Keks: Polish-style Christmas Fruit Cake

Ingredients

• 6 oz (170 g) assorted dried fruit, unsweetened; e.g. cranberry, cherry, apricot, prunes, raisins
• 4.5 oz (130 g) assorted nuts: walnuts, hazelnuts
• 3 tablespoons candied orange peel; optional
• 1 1/5 cup (5 oz, 140 g) cake flour; can be substituted with all-purpose flour
• 3 medium eggs
• 2/3 cups (120 g) cane sugar; or brown sugar
• Pinch of salt
• 1.5 stick (150-170 g) butter, unsalted
• 5 tablespoons (40 g) dark rye flour, wholegrain; can be substituted with all-purpose flour
• 3 tablespoons (30 g) potato starch or potato flour; can be substituted with all-purpose flour
• 1.5 teaspoon baking powder
• 0.5 teaspoon baking soda
• 1/3 cup (3 fl oz, 75-80 ml) milk
• 1/4 cups (2 fl oz, 50 ml) dark rum; can be substituted with nalewka or liqueur (cranberry, orange, cherry, nuts)
• 1/2 cup powdered/icing sugar
• 1.5-2 tablespoon citrus juice (lemon or orange)
• A handful of candied orange peel or chopped citrus zest, for sprinkling

Instructions

1. 1

   Chop all dried fruit and nuts: for more...: Chop all dried fruit and nuts: for more interesting and varied texture, chop a part of them finely, and the other part - more coarsely. Raisins and cranberry can be kept whole.Coat in flour and set them aside.

2. 2

   Separate yolks from egg whites. Whip egg whites...: Separate yolks from egg whites. Whip egg whites with sugar and a pinch of salt until stiff.

3. 3

   Fold in egg yolks and soft butter.

4. 4

   Sift all of the flours, baking powder and...: Sift all of the flours, baking powder and baking soda into a bowl. Gradually add the sugary-eggy mix and combine everything with a spatula.

5. 5

   To finish off, add milk, rum and flour-coated...: To finish off, add milk, rum and flour-coated dried fruit and nuts. Stir everything together thoroughly for even distribution.

6. 6

   Preheat the oven to 330°F (165°C) with fan-assist,...: Preheat the oven to 330°F (165°C) with fan-assist, or 350°F (175°C) without.

7. 7

   Line the loaf tin with parchment paper. Alternatively,...: Line the loaf tin with parchment paper. Alternatively, you can grease the tin instead.

8. 8

   Move the dough into the loaf tin and...: Move the dough into the loaf tin and place it onto the middle shelf of the oven. Bake for 50-55 minutes. Test for doneness by inserting a toothpick into the cake. If it’s wet and the crumbs stick to the toothpick, it’s not ready yet.

9. 9

   Take the cake out of the oven and...: Take the cake out of the oven and leave it to cool down completely. Sprinkle with powdered sugar or cover with glaze as per instructions below.

10. 10

    Fill a small bowl with icing sugar, and...: Fill a small bowl with icing sugar, and add in the citrus juice. Blend together with a fork, until smooth glaze forms. If it becomes too liquid - add more icing sugar; if it’s too dry - ad more juice.

11. 11

    Pour the glaze over the cake and sprinkle...: Pour the glaze over the cake and sprinkle with chopped candied orange peel. Leave to set.