These recipes are based on this recipe for glögg and this recipe for fruktkaka.
This version of glögg requires that the fruits be soaked in vodka for 3-4 days, following which the infused alcohol is mixed into red wine.
The recipe for fruitcake requires alcohol and fruit, but in this version the soaked and drained fruits from the glögg can be used instead.
Infusion
* 2" inch stick of cinnamon - 2-3
* Cloves - 12 whole
* Ginger, chopped into small pieces - 3 tbsp
* Cardamom seeds - 1 tsp
* Orange rind - from 1 large orange (I also added the juice from this orange into the infusion)
Place the following items in a small cloth bag so they are easy to separate and drain once the infusion is ready:
* Raisins - 3/4 cup
* Cranberries, dried - 4 tbsp
* Maraschino cherries, drained and chopped into small pieces - 4 tbsp
* Dried fruit (figs, dates, mangoes, apricot, pears) or candied fruit, small pieces - 4 tbsp
[you can play with the ratios of fruit above, but raisins are the main ingredient]
* Vodka - half a 750 ml bottle
For garnish (optional):
* Almonds, blanched and skinned
To make the glögg
* Red wine (the cheapest merlot, sauvignon blanc, or something similar) - 2 x 750 ml bottles
* Sugar - 3/4 cup (the original recipe made it way too sweet for me)
Method:
Place the items for infusion into a jar or container that can be sealed tightly. Pour vodka (and orange juice, if using) into the jar and shake well. Let sit for a couple of days (my infusion was for 3-4 days), shaking twice a day.
When ready, separate the liquid from the solids. Squeeze out as much alcohol as possible from the solids. Preserve the dried fruit to use in fruit cake.
In a large pot that can be sealed well, mix the infusion with the red wine and sugar. Stir well. Place on a burner on very low heat and stir continuously. Turn off the heat as soon as the sugar is dissolved; it is not even necessary for the liquid to warm up! The cooler it is when the sugar dissolves, the better, as we don't want the alcohol to evaporate. Keep sealed until at room temperature, then pour into bottles/jars that can be corked/sealed. Glögg can be preserved in airtight bottles for over a year (personal experience!)
To serve:
Pour small portions (I used three cups at a time) into a pot that can be sealed well, and warm at the lowest possible temperature. The warmer the better, but it needs to not boil. If the pot is sealed well, the chance that the alcohol will evaporate (and spread the smell all over your house) is low. The glögg cools down fast, so serve your guests about a third of a cup at a time (garnished with almonds if you like). If serving a large group, you will have to turn off the stove from time to time to prevent boiling.
Dried fruit (raisins, cranberries, cherries, figs, dates, mangoes, apricot, pears) and/or candied fruit - about 300 grams [The main ingredient in my case was raisins, and I supplemented these with the rest.]
Dark rum - 1/2 cup [Skip if using fruit drained after making the infusion for glögg]
Orange zest - 1 tbsp
Lemon zest - 1.5 tsp
Butter, unsalted, softened - 12 tbsp (3/4 cup)
All-purpose flour - 1.75 cup
Baking soda - 1 tsp
Powdered sugar - 1 cup
Eggs - 4
Method:
Infusing the fruits with alcohol [skip if using drained fruit from making glögg]: Combine the fruit with the zest and the rum in a container that can be sealed. Mix well, and make sure the fruits are soaking in the alcohol as much as possible. Soak overnight.
Cake batter: In a mixing bowl, combine the softened butter with the sugar until the mixture is fluffy (I used a handheld mixer). Continue beating, incorporating the eggs one at a time. Use a spatula and fold in the fruit mixture to this batter until it is mixed well. When ready to bake (see below), fold in the baking soda with the spatula.
Baking:
Preheat the oven to 180 C.
Use a baking pan or (glass) baking dish that allows your batter a height of about 2.5" (the recipe linked above recommends a 12" x 4" x 2.75" container; I used twice the batter so I had to adjust the baking time, it wasn't very difficult). Grease the bottom and sides of the pan/dish with butter, then dust with flour, tap out excess flour.
Pour the batter into the pan/dish, making sure to level it with a spatula. Bake until a toothpick inserted into the middle of the cake comes out clean. The original recipe says 40-45 min, it took me slightly longer (under an hour) because I had more batter. Remove from the baking dish onto a wire rack to cool. Serve sliced with whipped cream (optional).
Author: Shrinkingsodacan
Source: Linked above.
This version of glögg requires that the fruits be soaked in vodka for 3-4 days, following which the infused alcohol is mixed into red wine.
The recipe for fruitcake requires alcohol and fruit, but in this version the soaked and drained fruits from the glögg can be used instead.
Glögg
Ingredients:Infusion
* 2" inch stick of cinnamon - 2-3
* Cloves - 12 whole
* Ginger, chopped into small pieces - 3 tbsp
* Cardamom seeds - 1 tsp
* Orange rind - from 1 large orange (I also added the juice from this orange into the infusion)
Place the following items in a small cloth bag so they are easy to separate and drain once the infusion is ready:
* Raisins - 3/4 cup
* Cranberries, dried - 4 tbsp
* Maraschino cherries, drained and chopped into small pieces - 4 tbsp
* Dried fruit (figs, dates, mangoes, apricot, pears) or candied fruit, small pieces - 4 tbsp
[you can play with the ratios of fruit above, but raisins are the main ingredient]
* Vodka - half a 750 ml bottle
For garnish (optional):
* Almonds, blanched and skinned
To make the glögg
* Red wine (the cheapest merlot, sauvignon blanc, or something similar) - 2 x 750 ml bottles
* Sugar - 3/4 cup (the original recipe made it way too sweet for me)
Method:
Place the items for infusion into a jar or container that can be sealed tightly. Pour vodka (and orange juice, if using) into the jar and shake well. Let sit for a couple of days (my infusion was for 3-4 days), shaking twice a day.
When ready, separate the liquid from the solids. Squeeze out as much alcohol as possible from the solids. Preserve the dried fruit to use in fruit cake.
In a large pot that can be sealed well, mix the infusion with the red wine and sugar. Stir well. Place on a burner on very low heat and stir continuously. Turn off the heat as soon as the sugar is dissolved; it is not even necessary for the liquid to warm up! The cooler it is when the sugar dissolves, the better, as we don't want the alcohol to evaporate. Keep sealed until at room temperature, then pour into bottles/jars that can be corked/sealed. Glögg can be preserved in airtight bottles for over a year (personal experience!)
To serve:
Pour small portions (I used three cups at a time) into a pot that can be sealed well, and warm at the lowest possible temperature. The warmer the better, but it needs to not boil. If the pot is sealed well, the chance that the alcohol will evaporate (and spread the smell all over your house) is low. The glögg cools down fast, so serve your guests about a third of a cup at a time (garnished with almonds if you like). If serving a large group, you will have to turn off the stove from time to time to prevent boiling.
Fruktkaka
Ingredients:Dried fruit (raisins, cranberries, cherries, figs, dates, mangoes, apricot, pears) and/or candied fruit - about 300 grams [The main ingredient in my case was raisins, and I supplemented these with the rest.]
Dark rum - 1/2 cup [Skip if using fruit drained after making the infusion for glögg]
Orange zest - 1 tbsp
Lemon zest - 1.5 tsp
Butter, unsalted, softened - 12 tbsp (3/4 cup)
All-purpose flour - 1.75 cup
Baking soda - 1 tsp
Powdered sugar - 1 cup
Eggs - 4
Method:
Infusing the fruits with alcohol [skip if using drained fruit from making glögg]: Combine the fruit with the zest and the rum in a container that can be sealed. Mix well, and make sure the fruits are soaking in the alcohol as much as possible. Soak overnight.
Cake batter: In a mixing bowl, combine the softened butter with the sugar until the mixture is fluffy (I used a handheld mixer). Continue beating, incorporating the eggs one at a time. Use a spatula and fold in the fruit mixture to this batter until it is mixed well. When ready to bake (see below), fold in the baking soda with the spatula.
Baking:
Preheat the oven to 180 C.
Use a baking pan or (glass) baking dish that allows your batter a height of about 2.5" (the recipe linked above recommends a 12" x 4" x 2.75" container; I used twice the batter so I had to adjust the baking time, it wasn't very difficult). Grease the bottom and sides of the pan/dish with butter, then dust with flour, tap out excess flour.
Pour the batter into the pan/dish, making sure to level it with a spatula. Bake until a toothpick inserted into the middle of the cake comes out clean. The original recipe says 40-45 min, it took me slightly longer (under an hour) because I had more batter. Remove from the baking dish onto a wire rack to cool. Serve sliced with whipped cream (optional).
Author: Shrinkingsodacan
Source: Linked above.
