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This cake’s undoubtedly another Xmas must have! It’s quite easy to make, but pay attention to the right baking time, Anyway it’s better to bake a little bit longer so that flavours can blend together well. Then the longer you store it the nicer it smells and tastes - one month is a good period of time, in my opinion Storing time does make the difference! I think you should try it yourself. I do love this cake, you can make it in any shape: my favourite moulds for Xmas are trees or stars, whether smaller or bigger, but if you use a square or round pan it looks traditional and if you put a ribbon around it and a decoration in the middle, something like a Xmas tree candle holder it looks quite elegant and original.
But this cake hides another secret! You can change some of the ingredients and there you have another cake! The original recipe is with candied fruit, raisins and almonds, but I never put almonds - we don’t like them much - and use chocolate instead! And for chocolate lovers use white and dark chocolate without candied fruit or raisins. It taste delicious, believe me!
for recipe see cake seventeen
As you see, this year, I decorated the big Xmas tree in green with little red Xmas balls using cream cheese frosting and tiny chocolate rounds.
Cream cheese frosting
green food colouring
300 g cream cheese or mascarpone
200 g icing sugar
Mix cream cheese and icing sugar together until they’re well blended together. Add as much green colouring as to reach the shade you like. Refrigerate for at least one hour.
Red Xmas balls
100 g White chocolate
red food colouring.
Melt white chocolate over a bain maire. Cool it. Add some red colouring until you get the shade you want. Pipe small rounds on baking paper or better on a silicon baking mat. Refrigerate.
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