CHRISTMAS CAKE WITH EGGNOG CREAM AND CHRISTMAS SHORTBREADS
Ingredients
CHRISTMAS CAKE
165g prunes
125g sultanas
125g raisins
90g butter
90g dark brown sugar
90g honey
40g Bailey's (or similar)
20g strong coffee
1 orange, zest and juice
½ tsp cinnamon
½ tsp nutmeg, freshly grated
1 tbsp cocoa
2 small eggs, lightly whisked
75g plain flour
40g almond meal
¼ tsp baking powder
¼ tsp baking soda
¼ tsp sea salt
EGGNOG CREAM
100g mascarpone
100g thickened cream
20g caster (superfine) sugar
1 shot (30ml) Bailey's
½ tsp nutmeg, freshly grated
TOPPINGS
Almond Christmas Shortbreads, link below recipe
Fresh rosemary springs
Berries, optional
Icing sugar, for dusting
Method
CHRISTMAS CAKE
Place the prunes, sultanas, raisins, butter, sugar, honey, baileys, coffee, orange zest and juice, cinnamon, nutmeg and cocoa in a medium pot on the stove.
Bring to a boil over a high heat, then reduce to a simmer for 10 minutes. Remove from the heat and set aside to cool for 30 minutes.
In the meantime, grease and line the base and sides of a 9' springform tin with baking paper.
Preheat the oven to 150 C (300 F).
Once the fruit mixture has cooled, mix in the eggs, followed by all the remaining dry ingredients.
Pour into the prepared tin, and bake for 35 - 40 minutes. The top will be firm but still shiny.
Allow to cool completely before removing from the tin.
EGGNOG CREAM
Place all the ingredients in the bowl of a stand mixer fitted with whisk attachment, Whip on high speed until stiff peaks form.
Spread the cream over the top of the cake.
TOPPING
Arrange rosemary, Christmas cookies, and berries over the cake and dust generously with icing sugar.
Keep refrigerated. Serves 10 - 12.
Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2016/12/15/christmas-cake-with-eggnog-cream-and-christmas-cookies/