp
salt
1g
0.04oz
0.07tbsp
sugar
100g
3.50oz
0.40cup
6.70tbsp
spices (to taste)
2g
0.07oz
0.13tbsp
orange zest
1pc
The glaze
cream cheese
50g
1.75oz
3.35tbsp
powdered sugar
50g
1.75oz
3.35tbsp
milk
1-2tsp
Method
Preparation
- Put the sun-dried fruits in a bowl, and pour the warm water over it, so that it only covers the fruit. Add rum to taste. Leave it like this for 2-3 hours at room temperature.
- Throw the fruits on a sieve, and shake off the excess water. Dry the fruits using paper towels.
- Stir the candied fruits into the mixture.
- Fry the nuts in a dry frying pan; cool, and chop (not too finely).
- Remove the zest from the orange, and mix it with 1 tsp of sugar; dry at room temperature.
Dough making (step 1)
- Sift 260g (9.15 oz) of flour into the mixer bowl. Add the sugar, yeast, spices and zest; mix with the paddle attachment at a low speed.
- Change the attachment to the Hook. Heat the water to 86-90F, and pour it into the flour mixture.
- Start kneading the dough at a low speed, gradually increasing it to medium.
- When the flour is completely combined with the water, knead the dough for another 3 minutes.
- Cover the bowl with a napkin, and put it in a warm place (better in the oven at 95F for 45-50 minutes). The dough should almost double in volume.
Dough making (step 2)
- Meanwhile, cut the butter into cubes, and leave it for the same time at room temperature.
- After the time has elapsed, sift the remaining flour into the bowl with the dough, add salt, and knead for a minute at a low speed until totally combined.
- Keep kneading at a medium speed, adding the pieces of butter to the dough.
- When all the butter is mixed in, add the dried fruits, nuts and chocolate. Knead the dough for another minute. Knead manually if necessary.
Baking
- Grease the mold with a thin layer of butter, and spread the dough evenly.
- Cover it with a napkin, and leave for 25-30 minutes at room temperature.
- Preheat the oven to 347F.
- Bake the cake for 45-50 minutes. If the top of the cake darkens quickly, cover it with foil.
Decorating
- While the cake is still hot, remove it from the mold, and brush with 50g (1.75 oz) of melted butter over the entire surface.
- Sprinkle it with powdered sugar.
- Let the cake cool completely for 10-12 hours.
- Wrap the cooled with parchment, and then with a layer of foil. Leave it at room temperature for 2-5 days.
- Cover the cake with the glaze before serving, and sprinkle with the powdered sugar again.
The glaze
- Mix the room temperature cream cheese with the powdered sugar until homogeneous.
- Pour in the milk (observe the required consistency), and stir again.
- Cover the Christmas cake.
