Wednesday, December 12, 2007

My traditional fruitcake

Baking for Christmas has finally started in The Blue Café, and as always, first out is my traditional fruit cake. I have baked it every year since 1988, some years I have made several to give away as Christmas gifts, but this year it will be only one I think. The name fruitcake can be a little misgiving, as the fruits are mostly figs, though this year I also used a special nut which is called "paranøtt" in Norwegian - my dictionary can't help me with an English name.

Terje was busy in the kitchen most of last night, making fruit juices (from berries from the freezer), so it was late when I finally could start baking, and the cake was finished just before I went to bed. Too late to taste it then. But this morning I had a piece for breakfast, with "brunost" (brown goat cheese - we Norwegians almost live on goat cheese,LOL)

Why is it that Christmas cakes always taste better before Christmas?

200g butter
200g suger
3 eggs
200g white flour
1 tsp baking powder
(a small glass of liqueur - I used cherry)
250g figs

Mix butter and sugar well, Add one egg at a time and mix well. Mix flour and baking powder, and the liqueur and diced figs.

Bake at 175C for about one hour.


Do you have a fruitcake recipe to share?


Barbara said...

Your paranut ("Paranuss" in German) is in English the Brazil nut...not a very common nut here but I like it too! And isn't it so, that all the Christmas bakery and cookies taste best before Christmas. At least my family thinks so and I have to hide the cookies so that we can eat at least one or two on Christmas Eve....

Anonymous said...

Yes, the paranøtt is the brazil nut in English.

Britt-Arnhild said...

Barbara and Fleur - thanks :-)