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Christmas

Christmas present cake

Christmas present cake
This year’s last cake was a vanilla and cinnamon apple flavoured present.

 

With this I would like to wish you all a very merry Christmas!

 

Lingonberry cake

Lingonberry cake

I tried this lingonberry cake recipe I found online already last yeat (in fact the picture is a year old), and it was a huge hit among family and friends. The recipe is extremely easy and a good choice for the Christmas table or as a present.

 

Lingonberry cake
 80 g margarine
 4,5 dl plain flour
 3 dl caster sugar
 2 tsp ground ginger
 2 tsp cinnamon
 1 tsp ground cloves
 2 tsp bicarbonate of soda
 1,5 dl lingonberry purée
 3 dl milk

 

Mix together all the dry ingredients. Melt margarine and add into the dry ingredients along with lingonberry purée and milk. Mix until smooth.

Pour the batter into a greased and breadcrumbed bundt pan, and bake in 175°C for 50-60 minutes. The cake is ready, when a skewer pressed into the cake comes out clean. Turn over on a plate and let cool.

 

The cakes in the picture have been decorated with fondant lingonberries.

 

Raspberry and blueberry bundt cake

Raspberry and blueberry bundt cake

Christmas is a bundt cake season, and because I had in my cupboard some raspberry and blueberry purée which were close to their use-by date, I decided to try how they would work in a bundt cake. The basic bundt cake recipe is easy to modify, and so this recipe was also created by simply trying whether it would work:

 

Raspberry and blueberry bundt cake
 200 g margarine
 2 dl caster sugar
 3 eggs
 2 tsp vanilla sugat
 2 tsp baking powder
 4 dl plain flour
 3 dl raspberry and blueberry purée

 

Whip together soft margarine and sugar until light and fluffy. Add eggs one at a time while constantly mixing. Mix the dry ingredients together in a separate bowl and incorporate them into the batter. Finally add in the purée and stir until smooth.

Pour the batter into a greased and breadcrumbed bundt pan and bake in 175°C for about 50-60 minutes. The cake is ready when a skewer pressed into the cake comes out clean.

Turn over on a plate and leave to cool. Dry cakes are at their best a couple of days old (if they last that long!)