Description
Rich golden crumbs of Nigella’s Italian Christmas Cake invite winter warmth with Mediterranean spices and festive charm. Delicate layers meld traditional Italian baking with subtle seasonal notes, promising a delightful slice of holiday celebration you’ll savor with each tender bite.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups (210 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Main Ingredients:
- 1 1/2 cups (225 grams) dried mixed fruit (cranberries, raisins, cherries)
- 1/2 cup (75 grams) candied orange peel, chopped
- 1 cup (220 grams) brown sugar
- 3 large eggs
- 1/2 cup (115 grams) unsalted butter, softened
- 1 cup (240 milliliters) milk
- 1/2 cup (60 grams) almonds, chopped
- 1/2 cup (85 grams) chocolate chips or dark chocolate chunks
Additional Ingredients:
- 1 teaspoon vanilla extract
Instructions
- Prepare the baking vessel by generously coating a 9-inch round pan with butter and lining it with parchment paper, ensuring complete coverage.
- Sift together flour, baking powder, and warm spices like cinnamon, cloves, nutmeg, and ginger in a spacious mixing bowl, creating a fragrant dry mixture.
- In a separate large bowl, cream softened butter and rich brown sugar until the mixture becomes airy and pale, developing a smooth texture.
- Incorporate eggs individually into the butter mixture, blending thoroughly after each addition to maintain a silky consistency.
- Gently pour vanilla extract and milk into the batter, stirring until perfectly integrated.
- Gradually fold the spiced flour mixture into the wet ingredients, using delicate circular motions to prevent overmixing and maintain the cake’s delicate structure.
- Tenderly fold dried fruits, candied citrus peel, chopped almonds, and decadent chocolate chunks throughout the batter, distributing ingredients evenly.
- Transfer the voluminous batter into the prepared pan, smoothing the surface with a spatula to create an even layer.
- Slide the pan into a preheated oven at 350°F (175°C) and bake for approximately 45-50 minutes, monitoring until a slender toothpick emerges clean when inserted.
- Allow the cake to rest in the pan for 10 minutes, then carefully release and transfer to a wire cooling rack.
- For the luxurious glaze, warm heavy cream in a saucepan without allowing it to boil, then introduce dark chocolate chips and stir until achieving a glossy, smooth consistency.
- Once the cake has completely cooled, drizzle the chocolate glaze artfully across the surface.
- Embellish the cake with dried orange slices, scattered almonds, and aromatic star anise, creating a visually stunning presentation.
- Conclude by dusting the cake with a delicate veil of powdered sugar, adding a final touch of elegance.
Notes
- Ensure butter is truly softened at room temperature for seamless mixing and creating a light, airy texture.
- Carefully fold fruits and nuts gently to prevent deflating the cake batter and maintain its delicate structure.
- Chop chocolate and fruits uniformly for even distribution and consistent flavor in every bite.
- Consider using gluten-free flour blend for a celiac-friendly version without compromising the cake’s rich, festive taste.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 10
- Calories: 380
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg