Christmas pie

The famous English "Christmas cake" is an English Christmas cake, or English Christmas cake, whose history begins several centuries ago.

Ingredients

• Kishmish - 2 ¼ cups (360 g)
• Dark raisins - 1 1/3 cups
• Currant raisins (small dark pitted) - 1 cup (150 g)
• Candied cherries, cut into 4 pieces - 1/3 cup (70 g)
• Butter, unsalted - 180 g
• Brown Cane Sugar (or regular brown sugar) - 1 ½ cups (255 g)
• Sweet chestnut puree, canned (or boil chestnuts 15 minutes and mash) - ¾ cup (270 g) - if possible
• Dark rum - ½ cup (125 ml)
• Juice and zest of 1 orange
• Zest of 1 lemon
• Large eggs, beaten - 3 pcs.
• Flour - 2 cups (300 g)
• Baking powder - ½ tsp
• Cinnamon - ¼ tsp
• Cloves - ¼ tsp
• Nutmeg - ¼ tsp
• Apricot jam - 3 tbsp. l.
• Candied fruits and almonds for garnish.

Directions

1. Preheat oven to 150 degrees. Grease and line a baking dish with a double layer of parchment (so that the paper protrudes 5 cm above the edge of the form). Mix all kinds of raisins, cherries, butter or margarine, sugar, chestnut puree (in our conditions, you can do without it), rum and orange juice in a saucepan. Add zest and mix well. Bring to a gentle boil over moderate heat. Stir until the butter (margarine) is melted. Cook over low heat for 10 minutes. Remove from fire. Leave for 30 minutes.
2. Add beaten eggs, flour, baking powder, cinnamon, cloves and nutmeg to fruit. Mix well. Pour into prepared pan and smooth the surface. Wrap the outside of the pan twice with thick wrapping paper (this will keep the cake from drying out).
3. Bake in the oven for 1 ¾ - 2 hours until the top of the pie is firm and dry and a toothpick inserted inside the pie is slightly sticky. Cool the cake in the form, remove the paper.
4. If desired, you can pierce the cake in several places with a wooden skewer and add rum to the holes formed. Remove the cooled cake from the mold, remove the parchment. Wrap the cake in waxed paper, foil and store in a cool place.
5. Mix apricot jam and 1 tbsp. l. water. While stirring, simmer over low heat until thickened. Remove from fire. Cool down. Brush the surface of the pie and garnish with candied fruits and nuts. Top with glaze again.