Lys Frugtkage

Lys Frugtkage Recipe from Denmark with Dried Fruits and Rum

Region / culture: Denmark | Preparation time: 30 minutes | Cooking time: 2.5 hours | Servings: 12

Introduction

Lys Frugtkage, also known as Light Fruitcake, is a traditional Danish dessert that is typically enjoyed during the holiday season. This fruitcake is packed with a variety of dried fruits, nuts, and a hint of rum, making it a delicious and festive treat for any occasion.

History

The recipe for Lys Frugtkage has been passed down through generations in Denmark, with each family adding their own unique twist to the classic fruitcake. This dessert is often served during Christmas and other special celebrations, as it is a symbol of abundance and prosperity.

Ingredients

1 cup of butter
1 cup of sugar
6 eggs
1.5 cups of flour
1.5 tsp of baking powder
1 tsp of salt
0.5 cup of white wine
1 cup of chopped dried apricots
1 cup of chopped dried figs
1 cup of raisins
1 cup of chopped candied lemon peel
0.5 cup of chopped candied citron
2 cups of shredded coconut meat
0.5 cup of flour
2 tsp of rum
2 cups of chopped blanched almonds

How to prepare

Soften the butter and gradually add the sugar, creaming well.
Add the eggs one at a time, beating after each addition.
Sift the 1.5 cups of flour, baking powder, and salt. Add this mixture alternately with the 0.5 cup of wine to the above mixture. Beat well.
Combine all of the fruits and nuts and dredge them in the 0.5 cup of flour.
Add the fruits and nuts to the batter along with the rum, blending well.
Line 2 loaf pans (9×5×3) or 2 tube pans with brown paper.
Pour the batter into the pans, filling them about 0.67 full.
If desired, decorate with candied fruits or nuts.
Bake for about 2.5 hours in a slow oven at 275°F (135°C).
(To prevent the cakes from scorching on the bottom while they bake, place the baking pans in shallow pans filled with water, about 0.25 full.)
Cool the cakes in the pans on racks for 20 to 30 minutes, then turn them out.
Remove the brown paper and return the cakes to the racks to cool completely before storing.

Variations

Add a splash of brandy or cognac for an extra boozy kick.
Swap out the dried fruits for your favorites, such as cranberries, cherries, or apricots.
Experiment with different nuts, such as walnuts, pecans, or pistachios, for added crunch and flavor.

Cooking Tips & Tricks

Be sure to cream the butter and sugar well to ensure a light and fluffy texture.

- Dredging the fruits and nuts in flour helps prevent them from sinking to the bottom of the cake while baking.

- Decorating the cake with candied fruits or nuts adds a festive touch to the final presentation.

- Baking the cake in a water bath helps prevent the bottom from scorching and ensures even cooking.

Serving Suggestions

Serve slices of Lys Frugtkage with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert option.

Cooking Techniques

Baking the fruitcake in a water bath helps ensure even cooking and prevents the bottom from scorching.

Ingredient Substitutions

If you don't have white wine on hand, you can substitute with apple juice or orange juice for a fruity twist.

Make Ahead Tips

Lys Frugtkage can be made ahead of time and stored in an airtight container at room temperature for up to a week. The flavors will continue to develop over time, making it even more delicious.

Presentation Ideas

Decorate the top of the fruitcake with a dusting of powdered sugar or a drizzle of icing for a festive touch.

Pairing Recommendations

Enjoy a slice of Lys Frugtkage with a cup of hot tea or coffee for a cozy and comforting treat.

Storage and Reheating Instructions

Store leftover fruitcake in an airtight container at room temperature for up to a week. To reheat, simply warm in the microwave for a few seconds or enjoy at room temperature.

Nutrition Information

Calories per serving

Each serving of Lys Frugtkage contains approximately 320 calories, making it a decadent treat that is best enjoyed in moderation.

Carbohydrates

Each serving of Lys Frugtkage contains approximately 45 grams of carbohydrates, making it a sweet and satisfying dessert option.

Fats

With 12 grams of fat per serving, Lys Frugtkage provides a rich and indulgent treat for those looking to satisfy their sweet tooth.

Proteins

This fruitcake offers 6 grams of protein per serving, making it a well-rounded dessert option that can help keep you feeling full and satisfied.

Vitamins and minerals

Lys Frugtkage is a good source of vitamin C, iron, and potassium, thanks to the dried fruits and nuts included in the recipe.

Alergens

This recipe contains nuts and eggs, so be sure to check for any allergies before serving to guests.

Summary

Overall, Lys Frugtkage is a delicious and nutrient-rich dessert that can be enjoyed as a special treat during the holiday season.

Summary

Lys Frugtkage is a classic Danish fruitcake that is perfect for the holiday season. Packed with dried fruits, nuts, and a hint of rum, this dessert is sure to be a hit with family and friends. Enjoy a slice with a cup of tea or coffee for a cozy and comforting treat.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Lys Frugtkage. It was many years ago, when I was just a young girl living in a small village in Denmark. My grandmother, who was known for her delicious baking, had passed down this recipe to me with a twinkle in her eye.

I can still picture her standing in her cozy kitchen, surrounded by the sweet aroma of freshly baked pastries. She handed me a worn piece of paper with a list of ingredients and instructions written in her beautiful cursive handwriting. As she explained each step to me, I could see the passion and love she poured into her baking.

The recipe for Lys Frugtkage, which translates to "light fruit cake," was a traditional Danish dessert that was often served at special occasions such as weddings and birthdays. It was a delicate and airy sponge cake layered with fresh fruit and topped with whipped cream and almonds. The combination of flavors and textures was simply divine.

I watched my grandmother as she effortlessly whipped up the batter, folding in the flour and sugar with a gentle hand. She carefully arranged the sliced strawberries, raspberries, and kiwi on top of the cake before popping it into the oven to bake.

As the cake rose and filled the kitchen with its sweet fragrance, I couldn't wait to taste the finished product. When it finally emerged from the oven, golden and fragrant, my grandmother sliced it into generous portions and served it with a dollop of freshly whipped cream.

The first bite was pure heaven. The light and fluffy cake melted in my mouth, while the fresh fruit added a burst of sweetness and color. The whipped cream added a creamy richness that tied everything together perfectly. It was a dessert fit for a queen, and I felt so proud to have learned how to make it from my grandmother.

Over the years, I have made this recipe for Lys Frugtkage countless times, tweaking it here and there to make it my own. I have shared it with friends and family, who have all raved about its deliciousness. Each time I bake it, I am reminded of my grandmother and the special bond we shared over our love of baking.

I often think about where my grandmother learned this recipe from. Perhaps it was passed down through generations of Danish bakers, each adding their own twist to make it uniquely theirs. Or maybe she picked it up from a friend or neighbor who was known for their culinary skills.

Regardless of its origins, I am grateful to have this recipe in my repertoire. It has brought me joy and comfort in times of celebration and sadness alike. It is a reminder of the love and care that goes into creating something special for the ones we hold dear.

As I sit here now, with my own grandchildren gathered around me in the kitchen, I can't help but smile as I pass down the recipe for Lys Frugtkage to the next generation. I see the same sense of anticipation and wonder in their eyes as they watch me mix the batter and arrange the fruit on top.

I know that one day, they will carry on this tradition and share it with their own children. And as they do, I hope they will remember the love and memories that are baked into every slice of this delicious dessert. For me, that is the true magic of cooking – the ability to connect us to our past, our present, and our future through the simple act of sharing a meal.