Being a fan of Fall and Winter, it’s no surprise that I’m a big fan of the holiday season. This year, I had this idea to bake an easy Christmas cake that’s not only delicious but also with a simple touch of decoration. You see, I have this thing for cakes with fruits, so I decided to keep it minimal and set aside some extra fresh raspberries and pomegranate seeds to go with it.
I can’t even express how much I enjoyed how this Christmas cake turned out. It’s like a warm, cozy hug from the holiday season, and those extra raspberries and pomegranate seeds added a burst of fruity goodness that made every bite even more delightful. It’s amazing how something so simple was so tasty!
In this recipe, I opted to melt the butter before adding it to the cake batter for a smoother mixing process. However, if you’re looking to make things even more straightforward, you can totally toss all the ingredients into a mixer. It’s a bit of a shortcut that can save you some prep time.
If you decide to take this route, I’d love to hear how it turns out for you! Sharing your experiences and any tweaks you make to the recipe can be really helpful for others who might want to try it the same way. Cooking should be fun and flexible, so don’t hesitate to experiment and make it your own!
Ingredients:
For the Cake:
- 1 3/4 cups Cake flour or All-purpose flour, plus extra for the baking pan
- 2 eggs
- 3/4 cup Water
- 1 cup Unsalted butter, plus extra for greasing the baking pan
- 1 cup Granulated sugar
- 1/2 cup Sour cream
- 1/4 cup Cocoa powder
- 1 shot of Espresso or 1/4 cup of black instant coffee
- 1 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- 1 teaspoon salt
- 1 teaspoon Vanilla extract
For the Glaze:
- 1/2 cup Powdered sugar, sifted
- 1 tablespoon Cocoa powder
- 1 teaspoon Espresso or instant coffee
- 1 teaspoon Soy milk, or preferred milk
Decoration:
- Raspberries
- Rosemary leaves
- Pomegranate seeds
About the chocolate glaze
The chocolate glaze may seem a bit powdery at first, but keep mixing until the ingredients combine to form a thick glaze. Adjust the consistency by adding more milk if needed.
I decided to do some tinkering with the chocolate glaze because I wanted it to have a richer, darker flavor. So, when I made this Christmas cake again, I added a tablespoon of melted super dark chocolate into the glaze mix. It gave the glaze that deep, chocolaty goodness I was aiming for.
Speaking of the glaze, here’s a little tip: You can always control how thick it is by adjusting the amount of powdered sugar you use. If it’s too runny, it might just dribble down the sides of the cake, and that’s not what we want. We want the glaze to hold its shape and stop spreading just before it reaches the edge of the cake. That way, it covers the cake beautifully and adds that perfect finishing touch without making a mess.
Let’s make an easy Christmas cake
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a bundt cake pan with butter and dust it with about 1 tablespoon of flour, making sure to coat it evenly. Tap out any excess flour.
- In a small saucepan, melt the butter, water, cocoa powder, and salt together until they’re well combined, but not boiling. Set this mixture aside to cool.
- In a large bowl, sift and combine the flour, sugar, baking powder, and baking soda.
- While stirring the dry ingredients, slowly pour in the cooled cocoa mixture.
- Add the eggs to the mixture and stir until everything is well combined.
- Finally, add the sour cream, coffee or espresso, and vanilla extract. Mix everything until you have a smooth batter, but don’t over-mix.
- Pour the batter into the prepared baking pan and place it in the preheated oven. Bake for approximately 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, prepare the glaze. In a bowl, mix together the powdered sugar, cocoa powder, espresso or instant coffee, and soy milk.
- Once the cake is done baking and has cooled slightly, drizzle the glaze over the cooled cake.
- Decorate over the fresh glaze on the cake with raspberries, rosemary leaves, and pomegranate seeds to add a Holiday touch.
Enjoy your delicious homemade Christmas cake!
Whenever I bake a cake, I always make it a point to take a little extra time to not only grease the pan but also dust it with some flour. It might seem like a small step, but let me tell you, it can make your baking experience so much smoother.
Why? Well, because when you dust the greased pan with flour, it creates a kind of non-stick barrier. This means that when your cake is done baking and it’s time to get it out of the pan, it comes out like a breeze. No more nervously tapping the pan and hoping for the best. The cake just slides right out, keeping its shape and looking as good as it tastes. It’s one of those little tricks that can make a big difference in the kitchen.
I’m really looking forward to sharing this simple Christmas cake with my family. I have a feeling it’s going to be a wonderful addition to our dessert table at our annual Christmas dinner. It’s always nice to bring something homemade and delicious to the holiday feast, and I think this cake will fit right in.
In the end, this recipe for the Christmas cake is a simple and tasty way to add a bit of homemade joy to your holiday celebrations. With its easy preparation and minimal decoration, it’s a delightful treat that can bring smiles to your family’s faces during this special time of year. So, go ahead and give it a try – you might just create a new holiday tradition!
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