Delicate, fragrant, and utterly delicious, this spelt Christmas cake is a perfect addition to your festive table. The subtle nutty flavor of spelt flour, combined with raisins, nuts, and a hint of rum, makes this treat both wholesome and celebratory.
Ingredients
- 330 g plain spelt flour (Grandma’s Choice)
- 60 g butter (softened)
- 90 g sugar
- 2 egg yolks + 1 egg (for brushing)
- 170 ml warm milk
- Pinch of salt
- ½ packet of dried yeast
- Zest of ½ lemon
- A handful of raisins
- A handful of chopped nuts
- 1 vanilla sugar
- 3 tablespoons rum
Procedure
1. Preparing the dough:
In a large bowl, combine all dry ingredients except the yeast. Create a well in the center of the mixture, pour in the warm milk, and sprinkle the yeast into the well. Let it sit for about 10 minutes to activate the yeast.
2. Mixing and kneading:
Add the softened butter, egg yolks, lemon zest, and rum-soaked raisins (optional) to the activated mixture. Knead the ingredients into a smooth, elastic dough. Transfer the dough to a lightly floured surface and knead briefly by hand. Place it in a clean bowl, cover with a tea towel, and leave it in a warm place to rise for about 2 hours, or until it doubles in size.
3. Shaping the Christmas cake:
Divide the risen dough into 8 equal parts, setting aside one smaller piece and dividing it into two.
- Base: Roll 4 pieces into long strands and braid them into a 4-strand braid. Place it on a baking sheet lined with parchment paper.
- Middle section: Use 3 pieces to create a classic braid and position it on top of the base.
- Top section: With the two smallest pieces, form a spiral and place it at the top of the cake to complete the Christmas tree shape.
4. Proofing and baking:
Secure the layers with skewers if needed, cover the shaped cake with a tea towel, and let it rise for another 30 minutes. Brush the entire cake with beaten egg and sprinkle with chopped nuts for added texture. Bake in a preheated oven at 170 °C (340 °F) for 10 minutes. Then, lower the temperature to 150 °C (300 °F) and continue baking for 35 minutes, or until the cake turns golden brown.
5. Cooling:
Once baked, let the Christmas cake cool slightly. Remove the skewers carefully and allow it to cool completely before serving.
Final Tip
For an extra moist and flavorful cake, soak the raisins in rum for at least 15 minutes before adding them to the dough. For a festive touch, lightly dust the cake with icing sugar after it has cooled. This Christmas cake pairs beautifully with a cup of hot cocoa or mulled wine.
Bon appétit and happy holidays! 🎄
