Each year I have been making the same Christmas Cake year after year after year and I still love it and will be making it again some time in the future.
However, I still want to experiment with new things and this year I am making a Christmas Cake based on the older recipe but I have tweaked practically most of the ingredients. Although I love the citrus flavour of the old cake I’ve used candied strawberries, cherry spoon sweet and eggplant spoon sweet. Instead of almonds, I used hazelnuts and I flavoured it with the coffee liqueur I made both inside and also to wet the cake a couple of times. I know that it’s hard to find eggplant spoon sweet abroad but you can add craisins instead, if you like.
This cake needs about a week to be ready, so today I am posting the basic cake recipe and I will update the remaining as I go ahead.
Note: For those who are making a Christmas Cake for the first time, don’t think that it’s too early to make a cake for Christmas, as the Royal Icing seals the cake and it can be preserved for a very long time.
Spoon sweets should be placed in a colander for at least one day prior to preparating the cake.
The almond paste had another non traditional ingredient in it.
I did not change anything to the Royal Icing. I added the ornaments on top, which this year are all edible and spinkled some coconut on top of the icing.
You will find the recipe in my cookbook “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!”
Happy Holidays and a Merry Christmas to you all!!
This recipe goes to Cinzia of Cindystar, for her event Baking under the Christmas Tree.