Apple – Cranberry – Clementine – Cinnamon… These are the necessary key words to make you want to bake this elegant Christmas cake.
Nothing beats a smoothly frosted cake semi-naked look, I promise you it’s so easy to prepare anyone should give it a chance.
I couldn’t resist, but taking photos from different angles and post them on all of my social medias accounts.
I have tried many recipes for the festive season. I hope I’ll get the chance to share them all, since all of my spare time lately has been spent on Christmas shopping hearing Georges Michael and Mariah Carrey songs on repeat.
APPLE CRANBERRY CAKE WITH CINNAMON FROSTING FLAVOR
- 1 cup whipping cream
- 1 teaspoon ground cinnamon
- 200g unsalted butter (at room temperature)
- 1 ½ cup sugar
- 4 eggs
- 1tsp vanilla
- 4 cups flour, sifted
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ¼ cup Clementine juice
- ¼ cup dried cranberries
- 1-2 red apples, cored and sliced (skin on)
- 1 tsp brown sugar
- ½ tsp cinnamon
- 1tbsp limoncello
- To make the frosting, add 1 teaspoon of cinnamon to the whipping cream and whisk on high speed for 3 minutes or until fluffy. Refrigerate.
- Preheat oven to 175° C. Butter and flour a cake pan.
- Beat butter and sugar together until light and fluffy, add eggs, vanilla, flour, baking powder, baking soda and salt.
- Pour Clementine juice gradually while mixing and scraping down the bowl with a spatula as you go. Turn off the mixer and fold in the cranberries.
- Pour the batter in the cake pan and decorate with the apple slices arranging them close together and overlapping on top of the batter.
- Mix brown sugar and cinnamon together and sprinkle this over the apples. Drizzle with limoncello liqueur (or lemon juice).
- Bake for 45-55 minutes. Cake is done when a toothpick inserted in the center comes out clean.
- Cool the cake in the pan on a wire rack.
- Frost the cake with your chilled cinnamon icing. Sprinkle with icing sugar. Decorate with cinnamon sticks, kumquat and fresh cranberries, if desired.