The aroma of warm spices and candied fruits swirling through the air—that's the promise of a traditional Mexican Christmas fruitcake, or ponche navideño. Unlike its dense, heavy European counterparts, this festive treat boasts a lighter, more delicate texture, bursting with the vibrant flavors of Mexico. Imagine the sweet tang of guava paste mingling with the rich warmth of cinnamon and cloves, all nestled within a tender, moist cake. This recipe, passed down through generations, captures the essence of a Mexican Christmas celebration, a perfect centerpiece for your holiday gatherings or a delightful treat to savor on a chilly evening.
This unique fruitcake isn't just a dessert; it's a taste of tradition and a symbol of festive cheer. Its preparation involves a journey through a medley of carefully selected ingredients and techniques, resulting in a cake that is both beautiful and incredibly delicious. Ready to embark on this culinary adventure and create your own ponche navideño? Let's delve into the step-by-step process.
Tools Needed
- Mixing bowls
- Whisk
- Spatula
- Baking pan
- Oven
- Oven thermometer
Ingredients
- Wheat flour: 400g
- Butter: 180g (2 x 90g)
- Baking powder: 2 tablespoons
- Vanilla extract: 2 tablespoons
- Brandy or Tequila or Orange Juice: 1 cup
- Candied fruit: 250g
- Natural orange juice: 1 1/2 cups
- Orange zest: 2 oranges (without white pith)
- Eggs: 5 (room temperature)
- Salt: a pinch
- Condensed Milk: 1 can
Step-by-Step Instructions
Step 1. Prepare the Fruit and Batter
- Soak candied fruit in tequila (or brandy/orange juice) for 4-5 hours or overnight.
- Beat eggs with salt at high speed for 5-6 minutes until doubled in size and pale yellow.
- Add orange zest (without white pith), condensed milk, orange juice, and vanilla extract to the beaten eggs.
- Sift together flour and baking powder, then gradually add to the wet ingredients, mixing until just combined.
- Gently fold in the soaked candied fruit.
Step 2. Bake the Cake
- Grease and flour a baking pan.
- Pour batter into the prepared pan.
- Bake in a preheated oven at 180°C (350°F) for 45 minutes.
Step 3. Cool and Decorate
- Let cool completely before inverting onto a serving plate.
- Glaze with pineapple jam (optional).
- Garnish with nuts and cherries (optional).
Read more: No-Bake Carlota de Limon: Easy Mexican Lime Icebox Cake Recipe
Tips
- Using room temperature eggs helps create a lighter cake.
- Removing the white pith from the orange zest prevents bitterness.
- Don't overmix the batter after adding the flour.
- Use an oven thermometer to ensure accurate temperature.
- The cake will reduce slightly in size as it cools.
Nutrition
- Calories: approximately 4700
- Fat: approximately 200g
- Carbs: approximately 700g
- Protein: approximately 40g
FAQs
1. Can I substitute the guava paste in this recipe?
While guava paste provides a unique flavor, you can try substituting with another fruit paste like fig or apricot. The flavor will be different, but still delicious!
2. How long does the cake keep?
Stored properly in an airtight container at room temperature, this cake will stay fresh and moist for up to 5 days. You can also freeze it for longer storage.
Your delicious, fluffy Mexican Christmas fruitcake is now ready to be enjoyed! Share this festive treat with loved ones and savor the delightful blend of traditional flavors and heartwarming memories. Feliz Navidad!