Mazurka Russian Dried Fruit Cake Recipes

MAZURKAS (POLAND)

Steps:

• Preheat oven to 375 degrees F. Coat a 9 by 13-inch baking pan with butter or nonstick spray. Line the bottom of the pan with parchment paper.
• For the cookie: Whisk the flour, baking powder and salt in a bowl.
• Beat the butter and sugar in a large bowl, with an electric mixer, at medium-high speed until creamy, about 2 minutes. Scrape down the sides and add the egg and vanilla extract. Beat well, and then scrape down the sides.
• While mixing on low speed, add the dry ingredients in 3 batches. Scrape down the bowl between each addition, and mix until just blended.
• Transfer the dough to the prepared pan and spread evenly with a spatula. Bake until light golden brown with spots of darker golden brown and darker edges, about 30 minutes. Cool completely, about 45 minutes.
• Meanwhile, prepare the fruit: Whisk the cornstarch and sugar together in a small saucepan. Whisk in orange juice until mixture dissolves. Stir in the fruits and candied orange peel. Bring to a simmer over medium, stirring often; continue to cook, stirring until thickened into a compote, about 3 minutes more. You should be able to draw the spoon along the bottom of pan and see the pan with no liquid seeping back. Remove from heat and transfer to a bowl. Stir in the nuts and lemon zest.
• Spread fruit evenly over the top of the cooled crust.
• Heat oven to 350 degrees F. Bake mazurkas until golden brown around edges and fruit sets but is still slightly glossy and jewel-like, about 10 minutes. Cool in pan on rack.
• Cut, using an oiled knife, into 24 bars. Serve.

RASPBERRY MAZURKAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
• Mix flour, brown sugar, oats, coconut, and walnuts together in a bowl. Pour melted butter over the flour mixture and mix. The mixture should clump together easily when compressed.
• Press about half the flour mixture into the bottom of the prepared baking dish; top with a layer of raspberry preserves. Finish by topping with the remaining flour mixture, patting lightly to complete the 'crust.'
• Bake in preheated oven until browned, 20 to 25 minutes. Cool completely before cutting to serve.

MAZUREK (POLISH EASTER CAKE)

Steps:

• Combine 1 1/2 cups plus 2 tablespoons butter, sugar, and egg in a bowl; beat with an electric mixer until creamy. Beat in mashed egg yolks. Add flour, ground almonds, and lemon zest. Knead into a dough. Cover and refrigerate for 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
• Roll out 2/3 of the dough on a lightly floured surface into a rectangle the size of the baking sheet. Lay onto the prepared baking sheet. Roll remaining dough into finger-thick rolls. Press dough rolls onto the cake in a diamond-shaped pattern. Brush rolls with beaten egg.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.
• Pour 1/4 cup water into a saucepan. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute. Place over low heat; stir constantly until granules are completely dissolved, about 3 minutes.
• Heat cherry and apricot preserves in 2 small pots over low heat until hot. Strain through a fine-mesh sieve. Mix half of the dissolved gelatin into each flavor. Alternate filling the diamond shapes of the cake with the 2 different flavors. Arrange sliced almonds and candied cherries into flower shapes on top.

MAZURKA

Steps:

• In a bowl, combine flour, sugar, baking powder and salt. Stir in raisins, plums and walnuts; toss to coat evenly. In a bowl, beat egg whites on high speed until stiff peaks form. Stir about a third of the egg whites and vanilla into flour mixture. Fold in remaining egg whites. Transfer to a 9-in. square baking dish coated with cooking spray., Bake at 300° for 40-45 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool. Cut into squares.

ROYAL MAZURKA (MAZUREK KROLEWSKI)

Steps:

• Mazurkas:.
• Preheat oven to 375°F.
• Beat eggs with sugar for 10 minutes, until light and fluffy. Mix water with lemon juice, and add to the eggs in a thin stream while beating. Beat 5 more minutes. Add flour, almonds, and butter alternately. Mix lightly to incorporate.
• Divide batter between two 9 X 13 baking pans lined with buttered parchment paper.
• Bake for 25 minutes, or until golden.
• Cool slightly, then turn them out onto a rack to completely cool.
• Meanwhile make icing (directions below).
• Spread one cake with jam, cover it with the other cake and spread the icing over the top.
• Icing:.
• Stir warm water, lemon juice and confectioner's sugar together until the sugar completely dissolves and the icing is smooth. It should be thick enough to coat the back of a spoon. Add more water if necessary. If you get it too thin, add more sugar.

MOROCCAN FRUITCAKE

Steps:

• In a medium bowl, combine dried fruits. Pour tea over the top. Cover and let stand in a cool place overnight to plump and absorb tea.
• Preheat oven to 375 degrees. Line an 8 1/2-by-4 1/2-inch loaf pan with parchment, leaving a 1 1/2-inch overhang on long sides.
• Sift flour, ras el hanout, and salt into a large bowl; add brown sugar. Stir in fruit mixture (including any liquid) and egg until combined. Batter should be a dropping consistency (if you pick up a spoonful, it should drop off easily). If it is too thick, add a little milk. Transfer batter to prepared pan. Bake until a tester inserted in center comes out clean, 50 to 55 minutes. Let cake cool in pan 10 minutes, then invert onto a wire rack and let cool completely.
• Slice cake and serve, spread generously with butter, if desired. Cake can be stored, well wrapped in plastic, at room temperature up to 3 days; toast slices before serving, if desired.

RUSSIAN HONEY AND DRIED FRUIT BREAD

Steps:

• Preheat the oven to 325 degrees.
• In a small saucepan, heat the honey, bringing it just to the boiling point. Remove from heat and stir in the spices and baking soda. In a mixing bowl, combine the egg yolks and yogurt and beat together until smooth. Add the honey mixture and mix in thoroughly, then stir in the dried fruit and nuts.
• In a large mixing bowl, combine the flour, baking powder, and salt. Make a well in the center and pour in the honey-nut mixture. Stir vigorously until thoroughly combined. Beat the egg whites until stiff, then fold into the batter. Pour into an oiled 9-by 5- by 3-inch loaf pan.
• Bake for 55 minutes, or until a knife inserted into the center tests clean. Cool on a rack, then cover tightly with foil to store.
• Makes one loaf (recipe can easily be doubled).