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
  1. CHRISTMAS CAKE
  2. 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.
  3. 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.
  4. In the meantime, grease and line the base and sides of a 9' springform tin with baking paper.
  5. Preheat the oven to 150 C (300 F).
  6. Once the fruit mixture has cooled, mix in the eggs, followed by all the remaining dry ingredients.
  7. Pour into the prepared tin, and bake for 35 - 40 minutes. The top will be firm but still shiny.
  8. Allow to cool completely before removing from the tin.
  9. EGGNOG CREAM
  10. Place all the ingredients in the bowl of a stand mixer fitted with whisk attachment, Whip on high speed until stiff peaks form.
  11. Spread the cream over the top of the cake.
  12. TOPPING
  13. Arrange rosemary, Christmas cookies, and berries over the cake and dust generously with icing sugar.
  14. Keep refrigerated. Serves 10 - 12.
  15. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2016/12/15/christmas-cake-with-eggnog-cream-and-christmas-cookies/