Make sure they are not watery though, otherwise you may end up with the slack-baked cake. Leave me a comment below. Slowly pour remaining rum over cake. Transfer to prepared pan. It’s not dry and heavy, but instead soft, lightly sweet and studded with a balanced variety of dried fruit and nuts. Print Ingredients Dough. The fruit makes the finished product super moist, a lovely contrast with the buttery crispness of the crust. It was ready to eat in the early afternoon. Whisk egg whites with salt on high until stiff foam forms. In a small bowl, whisk the eggs, brown sugar and 1/2 cup rum until blended; stir into fruit mixture. Transfer batter into a loaf pan lined with parchment paper and bake at 350°F / 180°C for 20 min. Keks świąteczny [kehx sh-viow-teh-chnyh] is often made in many Polish homes for Christmas. warm with a scoop of ice cream and whipped cream, If you store the cake in the fridge, it will last longer (however, I don’t think it’s possible! It’s super easy to make- all you need it a bowl and a spoon, you don’t even need to use any food processors to mix the ingredients. Post was not sent - check your email addresses! © 2020 - Polish Your Kitchen. Mix all the ingredients for the dough with the spoon or mixer. Traditional bread, pierogi, pickled veggies are food I love most about my homeland’s cuisine. Designed & Developed by PixelBoom. Because it’s soft, not too dry and not too wet. Turn heat down to 325°F / 160°C and bake for another 30-40 minutes, until a toothpick inserted into cake comes out clean and top of the cake is golden brown. 1.1-1.7 pounds of fresh fruits (plums, cherries, apples, etc.). The cake batter, which is flavored with a wonderfully dark Muscavdo sugar, is just enough to hold together the apples, dried fruits and nuts. Wash the fruits and pit/peel them if necessary. Paczki • Polish donuts. You can mix anything you want, for example, plums with pears, apples with strawberries, etc. No Christmas is complete without my grandmother’s cookies, and a good variety of sweet desserts to go along with the vast array of 12 Christmas dishes. Turn heat down to 325°F / 160°C and bake for another 30-40 minutes, until a toothpick inserted into cake comes out clean and top of the cake is golden brown. Remember that the jams you use should have a solid consistency. Your email address will not be published. How long will it keep as we won’t eat it quickly ? It’s totally up to you. I started this blog from the love of Polish food. o Christmas is complete without my grandmother’s cookies, and a good variety of sweet desserts to go along with the vast array of 12, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Pocket (Opens in new window), Click to share on Skype (Opens in new window), Click to email this to a friend (Opens in new window). Be the first to rate this post. Add egg yolks one by one and keep mixing. Kolaczki. Finally add fruit/nut mixture. The dough for Polish fruit cake is batter, so you should easily pour it into the pan. Gone are the green maraschino cherries, the glaceed fruit. One variation that I read about on a Polish food blog called Moje Wypieki (translates to My Pastries) is to marblize the cake … It does not need to rest, enjoy right away. One-half hour before What will your family prepare to satisfy the sweet tooth this year? Welcome to my Polish food blog! Foodie Pro & The Genesis Framework, « Polish Eggs in Bull’s Eyes (Wołowe Oczy), Polish Yeast Buns with Blueberries (Jagodzianki) ». More often than not, you will also see a piernik, poppyseed cake or roll, apple cake and cheesecake served along side of keks. Sorry, your blog cannot share posts by email. It’s interesting that it has no spice at all in it but the mangoes and other dried fruit sound nice. There are some desserts that you can eat again and again, and never get bored. We are sorry that this post was not useful for you! Your email address will not be published. This apple tart is a local version of the American apple pie and is made of a sweet crust … Every time I am abroad, I miss Polish food. I remember the first time I baked this Polish fruit cake (ciasto z kruszonką). This cake is chocked full of real fruit (fresh and dried) and toasted nuts. The Polish crumble fruit cake will taste great with any fruits including: If you don’t have any seasonal fruits available, you can as well use jams, confitures, or chutneys. Fill pan 2/3 full with batter. It will completely bust the bad rep of mass-made fruitcake and convince you to keep this recipe in your box of favorite recipes. Did you find this Polish fruit cake recipe helpful? Transfer batter into a loaf pan lined with parchment paper and bake at 350°F / 180°C for 20 min. No votes so far! Cool in pan on a wire rack 20 minutes. HELP KEEP THIS PAGE ALIVE DONATE VIA PAYPAL, Polish Deviled Eggs 4 Ways {Jaja Faszerowane}, Polish Shortbread Cookies {Ciastka Kruche}, Video recipe: Polish Christmas Mushroom Soup, Authentic Polish Potato Babka Video Recipe, 15 Polish Dishes That Will Complement Your Thanksgiving Dinner, Most delicious Polish bakery in Szczecin Poland, Video recipe: Polish Creamy Beet Soup {Barszcz}, 1 lb / 500 g of mixed dried fruit and nuts - raisins, mangos, prunes, walnuts, almonds, 2 sticks / 225 g of butter at room temperature. With the help of a small strainer sprinkle with powdered sugar before serving. Szarlotka. you will eat it the day it’s baked ;)). I’ve been traveling the world for the past couple of years. Required fields are marked *. My Mom-In-Law's Easy Polish Fruit Cake Recipe. Traditional Polish fruit cake is one of them. By the end of the evening, the entire cake was gone and my family asked me to bake one more! Add the walnuts, dates, cherries and mangoes; toss to coat. Add vanilla extract and gradually add flour mixed with baking powder. Why? I’m not a professional chef, just a home cook influenced by years of listening, watching and tasting, who's constantly craving flavors and smells of home. The cake is only lightly sweet, the flavor of the fruit really comes through. Have you ever added any liquor to this??? I am sharing with you the most authentic Polish recipes that I’ve taken from my grandmas, moms, and aunties. Polish foldovers, or kołaczki, are another favorite Polish dessert that takes … Preheat the oven to 325 and spray a loaf pan with oil or spread with butter, In a large bowl, cream the butter and sugar until light and fluffy, Add eggs one at a time, beating well after each, Add flour, salt, baking powder, baking soda, vanilla, and buttermilk, beat about two minutes, Pour into greased pan, top with cherries, pressing cherries down into batter, Bake about 60 minutes, until top springs back when touched lightly and a toothpick inserted in the middle comes out clean, cool 10 minutes before removing from pan, cool completely before slicing, dust with powdered sugar. Even though I’ve tried many versions, I think the one made by my mom in law is the absolute best. In my home, we also made shortbread cookies. Here, I share memories of growing up in Poland in the 80s and 90s, and Polish food and customs patiently kept alive at my Polish-American home. Join my network of friends and stay in touch with your roots through my stories. Is this best eaten fresh or should it mellow a few weeks like stollen or American fruitcake? Gently fold into fruitcake batter until well combined. All Rights Reserved. Keks świąteczny sounds and looks nice I will have to try it. Bake until a toothpick inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. If top is browning too fast, cover with aluminum foil. Share your thoughts in comments! Cream butter with sugar until well combined and fluffy. My Mom-In-Law Traditional Polish Fruit Cake Recipe. This is not your average fruitcake. Try to use organic eggs, it will make the color of the cake more yellowish.