Grandma’s Christmas Raisin Cake

The recipe makes 3-4 pieces, depending on the size of the Christmas cakes. Read the entire recipe before you start.

Here are some tips for preparation:

Start by dividing the butter into cubes and leave at room temperature so that it is soft, not melted.

2. Soak the raisins for approx. 10 to 15 minutes depending on how dry they are. The newly opened box of raisins lasts 3-4 minutes.

3. Christmas cakes can be baked in greased loaf pans, possibly the bottom lined with baking paper.

4. Cold rise: The dough can be prepared the day before. Make as described, but with cold milk. Use room temperature butter and add it in pats to the dough after half the flour has been incorporated into the dough. Cover and let rise on the kitchen counter for 7-8 hours or in the refrigerator for approx. 10 hours.

What do you need:

  • 7 l dl milk H
  • 2-2 ½ dl sugar
  • 1 packet of yeast (fresh yeast crumbles into flour, dry yeast sprinkles into flour)
  • About. 1.2 kg wheat flour, start with 1 kg
  • 2 teaspoons of cardamom
  • ¾ tsp salt
  • 175g soft butter, cubed
  • 250-300g raisins
  • Optionally beaten egg or melted butter for brushing

This is what you do:

Heat the milk and sugar to 35-36 degrees with your finger. Pour 1 kg of flour into a baking dish, crumble fresh yeast in it or sprinkle it with dry yeast. Add cardamom and salt. Pour in the milk and knead for approx. 10 minutes. Gradually add the rest of the flour until you get a smooth batter that releases the baking dish. Add the softened butter little by little and knead until the dough releases the baking dish again.

Pour the fresh water over the raisins and add to the dough towards the end, so that they are distributed in the dough and remain whole. Cover the baking dish with a baking sheet and let rise until the dough doubles in volume, 1h to 1h30.

Rub the hob with a little butter and rub your hands with butter. Knead the dough together, knead into three pieces and knead. Shape into three round galettes or loaves (placed in greased loaf pans), the round Christmas galettes are placed on a baking sheet lined with baking paper. Cut around the edge with a thin, sharp knife and press the cake down the middle, using a tied hand. This will give the Christmas cakes a nice round shape.

Cover with a tea towel and let the Christmas cakes rise for 45 to 50 minutes.

Brush with beaten egg, 1 teaspoon sugar and 2 tablespoons water, or brush with melted butter.

Bake in a hot oven, bottom rack 175 degrees for approx. 45 minutes. The baking time depends on the size of the Christmas cakes. Cool on a wire rack.

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