Spiced Christmas Cake

I love Christmas baking, and this year I've started earlier than usual because there are just so many things I want to make! My Spiced Christmas Cake is made using my Spiced Caramel Cake recipe, with a few tweaks to make it a little more festive. It's a lovely recipe that suits a range of purposes, and can be made in advance and frozen. Make a naked cake like mine, or use the recipe for muffins, a slab cake or whatever decorative creation you have in mind!

Ingredients for the cake

  • 475g self-raising flour
  • 275g caster sugar
  • 1 tsp baking powder
  • 1/4 tsp ground cardamom
  • 1/2 tsp all spice
  • 1 tsp ground ginger
  • 1 tbs ground cinnamon
  • 200ml soy milk
  • 100ml vegetable oil
  • 1 tbs golden syrup
  • 2 earl grey teabags soaked in 150ml boiling water

Ingredients for the icing

  • 170ml aquafaba (tinned chickpea brine)
  • 220g caster sugar
  • 80ml water
  • 440g vegan butter
  • 1 tsp vanilla essence
  • 2 tbs golden syrup

Ingredients for the decorations

  • Rosemary sprigs, to taste
  • Dried cranberries, to taste
  • Candy canes, to taste
  • Gingerbread people: find my recipe here

Instructions for the cake

  • Preheat oven to approximately 180 degrees Celsius and grease and line a 7 x 4 inch cake tin with vegan butter and baking paper.
  • Combine dry ingredients into a large bowl and mix until well combined.
  • In a large jug, combine remaining ingredients.
  • Slowly pour wet ingredients onto dry ingredients, folding mixture carefully. Mix until just combined.
  • Pour into prepared tin and bake for approximately 1 hour, or until an inserted skewer comes out clean.
  • Set aside to cool completely.
  • Once cool, trim the top to make it even. Then, slice into four equal sections.

Instructions for the icing

  • Place aquafaba into a stand mixer fitted with a whisk attachment or in a large bowl with a handheld mixer ready.
  • Beat on medium until thick and foamy to soft peaks.
  • Meanwhile, heat sugar and water, mixing only to ensure the sugar is fully incorporated.
  • Once it reaches 115 degrees (use a kitchen thermometer to keep track), pour onto aquafaba and continue to whisk for five minutes. The mixture should become thick, glossy and stiff.
  • Place the bowl into the fridge until it's cool to the touch.
  • Place the bowl back and change to the paddle attachment. Beat on a medium speed.
  • Slowly add butter, waiting until each section is incorporated before adding more. The mixture may look like it has curdled but keep beating; eventually it will come together.
  • Place into an icing bag if desired or leave in the bowl ready to use. You can also place into the fridge if you're not using it straight away.
  • To assemble, place one part of the cake on a cake board and pipe icing onto first section.
  • Top with the next layer of cake and repeat until you've used them all. You should still have 1/3 of the icing remaining.
  • Place remaining icing onto the cake, then spread over the top and sides of the cake, or decorate as desired.

Instructions for the decorations

  • Top the cake with decorations and place in the fridge until 1 hour before serving.

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