Recipe: Christmas Cakes step by step with pictures | Handy.Recipes

Christmas Cakes

Cooked Christmas Cakes

Nutritional Value

A delicate, crunchy shell with a hint of almond in the fruit filling that's cooked and infused long before baking, these are English pies. The English love to make fun of their cuisine, but the answer from true connoisseurs of it is this: "It is far better than its fame". I propose to test the example of a Christmas pastry that many people know and cook, but these wonderful pies have attracted attention and are liked for their "the grandness", The tender, crumbly and unsweetened dough. This pastry has a very pronounced taste of the filling made of fruit and spices. They are unreflectable!!! A wonderful Christmas and New Year treat for your loved ones!

Author of the recipe

Ingredients for Christmas Cakes:


  • Wheat Flour / Flour - 300 g
  • Butter (if there is pure lard, it is better to take it) - 150 g
  • Egg yolk - 2 pcs
  • Soda doused with vinegar (in 1 tsp.l. 6% vinegar) - 0.25 teaspoon


  • Dried fruits (Cherries or cranberries, dark raisins, light raisins - 125g each) - 375 g
  • Candied fruits (citrus fruits) - 50 g
  • Almonds (ground) - 25 g
  • Apple (fresh, medium size) - 1 pc
  • Orange
  • Lemon
  • Spices (cinnamon, ginger, nutmeg - 0.5 tsp.l.)
  • Cognac - 10 ml
  • Salt (on the tip of a knife.) - to taste
  • vegetable oil (neutral in taste and odor) - 125 g


  • Sugar powder - to taste

How to cook Christmas Cakes step by step with photos

Make necessary ingredients. Rinse dried fruit thoroughly, then pat dry well on a towel. Measure out the spices. Prepare the almonds (I have almond petals, but I decided for myself that next time I would pre-grind the almonds as in the original).

Grate the zest of 1/4 lemon and 1/4 orange. Squeeze the juice out of them. Mix with cognac and spices. Add dried fruit, candied nuts and almonds. Add butter (in the original we use internal fat, but where to get it for a city dweller? So I substituted it with vegetable oil).

Thoroughly mix everything. Stir a few more times within an hour to combine all the ingredients better.

This mass put into a clean glass dish, cover with parchment and a tight lid. Leave for 3 to 4 weeks in a cool place to infuse.

On the day it is time to bake the cakes, knead the dough from the ingredients listed above, if the dough is too hard - add a couple of tablespoon of cold water, so that the dough is soft and rolls out well.

Once the dough is kneaded, wrap it in clingfilm and place it in the refrigerator for 1 hour. And we take out the mix in a cherished jar from a fridge, grind (it is obligatory!) with meat grinder or blender. Wash and cut an apple of medium size into small cubes or grate it with a coarse grater, mix it with dried fruit mixture.

Divide cooled dough into two parts. Roll out into a thin layer.

I purposely made a photo with a rolling pin, so that you can see how much the dough has increased while rolling it out. The thickness of the dough is 2-3 mm. I rolled out without dusting with flour, the dough slid on the table top beautifully. The dough is very soft and sandy. It is better to roll in one direction, not like dumplings.

Divide the layer of dough into pieces, the amount of which will depend on the size of your muffin molds. I used 7 for large muffins. And regular silicone molds - 10 pieces. If all the muffins were in muffin tins, the number would be 25. You choose the size. It is better, of course, in small ones, for two bites (to stretch the pleasure). I used a wide spatula to lift the sliced dough squares off the table, since. к. The dough is thin and delicate. Place the dough pieces into the molds, placing 1 teaspoon of filling in the center of each mold Fold edges up, not pinching, but overlapping (just cover the filling). Pressing lightly on them, fix. You can carve the base in rounds, and then roll the scraps again and carve the tops. It doesn't make any difference in taste. The options are up to you.

Pop in a preheated 170ºC oven. Bake according to the power level of the oven, for an average of 30 minutes. The patties should have a creamy color. After oven time, cool them and powder with powdered sugar. Do the same with the second part of the dough.

When ready, you can wrap the patties in a beautiful box, a few at a time, or in a clear box like this, each one separately. I think both options are nice. The main thing is that the taste of these pies will not leave you indifferent!

Nutritional Value:

Whole Dish:
4669.5 Calories
60.6 g
292 g
494.8 g
290 Calories
3.8 g
18.1 g
30.7 g

Salt, Lemon, Orange, Spicy, Flour, Sugar, Butter, Spices, Apple, Fruity, Vinegar Soda, Egg Yolk, Nutty, Vegetable Butter, Dried Fruits, Cognac, Cakes, Biscuits, Fudge

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