This is a cake I have admired for a few years now! This year I am very lucky that Santa has paid me an extra early visit and brought me this special ‘Holiday Tree‘ bundt tin. I did feel the need to try this before Christmas not being convinced it would come out of the tin!
I have used a recipe from a book I particularly like – Nigella Christmas and quoted by Nigella ‘This is a sleight of hand, or a trick of equipment rather than an act of brilliance.’
225g soft butter, plus more for greasing the tin (though I used ample flavourless oil)
300g caster sugar
250ml plain fat-free yogurt
4 teaspoons vanilla extract
icing sugar for dusting
Grease the cake tin.
I put all the ingredients (except the icing sugar) in a food processor and whizzed.
Place the tin onto a pre heated baking sheet and cook for 45-60 mins until well rised and golden. After 45 mins test with a skewer, push into the middle and if it comes out clean the cake is cooked. Remove fro the oven and leave for 15 mins in the tin.
Dust with a little icing sugar
I couldn’t have been happier with the results and it tastes good too!
- Nigella’s coffee and walnut cake (GF) (hungryhinny.wordpress.com)
- My traditional Irish Christmas Cake recipe – variations on the classic fruitcake (irishcentral.com)