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Keks - Polish Fruit Cake

Preparing: 1 hour
Bake time: 1 hour
125 g golden raisins
125 g sultanas
125 g dried apricots chopped
125 g dried black currants
50 g candid orange zest
50 g almond flakes
zest of 1 orange
Mix the dried fruitsAdd almond flakesAdd candied zest
Add orange zest
Mix dried fruits, almond flakes and orange zest.
125 ml freshly squeezed orange juice
65 ml orange liqueur
Add orange juice to a saucepanAdd orange liqueurAdd dried fruitsMix the fruits with alcohol
Pour the orange juice and orange liqueur into a saucepan and heat until very warm. Add dried fruits, almond, orange zest, mix and set aside for at least 1 hour. 

Heat the oven to 160ºC, line the bottom of the tin loaf with baking paper and butter the walls.


300 g soft unsalted butter in small cubes
160 g icing sugar plus extra for dusting
beat the butter until fluffyAdd gradually the icing sugar
Transfer the soft butter to a mixing bowl of the stand mixer equipped with the paddle attachment. Beat the butter for 5 minutes until fluffy at high speed. Add the icing sugar, gradually, spoon after spoon until well combined. 
4 large eggs
320 g cake flour/pastry flour
Add eggsAdd flour and baking powder
Add eggs gradually, one by one; each egg must be well incorporated. Mix the flour with the baking powder. Lower the speed and add flour with baking powder gradually until well combined. 
1 tsp vanilla extract
Add vanilla extractAdd fruitsMix to combine
Transfer the batter to the tin

Add vanilla extract.  Stop the mixer and add all soak fruits and almond flakes. Mix to combine.Transfer the batter into the loaf tin, even the surface, pop it into the oven and bake for an hour until a skewer pushed into the cake comes out clean.

Cool the cake on the wire rackDust the keks with icing sugar
Check the cake as it can be browned earlier but still raw inside. Cool on the wire rack. Serve dusted with the icing sugar. the cake must be completely cool before you slice it.

Keks Polish Fruit Cake Polly Eats LondonKeks Polish Fruit Cake Polly Eats London

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