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Festive Light Christmas Cake

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  Butter 250 Gram, softened (1 Cup Plus 2 Tablespoons)
  Sugar 250 Gram (1 1/4 Cup)
  Vanilla extract 1⁄4 Teaspoon
  Salt 2 Pinch (Generous Pinch)
  Rum 1 1⁄2 Tablespoon
  Eggs 6
  All-purpose flour 350 Gram (Generous 2 Clips)
  Baking powder 1 Teaspoon
  Seedless golden raisin 400 Gram (2 1/3 Cups)
  Ground almonds 50 Gram (1/2 Cup)
  Chopped candied lemon peel 100 Gram, chopped (2/3 Cup)
  Split blanched almonds 100 Gram (1 Cup)
  Sugar 3 Tablespoon
  Water 100 Milliliter (1/3 Cup)
  Apricot jam 3 Tablespoon
  Almond paste 8 Ounce (225 Gram)
  Food coloring 1 (Adjust Quantity If Needed)
  Egg white 1

Line a 9-inch (23-cm) cake pan with waxed paper; grease paper.
Preheat oven to 300°F (150°C).
To make cake, beat butter, sugar, vanilla, salt and rum in a large bowl until pale and creamy.
Beat in eggs one at a time.
If mixture curdles, add 1 tablespoon flour.
Sift remaining flour with baking powder; mix with raisins, ground almonds and can died peel.
Fold flour mixture gradually into egg mixture.
Turn batter into prepared pan; smooth the surface with the back of a wet spoon.
Arrange almond halves in a circular pattern on top.
Bake 4-1/4 to 4-3/4 hours or until a skewer inserted in center comes out clean.
Leave cake in pan about 15 minutes then turn out onto a rack to cool.
Remove lining paper when cake is completely cool.
To make glaze, heat sugar and water in a small saucepan, stirring constantly until sugar is completely dissolved.
Boil 2 to 3 minutes.
Cover top of cake with glaze; let cool.
To make decoration, warm jam and brush over sides of cake.
Measure circumference of cake with a piece of string.
On a surface sprinkled lightly with powdered sugar, roll three-fourths of almond paste into a long rope the length of the string.
Flatten with a rolling pin to 1/2 inch (2 cm) more than height of cake.
Trim almond paste; cut 1/2-inch (2-cm) strips along top edge as illustrated.
Press strip of almond paste firmly onto sides of cake.
Knead food coloring into remaining almond paste.
Cut out small Christmas trees; attach to cake with unbeaten egg white.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7756 Calories from Fat 3102

% Daily Value*

Total Fat 358 g550.4%

Saturated Fat 148.4 g741.9%

Trans Fat 0 g

Cholesterol 1806.4 mg602.1%

Sodium 1507.6 mg62.8%

Total Carbohydrates 1057 g352.4%

Dietary Fiber 56.9 g227.8%

Sugars 653.6 g

Protein 138 g276.2%

Vitamin A 155.3% Vitamin C 230.7%

Calcium 158.5% Iron 211.7%

*Based on a 2000 Calorie diet

Festive Light Christmas Cake Recipe