Christmas Dessert Recipes

Christmas Spice Cake

I made this Christmas Spice Cake for Christmas some years back and family and friends liked them very much. These cakes are layered desserts and different from the usual Christmas desserts cakes. In Malaysia, we use mixed spices quite frequently in making desserts due to the aromatic fragrance.

I am pleased to feature this in our Christmas dessert recipes and I promise your guests will love this and may even tout this spice cake as one of the best desserts ever!


Ingredients

250 g			        	Butter
180 g			        	Castor Sugar
225 g			        	Self-raising Flour
1 1/2 tsp				Baking Powder
1 tsp			        	Mixed Spices
1/2 tsp				Vanilla Essence
1/2 tsp				Salt
8 tbsp				Fresh Milk
6			        	Medium Eggs; white and yolks separated
1 cup			        	Candied Cherries; red and green; halved
1/2 cup				Chocolate Sprinkles

Sift flour, baking powder and mixed spices together. Set aside for later use.

Cream butter and sugar until light and fluffy. Add in salt, then egg yolks, beating well with each addition. Stir in vanilla essence. Lower speed of mixer and beat for another 5 minutes so that sugar is dissolved.

Whisk egg whites until stiff and frothy.

Meanwhile, gently fold in flour, alternating with tablespoon of milk, into the batter until flour is finished. Now fold in egg whites. Cake batter is ready for baking when no more flour lumps and you see honeycomb texture in the batter.

Greased loaf pan and spoon in first layer. Bake in preheated oven at 180°C for 8 minutes. Once the top has browned, poke some holes lightly to release air bubbles and spoon chocolate sprinkles evenly over the top. Spoon in next layer and repeat process until batter is finished. Press cherries onto the final layer before baking.

Allow cake to cool before removing from pan. Cut to serve.

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