Christmas Biscuit with Dried Fruits - photo 1
← Recipes

Christmas Biscuit with Dried Fruits

Easter Desserts Cakes and Bakes 120 min Medium 21 wyświetleń ~45.13 PLN * - (0)
Rate:
(0)
Start Cooking

Description

A classic, moist Christmas cake full of various dried fruits: raisins, dried plums, walnuts, almonds, and orange peel. This traditional cake often appears on the Easter table in Poland, but in this version, we emphasize the seasonal citrus aromas and a delicate hint of rum (optional). The cake has a dense yet not dry texture and a golden crust; it pairs wonderfully with a cup of coffee or tea and can be served as a sweet snack after the holiday meal. The recipe includes detailed instructions for beginners: how to prepare the dried fruits, how to tell when the cake is ready, and how to avoid the most common mistakes when baking a cake.

Ingredients Used

Ingredients (15)

Servings:
10
  • Wheat flour 400 g
  • Butter 200 g
  • Sugar 200 g
  • Chicken egg 4 szt. (~240 g)
  • Baking powder 20 g
  • Milk 60 ml
  • Orange zest 80 g
  • Raisin 150 g
  • Walnuts 100 g
  • Almond 50 g
  • Dried plum 100 g
  • Lemon 0.8 szt. (~60 g)
  • 🌿 Przyprawy
  • Salt 2 g
  • ✨ Opcjonalne
  • Rum 30 g
  • Powdered sugar 50 g
💰 Szacowany koszt dania: ~45.13 PLN (4.51 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the dried fruits and nuts

1

Soak the raisins: place the raisins in a small bowl and cover them with 50 ml of warm water or rum (if using). Let sit for 20–30 minutes. If using rum, after soaking, drain the liquid and reserve it for soaking the cake or for flavoring.

Ingredients: Raisin, Rum
Use a small glass bowl. Soaking prevents the dried fruits from drying out during baking. If you don't have time, use very fresh raisins and shorten the time to 10 minutes.
2

Prepare the remaining dried fruits: chop the dried plums into smaller pieces (about 0.5–1 cm), coarsely chop the walnuts and almonds. Cut the orange peel into shorter strips. Place everything in one bowl and mix.

Ingredients: dried plum, almond
Use a cutting board and a sharp knife. Manually check for any hard pieces of seeds. This will prevent uneven baking.
3

Coat the dried fruits and nuts in flour: measure 30 g of flour from the recipe, add it to the bowl with the dried fruits and nuts, and mix thoroughly with a dry spoon. This will prevent the dried fruits and nuts from sinking to the bottom of the cake during baking.

Ingredients: Wheat flour, Raisin, dried plum, almond
Use a small sieve or spoon to evenly sprinkle flour. This simple trick prevents heavier fruits from sinking to the bottom.

Cake

4

Preheat the oven to 170°C (fan 160°C). Prepare a loaf pan 25–30 cm: line it with parchment paper and lightly grease it with butter or use a chimney pan greased with butter. The oven must be preheated before placing the batter inside.

Use a loaf pan about 25–30 cm long. Properly preheating the oven ensures even rising of the dough.
5

Creaming butter with sugar: place softened butter (200 g) in a large bowl. Add sugar (200 g). Use a mixer with a whisk attachment and mix on medium speed for 4–6 minutes until the mixture becomes light, fluffy, and increases in volume. If you don't have a mixer, beat with a wooden spoon for about 8–10 minutes vigorously.

Ingredients: Butter, Sugar
Use a large bowl and a hand or stand mixer with a whisk attachment. Properly whipped butter is lighter and soft; if the mixture is grainy, mix for another 1–2 minutes.
6

Adding eggs: crack the eggs one by one (240 g in total), mixing for 20–30 seconds after each until the ingredient is combined. If the mixture starts to weigh down (separate), add 1–2 tablespoons of flour and continue mixing.

Ingredients: Wheat flour
Use a glass to crack the eggs and make sure there are no shells. The eggs should be at room temperature to avoid hardening the butter.
7

Combine the dry ingredients: in a separate bowl, sift the remaining flour (370 g) with the baking powder (20 g) and salt (2 g). Mix with a spoon to evenly distribute the ingredients.

Ingredients: Wheat flour, Baking powder, Salt
Use a sieve to sift the flour; sifting aerates the flour and makes it easier to combine with the fat mixture.
8

Combining the mixtures: add 1/3 of the dry ingredients to the butter mixture and mix on low speed with a mixer or with a wooden spoon just until combined (about 20–30 seconds). Add half of the milk (60 ml) and gently mix. Repeat: 1/3 of the dry, the rest of the milk, the last part of the dry. The final mixture should be thick but not dry — if too thick, add 1–2 tablespoons of milk.

Ingredients: Wheat flour, Milk, Butter, Baking powder
Mix briefly to avoid overmixing the batter – excessive mixing results in a tough dough. Use a spatula to properly scrape the dough from the sides of the bowl.
9

Adding dried fruits: add the prepared and dusted with flour dried fruits (raisins, dried plums, walnuts, almonds, orange peel) and freshly grated lemon zest (from 1 lemon, about 1 teaspoon of zest). Gently fold in with a spatula to ensure the dried fruits are evenly distributed in the batter.

Ingredients: Raisin, dried plum, almond, Lemon
Use a spatula instead of a mixer to avoid breaking the dried fruits. If you used rum for soaking, add the drained dried fruits — excess liquid will disrupt the consistency.

Baking

10

Pour the batter into the prepared loaf pan: use a spatula to smooth the top. Optionally, decorate the top with pieces of almond and walnut. Place in the preheated oven and bake for 55–65 minutes at 170°C (160°C for fan oven). After 40 minutes, check the color – if the top is browning too quickly, cover the pan with a piece of aluminum foil.

Ingredients: almond
Use a spoon or spatula to evenly spread the batter. Use a dry stick to test after 55 minutes – if the stick comes out with moist crumbs, test again after 5–7 minutes.
11

Baking and cooling test: remove the cake when a toothpick inserted in the center comes out clean or with a few dry crumbs (max 65 minutes). Take it out of the oven and let the pan sit for 10 minutes on a rack. After 10 minutes, gently remove the loaf from the pan and leave it on the rack to cool completely (about 1–1.5 hours).

Use a cooling rack to prevent the bottom from getting soggy. Do not remove the cake too early — it may fall apart. If the cake slightly sinks after being taken out, that is normal.

Decoration

12

Soaking and decoration (optional): if you wish, soak the cake with the remaining rum diluted with 1 tablespoon of water — gently prick the surface a few times and drizzle it. Dust with powdered sugar (50 g) through a sieve or prepare a glaze with 50 g of powdered sugar and 1–2 teaspoons of lemon juice and drizzle over the cake.

Ingredients: Rum, Powdered sugar, Lemon
If you are not using alcohol, lightly soak with orange juice. Use a sieve to evenly dust with powdered sugar.

Serving

13

Serve after completely cooling: slice the cake with a sharp knife into pieces 1.5–2 cm thick. Store at room temperature layered with baking paper or foil – it will stay fresh for 3–4 days.

Use a long, serrated knife to cut the cake to avoid crumbling. Cutting while warm causes crumbling and uneven slices.

Fun Fact

💡

The cake has its roots in the English 'fruit cake', but in Poland, it has taken on local variations with the addition of native dried fruits and citrus peel. Traditionally, cakes were baked for special occasions and often soaked in alcohol for longer shelf life.

Best for

Wielkanoc Świąteczne spotkania rodzinne Podwieczorek z kawą

Tips

🍽️ Serving

Serve sliced thinly with a cup of coffee or tea. For an elegant presentation, the cake looks lovely placed on a cake stand, lightly dusted with powdered sugar and decorated with a few whole almonds.

🥡 Storage

Store the cake at room temperature, wrapped in foil or in a cake container. You can lightly soak it with rum and wrap it in foil; this will keep it fresh for up to 7 days. Do not refrigerate – the cake may dry out too much. To refresh it after a few days, lightly heat it at 150°C for 5–7 minutes.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Layered Apple Pie Sweet Blog with Mascarpone Cream and Almond Crumble 90 min

Layered Apple Pie Sweet Blog with Mascarpo...

Cakes and Bakes
White Chocolate and Raspberry Cheesecake (No-Bake) 45 min

White Chocolate and Raspberry Cheesecake (...

Desserts
Velvety No-Bake Nut Cheesecake on an Oreo Crust 300 min

Velvety No-Bake Nut Cheesecake on an Oreo ...

Desserts
Apple and Cinnamon Tart 50 min

Apple and Cinnamon Tart

5.0 Desserts
Intensely Chocolatey Banana Brownies with Peanut Butter 90 min

Intensely Chocolatey Banana Brownies with ...

Desserts
Chocolate Fantasy with Caramel and a Hint of Lemon 75 min

Chocolate Fantasy with Caramel and a Hint ...

Desserts

Recipe Categories

Easter
Easter

Easter is one of the most important holidays in the Christian calendar, celebrated in spring, commemorating the resurrection of Jesus. It is a time of joy, hope, and communal celebration with family around a bountiful table. The culinary traditions associated with Easter are incredibly rich and d...

See all recipes in this category
Desserts
Desserts in: New Year's Eve

A sweet ending to the New Year's Eve dinner is a must-have that will put everyone in a joyful mood for the new year.

See all recipes in this category
Cakes and Bakes
Cakes and Bakes

Homemade cakes and pastries are the heart of Polish culinary tradition - sweet memories from childhood. In our collection, you will find recipes for classic yeast cakes, shortcrust, sponge, and cheesecake. Apple pie, poppy seed cake, gingerbread, Easter babka, chocolate cake, and New York cheesec...

See all recipes in this category
Reklama