Spiced Christmas Cake

1h 40 min 12 servings

500g bolted rye flour

250g cane sugar

2 tsp bicarbonate of soda

1-2 tbsp cinnamon

3 ground cloves

3 tsp ground cardamom 

250g acacia honey

200ml buttermilk

200g melted Lurpak® Unsalted

Lurpak® and extra sugar for the tin

Icing sugar to sprinkle on the cake

Spiced Christmas Cake

Preparation

Mix all the dry ingredients together.

Stir the honey and buttermilk well together.

Grease a springform tin (25cm in diameter) well with butter and sprinkle it with sugar.

Pour the mixture in the tin and bake it in a preheated oven at 175°C for about 50-60 minutes. Check the cake with a skewer, when the mixture doesn't stick to it, the cake is finished. Put the cake on a wire rack to cool. Decorate the cake with holly and sprinkle with icing sugar, serve with coffee/tea or port.

Tips: Try toasting a couple of slices of this delicious spice cake the day after it has been baked and serve it with cold butter.

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