Christmas cake with dried fruits soaked in cognac

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.

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

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

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

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

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

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

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.

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.

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

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