What a Christmas gift this is!!!! Such a lovely sponge: light and gently spiced with tantalising flavours and scents so very evocative of Christmas. An absolute doddle to do, this will appear on our festive menu more than once I can assure you! Confession time: the wonderful snow-topped mountain appearance cannot be attributed to my baking skills but rather the moulding of this very special ‘Holiday Fir’ baking tin. If you can’t get hold of an exact replica, a bundt tin will do the job nicely although perhaps not quite so festive in appearance. Either way: give the cake a go – its gorgeous!
Serves around 12
What you need…
1 x baking sheet
1 x ‘Holiday Fir’ or 2.5-litre bundt tin, thoroughly buttered
225g butter, softened
300g caster sugar
350g plain flour
2 teaspoons cinnamon
2 teaspoons ground ginger
¼ teaspoon cloves, ground
½ teaspoon bicarbonate of soda
250g plain yogurt
2 teaspoons vanilla extract
A good dousing of icing-sugar for snowy mountaintops!
What to do…
Preheat your oven to 180°c / 350°f / gas 4 and pop in your baking sheet.
Tip the butter and caster sugar into your food processor and whizz until pale and fluffy.
Meanwhile, use a balloon whisk to gently beat the eggs together in a jug.
Gradually pour the eggs into the mixture whilst the food processor is still whizzing, incorporating each bit before pouring in the next. Once all the eggs have been added, tip in the flour, spices and bicarbonate of soda. Whizz until thoroughly mixed in. Finally, tip in the yogurt and vanilla extract and whizz again to incorporate.
Tip the mixture into your baking tin and then place in the oven on top of the hot baking sheet. Bake for 45 minutes or until an inserted skewer comes out clean.
Let the cake sit in its tin for 15 minutes then gently ease the edges away from the tin with your fingers. Turn the cake out onto a cooling rack to cool completely.
Find a gorgeous plate to serve your spruced up Christmas spice cake on and then dust liberally with icing sugar, humming a festive tune whilst gazing at the ‘snow’ settling on the sponge mountain tops – a lovely sight followed by a delicious taste (although it is a shame to cut into this most beautiful of things!)
Just a whizz!