Christmas spice cake from the tin

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
4 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 35
  • 200 g Baking chocolate
  • 100 g candied fruit-mix diced
  • 150 ml Oil
  • 300 g Sugar
  • 6 Eggs (size M)
  • 200 g Flour
  • 100 g Cornstarch
  • 1 package Baking Powder
  • 2 coated Tsp Cinnamon
  • 1 pinch ground cloves and cardamom
  • 7-10 Tbsp Salt
  • 150 g chopped almonds
  • 250 g Icing sugar
  • 8 TABLESPOONS brown rum
  • 7-10 Tbsp Christmas chocolate decoration
  • baking paper

Directions

  1. 1

    Chopping chocolate. Finely chop the fruit mix in the universal chopper. Stir oil, sugar and eggs for about 5 minutes until creamy. Mix flour, cornstarch, baking powder, spices and salt and stir into the egg mixture. Add the chocolate, almonds and fruit mix and stir. Put the dough on a greased pan of the oven lined with baking paper and smooth it down.

  2. 2

    Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. In the meantime, stir icing sugar and rum until smooth. Remove the cake, cut it into pieces while still hot and cover with the icing. Decorate with chocolate decoration. Let dry

  3. 3

    2 hours waiting time

Nutrition Facts

KCAL
210 kcal
CARBS
27 g
FATS
10 g
PROTEINS
3 g