Christmas baking is something special. Its spicy aroma transports us to a fairy tale and puts us in a festive mood like no other dish. Cupcakes, which combine all the vibrant flavors of Christmas: dried fruits, spicy spices, and, of course, cognac, are especially delicious.

Such treats were popular in various European countries as early as the early 16th century, and initially they had a sacred character, symbolizing either the gifts brought by the Magi or the humps of the camels they rode. The German version of Christmas cake even embodies the image of Christ being swaddled. In any case, Christmas baked goods today are not just a superb dessert and a decoration for the New Year's table, but also a tribute to Christian traditions.

Recipe with step-by-step photos

Christmas cake with dried fruits soaked in cognac

Baking a Christmas cake isn't difficult, but be prepared to be patient. It takes over a day to bake and about two weeks to mature. Of course, you can eat it right after baking. But just imagine how rich and vibrant the flavor will be if you soak the cake daily in a fragrant drink. Incidentally, this kind of baking was also a kind of test of endurance for our ancestors during the Advent fast. Working with such a delicious treat for several weeks without breaking off a piece requires a lot of willpower! I recommend making two cakes at once: you might be tempted to eat one right away, but the second will have a better chance of surviving until Christmas.
Nutritional value per serving
238.1 kcal
  • Proteins: 5.8 g
  • Fats: 6.3 g
  • Carbohydrates: 36.7 g
*Nutritional value is calculated per 100g of ingredients
  • Total time:
  • Complexity:
    A simple recipe.
  • Number of servings: 1

Ingredients

Servings
For the filling:
  • Mix of dried fruits
    500 G
  • Mixed nuts
    400 G
  • Cognac
    70 ml
For the test:
  • Butter
    350 G
  • Sugar
    50 G
  • Cane sugar
    300 G
  • Wheat flour
    350 G
  • Egg C0
    5 pcs
  • Baking powder
    0.5 tsp
  • Powdered sugar
    50 G
  • Cognac
    20 ml

Preparation

Step 1
How to Make Cognac-Soaked Dried Fruit Christmas Cake - Step 1

Chop the dried fruits and nuts with a knife until they resemble raisins. Place everything in a tightly sealed jar or container, pour in the cognac, and refrigerate for 24 hours.

Step 2
How to Make Cognac-Soaked Dried Fruit Christmas Cake - Step 2

Place room-temperature butter in the bowl of a stand mixer or food processor. Beat for 5-7 minutes until fluffy.

Step 3
How to Make Cognac-Soaked Dried Fruit Christmas Cake - Step 3

Pour all the sugar into the butter (beet sugar, brown sugar, or vanilla sugar will work). Beat for 3-5 minutes.

Step 4
How to Make Cognac-Soaked Dried Fruit Christmas Cake - Step 4

Add sifted flour to the dough and knead for another 3-5 minutes.

Step 5
How to Make Cognac-Soaked Dried Fruit Christmas Cake - Step 5

Without turning off the mixer, add the chicken eggs into the mixture one by one.

Step 6
How to Make Cognac-Soaked Dried Fruit Christmas Cake - Step 6

When the dried fruit mixture has completely absorbed the cognac, we can add it to the dough, carefully mixing everything with a spatula.

Step 7
How to Make Cognac-Soaked Dried Fruit Christmas Cake - Step 7

Grease a baking pan with butter and carefully transfer the dough into it, making sure there are no empty spaces.

Step 8
How to Make Cognac-Soaked Dried Fruit Christmas Cake - Step 8

Place the cake in the oven at 180 degrees Celsius (350 degrees Fahrenheit) for one hour. After an hour, check for doneness with a toothpick or wooden skewer, reduce the temperature to 160 degrees Celsius (320 degrees Fahrenheit), and bake for at least another 1.5 hours.

Step 9
How to Make Cognac-Soaked Dried Fruit Christmas Cake - Step 9-1

Remove the cake from the oven and let it cool completely. Make holes in the dough around the perimeter and generously pour cognac over the cake.

Step 10
How to Make Cognac-Soaked Dried Fruit Christmas Cake - Step 9-2

This procedure must be repeated every day while the cake is maturing.

Step 11
How to Make Cognac-Soaked Dried Fruit Christmas Cake - Step 10-1

Before serving, remove the baked goods from the pan and sprinkle generously with powdered sugar.

Step 12
How to Make Cognac-Soaked Dried Fruit Christmas Cake - Step 10-2

Cut into portions and serve.

5 Secrets to Making Christmas Cake

  1. Baked goods made with aromatic alcohol are delicious. It doesn't have to be cognac; liqueur, rum, or limoncello also work well. But if you're averse to such beverages, try soaking the cake in freshly squeezed orange juice.
  2. It's very important not to open the oven during the first hour of baking. Since the dough is quite heavy, it will quickly collapse with a sudden temperature change.
  3. Baking time for the cake can vary from 2.5 to 4 hours, depending on your oven. In any case, the temperature shouldn't exceed 160 degrees Celsius (320 degrees Fahrenheit) after the first hour. Once the cake has set, remember to check on it every half hour.
  4. It's best to store the finished cake in a cool, dry place; there's no need to refrigerate it. To prevent the top from drying out, you can wrap the cake tightly in parchment paper and foil.
  5. You can bake the cake not only in one large pan, but also in smaller individual pans. This method is very convenient for a buffet. In this case, the cake only needs to be in the oven for 1 hour.

Similar video recipe: Christmas cake with candied fruits and nuts

If for some reason you don't like dried fruit, you can substitute some (or all) of it with candied fruit. Pomelo, mango, and papaya are ideal. Dried cherries and cranberries are also a good choice. Be sure to try adding orange or lemon zest to the filling. The cake prepared according to this recipe will take considerably less time in the oven than the previous version, as it is baked in smaller pans.