Traditional Easter cake

Name: Traditional Easter cake
Total time: 1 h 30 min
Yield: 10-12
Ingredients: dried cranberries or cherries - 120 g; rum - 100 ml; drinking water - 130 ml; fresh yeast - 20 g (or 10 g dry); flour - 500 g + 2 tbsp. l. for rolling dried fruit; milk - 100 ml; butter - 100 g; cream with a fat content of 33% -130 ml; egg - 1 pc.; yolks - 5 pcs.; sugar - 150 g; vanilla sugar - 1 tbsp. l.; change - 1 h. l.

Cookinero 15 Jan 2023

17810

The traditional Easter cake is prepared for quite a long time, but the result is definitely worth it: the pastries are airy, fragrant, unusually tasty. Do you want everything to be exactly like this? Try to get the highest quality ingredients: the freshest eggs, natural milk and cream, good wheat flour with a high protein content (at least 12%). And, of course, carefully follow all the instructions of our detailed recipe. It is important to remember that you should not rush into the preparation of Easter cake: this is the very case when haste can nullify all efforts.

How to cook Traditional Easter cake

Step 1

Prepare the dough ingredients. Wash dried cranberries or cherries and place in a bowl. Pour in 50 ml of rum and stir. Close the container and leave for 2-24 hours at room temperature.

Step 2

Prepare the dough for the cake dough. Pour warm water (36°C) into a bowl and dissolve the yeast in it. Add 100 g of sifted flour and mix. Cover with a towel and place in a warm place for 1 hour.

Step 3

Add 100 ml of warm milk and 100 g of sifted flour to the yeast dough. Mix thoroughly again. Cover with a towel and put in a warm place for another 1 hour. Melt butter and let cool.

Step 4

Sift the remaining flour on the table. Make a well in the top and pour in the melted butter and warm cream. Add whole egg, yolks, regular sugar and vanilla. Pour in the salt. Knead thoroughly to make an elastic dough that does not stick to your hands.

Step 5

Heat the oven to 190°C. Throw cranberries or cherries on a sieve, then roll in a small amount of flour. Mix the dough with the remaining rum and dough, knead thoroughly. Add dried fruits. Once again, knead the Easter cake dough well and let it rise in a warm place for two hours.

Step 6

Arrange the dough in the forms for Easter cake so that it occupies no more than half the volume. Leave on for 20-30 minutes. Bake for 45-60 minutes, depending on the size of the pan. Allow the cakes to cool slightly in the tin, then place on their side on a wire rack. Let cool completely. Decorate as desired.

Cooking time: 1 h 30 min

Servings: 10-12

Calories: 386 kcal

Fats: 14.6

Proteins: 6.9

Carbohydrates: 51.5

Ingredients

dried cranberries or cherries - 120 g

rum - 100 ml

drinking water - 130 ml

fresh yeast - 20 g (or 10 g dry)

flour - 500 g + 2 tbsp. l. for rolling dried fruit

milk - 100 ml

butter - 100 g

cream with a fat content of 33% -130 ml

egg - 1 pc.

yolks - 5 pcs.

sugar - 150 g

vanilla sugar - 1 tbsp. l.

change - 1 h. l.

Where to Buy Ingredients

Traditional Easter cake - FAQ About Ingredients, Baking Time and Storage

Can I substitute dried cranberries or cherries with other dried fruits?

Yes, you can use raisins, currants, or chopped dried apricots as alternatives for a different flavor profile.

How long can I store the Easter cake, and what’s the best way to keep it fresh?

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.

Can I make this recipe without alcohol for a non-alcoholic version?

Yes, simply replace the rum with orange juice, apple juice, or water for soaking the dried fruits.

What’s the best way to reheat the Easter cake if it’s been refrigerated or frozen?

Thaw frozen cake overnight in the fridge, then warm it in a preheated oven at 150°C for 5-10 minutes. For refrigerated cake, a quick microwave (10-15 seconds) or oven warm-up works.

Can I use a bread machine or stand mixer for kneading the dough?

Yes, a stand mixer with a dough hook or a bread machine can save time. Knead until the dough is smooth and elastic, about 8-10 minutes.

How can I make this recipe gluten-free?

Substitute the regular flour with a gluten-free flour blend (1:1 ratio) and ensure all other ingredients are gluten-free. Adjust liquid as needed for texture.

What’s the best way to decorate the Easter cake for serving?

Dust with powdered sugar, drizzle with icing, or top with candied fruit, nuts, or edible flowers for a festive touch.

Can I halve the recipe for a smaller portion?

Yes, simply divide all ingredients by 2. Adjust baking time to 30-40 minutes, checking for doneness with a toothpick.

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Traditional Easter cake

How to cook Traditional Easter cake

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Traditional Easter cake - FAQ About Ingredients, Baking Time and Storage

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