Best 3 Mazurka Russian Dried Fruit Cake Recipes

Mazurka is a traditional Russian dried fruit cake that is often served during the Christmas and New Year holidays. It is a rich and flavorful cake that is made with a variety of dried fruits, nuts, and spices. The cake is typically made with a yeasted dough, which is then rolled out and filled with the dried fruit mixture. The cake is then baked until it is golden brown and then dusted with powdered sugar.

In this article, we will provide you with two different recipes for Mazurka: a traditional recipe and a simplified recipe. The traditional recipe uses a yeasted dough, while the simplified recipe uses a baking mix. Both recipes are delicious and easy to make, so you can choose the one that best suits your needs.

In addition to the two recipes, we will also provide you with a brief history of Mazurka and some tips for making the perfect cake. So, whether you are a seasoned baker or a beginner, we encourage you to give Mazurka a try. You won't be disappointed!

Here are our top 3 tried and tested recipes!

MAZURKAS (POLAND)

Mazurkas (Poland) image

We tasted cookies from all over Eastern Europe, and these bars really stood out - they were beautiful, satisfying, sweet and colorful, and the dried fruit really sings Christmas. They're usually made on Christmas Eve, but their portability would make them great for bake sales or cookie swaps.

Provided by Food Network Kitchen

Categories dessert

Time 1h50m

Yield 24 bars

Number Of Ingredients 17

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1 cup unsalted butter, soft, but still cool
1 cup sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
4 teaspoons cornstarch
4 teaspoons sugar
1 cup orange juice
1/2 cup dried apricots, diced
1/2 cup dried dates, quartered
1/2 cup dried cherries, each halved
1/2 cup dark or golden raisins
3 tablespoons candied orange peel, diced
1/2 cup raw peeled pistachios
Finely grated zest of 1/2 lemon

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.

DRIED FRUIT FRUITCAKE

Dried Fruit Fruitcake image

This is one very moist fruitcake, &, in my humble opinion, a huge cut above the usual fruitcake with candied fruit! And, when you can get raves from friends & relatives who don't ordinarily like fruitcake, well, that's definitely a plus! I usually use apricot brandy, but not always. For the dates, I like to use a cup of 'Fancy Medjool' dates & a cup of regular pitted dates, which I believe are 'Deglet Noor' dates. If the cake will probably be eaten during its first 'presentation,' you might want to unmold it onto a 14" serving plate & let it cool completely. Then, just before serving it, sprinkle the top lightly with powdered sugar, and--with pieces of larger dried fruits such as whole dates, apricot halves, apple slices, pear & peach halves, etc--fill the center of the cake & also place some on the edge of the serving plate all around the cake. Preparation & cooking time does not include the time it takes for the fruit mixture to cool.

Provided by Sydney Mike

Categories Dessert

Time 2h40m

Yield 24 serving(s)

Number Of Ingredients 17

Ingredients

2 cups granulated sugar
2 cups water
1 cup brandy (or use an equal amount of apple juice or cider)
2 cups dates, pitted & quartered
2 cups golden raisins
2 cups dried cherries
1 1/2 cups dried apricots, quartered
1 cup dried cranberries
1/2 cup unsalted butter
2 cups all-purpose flour
2 cups slivered almonds
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
2 large eggs, room temperature, lightly beaten
1 tablespoon almond extract

Steps:

In a large saucepan, combine first 9 ingredients. Bring to a boil over medium high heat, then reduce to low & cook 10 minutes, stirring occasionally. Remove from heat & cool to room temperature.
Preheat oven to 275 degrees F, then grease & flour a 12-cup Bundt pan.
In a large bowl, combine the next 6 ingredients which are dry, then stir in the lightly beaten eggs, the almond extract, and the cooled fruit mixture, & combine well.
Spoon batter into the prepared Bundt pan & bake for at least 2 hours & 20 minutes. Toothpick in the center should come out clean.
Cool in the pan on a wire rack for 20 minutes, then unmold onto a serving plate & cool completely.

Nutrition Facts : Calories 323.6, Fat 9.1, SaturatedFat 3, Cholesterol 27.8, Sodium 84.5, Carbohydrate 52.9, Fiber 3.9, Sugar 38.3, Protein 4.6

RASPBERRY MAZURKAS

Raspberry Mazurkas image

This is a super easy and delicious snack that is great for breakfast or after school! Kids enjoy helping because they get to use their hands.

Provided by Brandie

Categories Desserts Cookies Bar Cookie Recipes

Time 45m

Yield 24

Number Of Ingredients 8

Ingredients

cooking spray
3 cups all-purpose flour
1 ½ cups brown sugar
1 ½ cups quick oats
1 cup flaked coconut
½ cup chopped walnuts
1 ¼ cups butter, melted
1 (18 ounce) jar raspberry preserves

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.

Nutrition Facts : Calories 296.1 calories, Carbohydrate 44.4 g, Cholesterol 25.4 mg, Fat 12.6 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 7.1 g, Sodium 81.4 mg, Sugar 27.2 g

Tips:

Use high-quality dried fruits for the best flavor and texture.
If you don't have any sour cream, you can use plain yogurt instead.
Don't overmix the dough, or the mazurka will be tough.
Be careful not to overbake the mazurka, or it will be dry.
Let the mazurka cool completely before slicing and serving.

Conclusion:

Mazurka is a delicious and festive Russian dried fruit cake that is perfect for any occasion. It is easy to make and can be customized to your liking. With its rich flavor and moist texture, mazurka is sure to be a hit with everyone who tries it.