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🎄🎂 傳統聖誕蛋糕 Traditional Christmas Cake

12月24，2024

🎄🎂 傳統聖誕蛋糕 Traditional Christmas Cake

呢個傳統聖誕蛋糕食譜裡面充滿乾果、堅果同香料。而且呢個蛋糕最好提前整，可以令到蛋糕更入味、味道更濃郁～等我哋睇下呢個蛋糕點整啦🌟

This is a rich and flavorful traditional Christmas cake which packed with dried fruits, nuts, and warm spices, embodying the essence of holiday cheer. Best made in advance, it develops even more flavor over time, making it a wonderful choice for your Christmas festivities. Let’s dive into the ingredients and steps to create this timeless treat!

Regency®棕葡萄乾 Brown Raisins：

https://regencyspices.hk/products/raisins-brown

Regency®綠葡萄乾 Green Raisins：

https://regencyspices.hk/products/raisins-green

Regency®椰棗 Medjool Dates：

https://regencyspices.hk/products/medjool-dates

Regency®黑加侖子乾 Vostizza Currants (PDO)：

https://regencyspices.hk/products/vostizza-currants

Regency®橙皮粒 Orange Peel Granules：

https://regencyspices.hk/products/orange-peel-granules

Regency®杏子Apricots：

https://regencyspices.hk/products/apricots

Regency®錫蘭肉桂粉 Ground Cinnamon (Ceylon)

https://regencyspices.hk/products/cinnamon-ceylon-powder

Regency®丁香 Ground Cloves：

https://regencyspices.hk/products/cloves

Regency® 肉豆蔻粉Ground Nutmeg：

https://regencyspices.hk/products/nutmeg-powder

Servings: 16

材料:

3 杯 Regency®綠葡萄乾

1 1/2 杯 Regency®棕葡萄乾（粗略切碎）

1 3/4 杯 Regency®椰棗（切碎）

1 杯 Regency®黑加侖子乾

1/2 杯 Regency®橙皮粒

2/3 杯蜜餞櫻桃（切碎）

1/4 杯蜜餞菠蘿（切碎）

1/2 杯 Regency®杏子（切碎）

1/2 杯蘭姆酒或白蘭地、乾雪莉酒或其他酒

1 杯軟化的無鹽牛油

1 杯紅糖

5隻雞蛋

2 杯中筋麵粉

1 茶匙泡打粉

1 茶匙 Regency®錫蘭肉桂粉

1/2 茶匙 Regency®丁香粉

1/2 茶匙 Regency®肉荳蔻粉

3湯匙蘭姆酒或其他酒精 (額外的)

Ingredients:

3 cups Regency®Green Raisins

1 1/2 cups Regency®Brown Raisins (roughly chopped)

1 3/4 cups Regency®Medjool Dates (finely chopped)

1 cup Regency®Vostizza Currants (PDO)

1/2 cups Regency®Orange Peel Granules

2/3 cup candied cherries (chopped)

1/4 cup candied pineapple (chopped)

1/2 cup Regency®Apricots (chopped)

1/2 cup rum or brandy, dry sherry or other alcohol

1 cup unsalted butter softened

1 cup brown sugar

5 eggs

2 cups all-purpose flour

1 tsp baking powder

1 tsp Regency®Ground Cinnamon (Ceylon)

1/2 tsp Regency®Ground Cloves

1/2 tsp Regency®Ground Nutmeg

3 Tbsp rum or other alcohol, extra

Step 1

將所有乾果和白蘭地混合在一個大碗中：

3 杯 Regency®綠葡萄乾
1 1/2 杯 Regency®棕葡萄乾（粗略切碎）
1 3/4 杯 Regency®椰棗（切碎）
1 杯 Regency®黑加侖子乾
1/2 杯 Regency®橙皮粒
2/3 杯蜜餞櫻桃（切碎）
1/4 杯蜜餞菠蘿（切碎）
1/2 杯 Regency®杏子（切碎）
1/2 杯蘭姆酒或白蘭地、乾雪莉酒或其他酒

攪拌均勻後蓋上蓋子，至少放一晚。你亦可以把水果浸泡一週，每天攪拌。

Combine all the dried fruits with the brandy in a large bowl:

3 cups Regency®Green Raisins
1 1/2 cups Regency®Brown Raisins (roughly chopped)
1 3/4 cups Regency®Medjool Dates (finely chopped)
1 cup Regency®Vostizza Currants (PDO)
1/2 cups Regency®Orange Peel Granules
2/3 cup candied cherries (chopped)
1/4 cup candied pineapple (chopped)
1/2 cup Regency®Apricots (chopped)
1/2 cup rum or brandy, dry sherry or other alcohol

Mix very well, then cover and set aside at least overnight. You can soak the fruit for up to a week, stirring and recovering each day.

Step 2

將焗爐預熱至130°C，然後在9吋圓形蛋糕模的底部和側面鋪上三倍厚的羊皮紙/硅油紙，將兩側向上延伸，高於蛋糕模約2吋。

Preheat the oven to 130°C. Line the base and sides of a deep 9” round cake pan with a triple thickness of parchment paper/ baking paper, extending the sides up about 2” past the top of the pan.

Step 3

將牛油和黑糖放入碗中，攪拌均勻，但不要打發。

Put the butter and brown sugar into the bowl. Mix until well combined but not fluffy.

Step 4

將雞蛋逐隻加入牛油混合物中，每加入一隻後攪拌均勻，如混合物看起來會出現塊狀和凝結乃正常現象。

Add the eggs to the butter mixture, one at a time, beating to combine after each addition. The mixture is going to look lumpy and curdled, that's normal.

Step 5

將乾材料篩入牛油雞蛋混合物中，然後混合，再加入浸泡過的水果和任何剩餘的液體攪拌均勻。

Sift the dry ingredients into the butter and egg mix and mix to combine. Tip in the soaked fruit and any remaining liquid, and mix well.

Step 6

將麵糊倒準備好的蛋糕模中至表面光滑，然後放入焗爐焗3.5小時直到它變成深棕色。

Pour the cake mixture into your prepared pan and smooth out the surface. Bake for 3.5 hours until it's deep brown.

Step 7

在熱蛋糕的表面塗上額外的白蘭地，然後蓋好表面放在一邊，在蛋糕模中冷卻一晚。如果你想的話可以塗更多的白蘭地，然後把蛋糕包好，在陰涼的地方最多可存放2個月。

Brush the top of the hot cake with extra brandy, then cover and set aside to cool overnight in the pan. Turn out, brush with more brandy if you want to, then wrap well and store the cake in a cool, dark place for up to 2 months.