Christmas cake recipe
Christmas of course includes this true classic: the Christmas cake!
This Christmas cake recipe is packed with fruit, butter, and gingerbread and speculaas spices. A slice of this Christmas cake is delicious with coffee, breakfast, drinks, or just whenever you're feeling peckish! It tastes like a cozy, festive Christmas day.
Preparation
Preheat the oven to 175°C (350°F). Grease a round baking pan (15 cm diameter) or a stainless steel bowl and line it with parchment paper. Soak the raisins and currants for 10 minutes, drain, and pat dry.
In a bowl, combine the raisins, currants, cranberries, candied peel, bigarreaux, and almonds. In a separate bowl, beat the eggs with the apple juice.
Cream the butter and sugar in a food processor until light and creamy. Add the egg mixture and beat until combined. Add the self-raising flour, Spice Mix for Cookies & Speculaas, and salt and mix in. Finally, fold in the raisin mixture.
Pour the batter into the greased pan and smooth the top with a wet spoon or spatula. Bake for 30-40 minutes, or until a skewer inserted into the pan comes out clean. Let cool in the pan, then invert onto a plate or cake rack.
Make the buttercream by using a mixer to cream the softened butter with powdered sugar. Garnish the cake with this cream and decorate with sprigs of rosemary, almonds, and cranberries.
Ingredients
- 125 g boter op kamertemperatuur
- 125 g lichtbruine basterdsuiker
- 125 g zelfrijzend bakmeel
- 50 g rozijnen
- 50 g krenten
- 50 g gedroogde cranberry
- 50 g sukade, gehakt
- 50 g bigarreaux, gehakt
- 50 g amandelstiften
- 3 eieren
- 50 ml appelsap
- 2 tl Specerijenmix voor Koek & Speculaas
- 1 tl zout
- 50 g boter op kamertemperatuur
- 100 g poedersuiker
- 5 takjes rozemarijn
- 25 g amandelstiften
- 25 g cranberry’s
