Christmas fruit Cake (Pan de Pascua de mi mamá)

I never posted this recipe before and I dont know why, anyway this is the Christmas cake recipe my Mom make all Christmas, is a really good recipe and with this quantites you have 2  cakes.

Honestly I think is the best Christmas fruit cake I tasted, is moist, lovely dark color, and smell fantastic, when I made this cake yesterday all the house smell to cinnamon,cloves and ginger all day:)

At home we love eat this cake in the Christmas morning at breakfast with a tea or a coffe.

If you are interesting I have too the Christmas cookies of my mom and  you can find here.

Ingredients


1 kilo all purpose flour
3 tablespoon of baking powder
1 cup rum o cognac
250 grams butter
3/4 cup of walnuts chopped
1 cup of milk
2 cups of granulate sugar
3/4 cup dark raisins
3/4 cup golden raisins
1 1/2 cups candied fruit chopped 
1 teaspoon of  ground cinnamon 
1/2 teaspoon of ground ginger 
1/3 teaspoon grind cloves 
1/2 teaspoon grated  nutmeg
3 eggs
 1 egg more to wash the cake


Method


In a large bowl combine well the candied fruits,and the raisins, cover with the rum and let the fruits macerate, covered overnight.

Line the bottom of two pan with a round of wax paper and butter the paper.
In other bowl sift the  flour, baking powder, 1 cup  of sugar and spices (cinnamon,clove,ginger and nutmeg). Set aside.

Make a caramel in a pan with the other cup of sugar and cover with a little water, boil until ou have a caramel color.
Warm the cup of milk an carefully add to the caramel.Stir well.

Beat the butter and add the eggs, 1 at a time, beating well after each addition.
Drain the fruit mixture in a sieve set over the batter and beat the juices into the batter.
Pat the fruits dry and in a bowl toss them with 1/3 cup of flour mixture.
Combine the caramel  milk slowly into the batter  and add the fruits and walnuts chopped.
 Stirring until the mixture is just combined and turn the batter out into the prepared pan.
Preheat oven to 180° c.
Brush the top of the  cake with the remaining egg.
Bake the cakes for 1 hour and half .
Could be golden and dry, You can test with a thin brochette if is dry .

Let the cakes cool in the pan for 30 minutes.
Remove the side of the pan, and invert the cake onto the rack.
Remove the wax paper carefully invert the cake and let it cool completely.

This recipe is to Secret Recipe Club especially for Christmas!




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EN ESPAÑOL
Pan de Pascua (de mi mamá)

 

 

 

 

Siempre había pensado hacer esta receta de mi mamá (que considero el mejor pan de pascua que he porbado) mi mamá lleva años haciendole incluso antes lo vendía a pedido (ahora ya se cansa mucho tiene 82 años)

La considero una receta estupenda de pan de pascua (me ha tocado probar varios) es húmedo,  delicioso, tiene la cntidad justa de frutas y nueces y huele maravilloso.

Con esta cantidad salen 2 panes de pascua asi si quieren menos hacer la mitad d ela receta, se puedehacer en este tipo de molde (mas alto) o en los otros más extendidos.

Además tengo la receta de mi mamá de las galletas de navidad que mi mamá hace siempre, aún hace para regalar!

pueden ver la receta de las galletas aqui.

 

 

Ingredientes