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Home / Articles / Food / Recipe of the Month /  Christmas Cake
. . . . . . .
Tuesday, December 4,2012

Christmas Cake

(Torta Negra)

By Chef Maria Amado

This delicious Christmas Cake is fragrant and flavorful. It is necessary to prepare the fruits 15 days in advance and keep them in the refrigerator. If you prepare double and you have left over, add more fruits, and liquor, then refrigerate in a non-reactive container until the next year. They will be spectacular.

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INGREDIENTS FOR THE MACERATION

Cup Walnuts chopped in chunks
Cup Dried Figs chopped in chunks
Cup Raisins
Cup Dried Dates, pitted, chopped in chunks
Cup Fruit Cake Mix
1/3 Cup Dark Rum
1 Bottle Black Beer 12 fl oz.
Cup Honey
tsp Fresh Ground Nutmeg
tsp Ground Ginger
tsp Ground Cinnamon

PREPARATION

In a non-reactive container, combine
all ingredients. Keep in the refrigerator
15 days or more before use.

INGREDIENTS FOR THE CAKE

5 oz. Unsalted Butter
tsp Salt
10 oz. Granulated Sugar
4 Eggs
9 oz. Unbleached, All Purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
2 Cups Maceration
(soaking fruits)

UTENSIL

Cake pan (like the picture) 9 inches round or a tube pan of 10 inches round and 4 inches high.

PREPARATION

1.    Preheat oven to 350 F.
2.    Bring maceration to room temperature.
3.    Coat cake pan with butter-flavored cooking spray, dust with flour.
4.    In a bowl, sift flour with baking powder and baking soda.
5.    Place butter and salt in a large bowl; beat with a mixer at medium-high until it is creamy.
6.    Add sugar and beat until blended (about 5-7 minutes).
7.    Add eggs, 1 at a time, beating well until sugar dissolves (about 5 minutes).
8.    With a strainer, add a portion of the flour mixture, alternately to a portion of the maceration mixture, and with a spatula, mix very well with round movements, beginning and ending with the flour mixture. Add cup of maceration juices, mix very well. Pour batter into the prepared pan.
9.    Place a sheet of aluminum foil on top of the pan (do not press), in order to prevent it from drying. Place pan with the batter in the oven. After 40 minutes, take off the aluminum foil sheet and bake for 20 minutes more or until a wooden pick inserted in center comes out clean.
10.    Cool 10 minutes on wire rack, remove from pan. Cool completely on wire rack. Dust with powdered sugar.

 

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Definetely I will try this recipe at home for my Christmas Eve!

Thank you Maria for your Delicious Recipes!

 

 
 
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