Nutcracker Cake and Crystallized Fruit

This Candied Nuts and Fruit Cake is ideal for Christmas and exquisite tasters. Try it.

Site Author's Comment

Candied walnut cake and candied fruit cake: this cake has cognac or rum, ideal for exquisite tasters. This cake is mouth watering. This recipe has difficulty level 4. It means that it is a nut cake and candied fruit easy. Just doing it to know ... See the recipe below.

Pasta Ingredients

4 (cup) wheat flour

1 (can) condensed milk

1 (teaspoon) salt

1 (teaspoon) cinnamon powder

1/2 teaspoon nutmeg

150 (g) margarine at room temperature

2 (tablets) fresh yeast

1 1/2 cups warm water

2 eggs

1/2 (cup) citrus fruits

1/2 cup chopped walnuts

1 (cup) raisins

1 (cup) water

1 (cup) sugar

1 (teaspoon) chopped cloves

1 (piece) cinnamon

2 (tablespoon) brandy or rum

How to prepare the pasta

1. In the mixer, place 1 1/2 cups of wheat flour, condensed milk, salt, cinnamon, nutmeg and margarine

2. Dissolve the yeast in warm water and add to the ingredients above.

3. Beat at medium speed for 2 minutes

4. Add eggs and another 1/2 cup of flour and beat at high speed for another 2 minutes

5. Remove from the mixer, add the rest of the flour and the remaining ingredients until a soft dough

6. Place in greased form and let rise for 1 hour.

7. Bake in a moderate oven at 170 ° for 40 minutes.

8. Remove from shape and drizzle with syrup

Method of preparation of syrup

1. Make a thin syrup with sugar, water, clove and cinnamon.

2. Remove from heat and add brandy

Special Tips

Prepare before starting the recipe

Preheated oven: The oven must be switched on before starting the recipe. For those forgotten, at least 10 minutes before.

Separate all ingredients in the correct measure before starting the recipe. The dough can not stand still, otherwise you will lose air incorporated into the dough.

Sift the sugar and flour before starting the dough.

Leave the form ready to receive the dough. Put butter on the bottom of the shape and line the bottom with bread or butter paper. Do not put butter on the sides. The dough should stick to the side of the form so that, when it cools, it does not wilt.

Tips to follow during the preparation

After preparation

The oven time varies from oven to oven. The safest method to not miss the point is the little bit test after that moment. put a toothpick or the back of the match stick (side without the match head) inside the cake dough. Do not use a fork or knife to avoid making a big mark on the cake. Begin the test 5 minutes before the recommended time for the cake or, when there is not, when the cake turns brown and begins to smell. Do not take the test with the dough, otherwise the cake will wither. If the cake is golden on the outside and the toothpick comes out wet, that is, the cake is raw inside, lower the temperature of the oven and leave some more. Do not lower it too much because the cake would have to stay in the oven for a long time and dry. Either way, do not leave the cake too long in the oven to not burn. Test the sides and middle of the cake.

Utensils and Equipment

Give preference to the planetary mixer. The common mixer is good too. If you do not have an electric mixer, you can tap your hand.

If the shape is round, 20 to 25 cm in diameter. If it is rectangular, 30 to 40 cm in length. The round shapes with a hole in the middle are also very good. Give preference to the tall shapes for the cake to grow.

To stir the dough by hand, use a wooden spoon or a spoon (wire spoon) or the spatula removed from the electric mixer and a standard spatula to remove the flour from the edge of the bowl.