Merry Christmas everyone! This is my last post before Christmas and it’s a nice simple snowflake cake that just needs a dusting of icing sugar and it’s done. That’s my kind of cake, especially at this time of the year when there’s so much to do.
I love creating patisserie, but sometimes all I want to eat is a nice simple cake that can be whipped up quickly and is lovely with a mug of tea or coffee – whichever is your poison.
This is a humble, light fruit cake but cooked in a Nordic Ware Snowflake Pan it looks so much more elegant. The pan is designed to produce a pull-apart snowflake cake. I actually cut the cake into the diamond shape because I worried the cake wouldn’t break apart nicely. I’m sure this pan could be used to make a lovely bread though.
This cake has raisins soaked in port for an hour or so and lots of mixed spice, mixed peel and nuts running through the light sponge, it tastes and smells of Christmas. Here’s the recipe.
- 150g Raisins
- 50ml Port
- 40g Mixed Peel
- 50g Pecans, roughly chopped
- 2 Tsp Mixed Spice
- 125g Soft Dark Brown Sugar
- 125g Unsalted Butter, softened - plus extra for greasing
- 3 Eggs
- 125g Plain Flour - plus extra for dusting the tin
- ¾ Tsp Baking Powder
- 2 Tbsp Milk
- Take the raisins and place them in a bowl with the port and leave them to soften and marinate for at least an hour or overnight.
- Prepare the tin by brushing it with melted butter and then dust it with flour. Turn the tin upside down and tap it to remove the excess flour.
- Preheat the oven to 160C Fan/180 Fan.
- When the raisins have marinated, add the mixed peel, pecans, mixed spice and stir everything together to combine it.
- Take the butter, place it in a stand mixer along with the sugar and beat the two together until light and fluffy.
- You may need to scrape down the sides of the bowl and mix it again, add the eggs one at a time until they are combined.
- Sift in the flour and baking powder and mix on low to combine. Finally add in the mixed fruits and nuts and stir by hand to mix evenly.
- Bake for 30-35 mins or until golden and a cocktail stick comes out clean.
Have a great Christmas everyone!
Thanks for reading.
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