Spicy cake

Category: Easter
Spicy cake


For the test
wheat flour 6-6.5 cups
fresh yeast 40g
heavy cream 250 ml
Brown sugar 1 glass
butter 100 g
salt 0.5 tsp
raisins 0.5 cups
cashew nuts 0.5 cups
candied fruit 0.5 cups
egg yolks 10 pieces.
rum or cognac 70ml
For a spicy mixture
cinnamon 1 stick
star anise 2 stars
cardamom 10 boxes
carnation 5-7 buds
ginger powder 1 tsp
ground nutmeg 1 tsp

Cooking method

  • Prepare a spicy mixture:
  • Remove the seeds from the cardamom pods and crush them in a mortar, along with cloves, cinnamon and star anise. Add ginger powder and nutmeg.
  • Soak raisins and candied fruits overnight in rum or cognac.
  • For dough, heat 0.5 cups of water, mix with 1/3 cream, dissolve yeast in them, add 1 tbsp. l. sugar and 1 cup flour, cover with foil and put in a warm place.
  • Melt butter in a water bath or in a microwave oven, grind with half a glass of sugar.
  • Grind the yolks with the remaining sugar.
  • After 1 hour, when the dough comes up, add butter, yolks, salt, spice mixture, the remaining cream and flour to it. Knead the dough thoroughly, leave warm for 1 hour.
  • Throw raisins and candied fruits on a sieve, dry and roll a little in flour. Add nuts, raisins and candied fruits to the dough, knead again.
  • Grease the cake molds with butter, sprinkle with flour (you don't need to do this with paper molds).
  • Place dough rolled into a ball into each mold - so that the mold is half full. Leave to rise: the dough should occupy at least 3/4 of the mold height.
  • Place the molds on the middle shelf of an oven preheated to 190 ° C, covering the top with circles cut from parchment. Place a heat-resistant container with hot water on the bottom of the oven.
  • Bake for 45-60 minutes, depending on the size of the dish. Do not allow cold air to enter the cake; do not open the oven for the first 25-30 minutes. baking.


I have never baked cakes before and, it turns out, in vain - it turned out deliciously.
I made half a portion, I almost forgot to "split" the spicy mixture, but I caught myself in time, otherwise it would probably be too spicy.
Because of the spices, not everyone liked my household, and for my taste I would need more sugar. But the dough is wonderful - easily kneaded, rose well.
Recipe from the magazine "Gastronom"

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