1.1-1.7 pounds of fresh fruits (plums, cherries, apples, etc.). Even though I’ve tried many versions, I think the one made by my mom in law is the absolute best. It’s totally up to you. Share your thoughts in comments! Gently fold into fruitcake batter until well combined. Fill pan 2/3 full with batter. Mix all the ingredients for the dough with the spoon or mixer. Whisk egg whites with salt on high until stiff foam forms. How long will it keep as we won’t eat it quickly ? Your email address will not be published. Looking forward to making it! The dough for Polish fruit cake is batter, so you should easily pour it into the pan. Be the first to rate this post. Kolaczki. This is not your average fruitcake. Try to use organic eggs, it will make the color of the cake more yellowish. One variation that I read about on a Polish food blog called Moje Wypieki (translates to My Pastries) is to marblize the cake … It will completely bust the bad rep of mass-made fruitcake and convince you to keep this recipe in your box of favorite recipes. Remember that the jams you use should have a solid consistency. Sorry, your blog cannot share posts by email. 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. Finally add fruit/nut mixture. you will eat it the day it’s baked ;)). 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). Every time I am abroad, I miss Polish food. My Mom-In-Law's Easy Polish Fruit Cake Recipe. In my home, we also made shortbread cookies. Transfer batter into a loaf pan lined with parchment paper and bake at 350°F / 180°C for 20 min. I’ve been traveling the world for the past couple of years. Keks świąteczny [kehx sh-viow-teh-chnyh] is often made in many Polish homes for Christmas. Slowly pour remaining rum over cake. The cake batter, which is flavored with a wonderfully dark Muscavdo sugar, is just enough to hold together the apples, dried fruits and nuts. Traditional bread, pierogi, pickled veggies are food I love most about my homeland’s cuisine. Print Ingredients Dough. Transfer to prepared pan. Cream butter with sugar until well combined and fluffy. In a small bowl, whisk the eggs, brown sugar and 1/2 cup rum until blended; stir into fruit mixture. I remember the first time I baked this Polish fruit cake (ciasto z kruszonką). Add the walnuts, dates, cherries and mangoes; toss to coat. Oil the cake pan or put the parchment paper inside. No votes so far! 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! This apple tart is a local version of the American apple pie and is made of a sweet crust … 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. This cake is chocked full of real fruit (fresh and dried) and toasted nuts. Because it’s soft, not too dry and not too wet. The fruit makes the finished product super moist, a lovely contrast with the buttery crispness of the crust. Required fields are marked *. Bake until a toothpick inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. There are some desserts that you can eat again and again, and never get bored. It’s not dry and heavy, but instead soft, lightly sweet and studded with a balanced variety of dried fruit and nuts. 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.