Christmas Pound Cake

Christmas Pound Cake Recipe

Immerse yourself in the Christmas tradition with this delicious Christmas Pound Cake. A moist and dense cake, perfect for sharing with family or friends during the holidays. Its comforting texture and the aroma of spices and candied fruits will fill your kitchen with an irresistible festive spirit.

Preparation time

Organize your time effectively to achieve a perfect Pound Cake:

• Preparation: 25 minutes
• Cooking: 50-60 minutes
• Total: 75-85 minutes
• Servings: 8-10
• Difficulty: Easy

Ingredients

For the dough

• 175 g butter at room temperature
• 175 g white sugar
• 3 large eggs
• 125 g sifted flour
• 25 g unsweetened cocoa powder
• 3 tablespoons boiling water
• 1 ½ teaspoons vanilla extract
• 1 teaspoon baking powder
• A pinch of salt
• 150 g prunes
• 50 g candied fruit
• 50 g walnuts
• 50 ml rum (optional)

If you don't have candied fruit, you can substitute them with chocolate chips; this is a simply similar alternative that children will love. For another substitute, raisins can be changed for dried cranberries or small dehydrated fruits.

Utensils we will use

• Plum cake mold approximately 22x10x8 cm
• Electric mixer or manual whisks
• Large mixing bowl
• Sieve for sifting flour
• Spoon or spatula
• Knife and cutting board for fruit if necessary
• Cooling rack for the cake
• Baking paper

Preparation

1. Prepare the macerated fruits

1. Hydrate the fruits: In a bowl, place the prunes, candied fruit, and walnuts, and pour the rum over them. Let macerate for at least 2 hours or preferably overnight for the flavors to meld.
2. Drain and flour: Before incorporating them into the dough, it is important to drain the excess liquid and sprinkle with a little flour to prevent them from sinking to the bottom of the mold during baking.

2. Prepare the cocoa mixture

1. Mix cocoa and hot water: Dilute 25 g of cocoa powder with 3 tablespoons of boiling water until you have a smooth, lump-free mixture.
2. Let cool: Wait for the mixture to cool to room temperature before incorporating the eggs so they don't cook on contact.
3. Add eggs and vanilla: Incorporate 3 beaten eggs along with 1 ½ teaspoons of vanilla extract into the cocoa mixture.

3. Prepare the Pound Cake batter

1. Mix dry ingredients: Sift the flour, baking powder, and add a pinch of salt and the sugar. Mix well with the mixer at low speed for 30 seconds to homogenize.
2. Incorporate the butter: Add the 175 g of butter at room temperature and mix at low speed until all dry ingredients are moistened.
3. Beat to aerate: Increase the speed to medium and beat for approximately one minute to incorporate air into the mixture; this will help the texture be soft and fluffy.
4. Integrate the cocoa and egg mixture: Gradually add the cocoa and egg mixture in two parts, beating for 30 seconds after each addition to obtain a uniform batter.
5. Incorporate the macerated fruits and nuts: Using enveloping movements and a spatula, add the fruits and nuts to the preparation to prevent the batter from losing air.

4. Baking

1. Prepare mold: Grease the loaf pan and place baking paper on the bottom to facilitate unmolding.
2. Pour the batter: Place the mixture in the mold and smooth the surface with a spatula to make it uniform.
3. Bake: Place in the preheated oven at 177°C for 50 to 60 minutes. After 25 minutes, if you see the surface browning too much, lightly cover with buttered aluminum foil to protect the color.
4. Check for doneness: Insert a toothpick into the center; it should come out clean when the cake is ready.

To finish and serve

Remove the cake from the oven and let it cool on a wire rack for 10 minutes to prevent it from becoming soggy when unmolding. When warm, carefully unmold. Serve with fresh red fruits, jam, or a spoonful of cream for a special touch. This cake is delicious with a cup of coffee or tea, ideal for sharing at any festive moment.

I want to share these tips with you

• Room temperature: Make sure butter, eggs, and other ingredients are at room temperature so that the mixture is homogeneous and you avoid lumps.
• Correct beating: Do not overbeat the mixture once the flour has been added to prevent the cake from becoming tough due to excess gluten.
• Floured fruits: Flour the fruits to prevent them from sinking to the bottom, achieving an even distribution within the pound cake.
• Baking care: Each oven is different, monitor baking and use the toothpick test to prevent it from drying out.
• Storage: Store the cake in an airtight container to keep its moisture and flavor for several days.
• Pairing: This pound cake pairs very well with hot beverages or with a sweet wine like sherry, ideal for winter nights.

Nutritional Information per approximate serving

• Calories: 320 kcal
• Proteins: 5 g
• Fats: 18 g
• Carbohydrates: 35 g
• Fiber: 2 g

These values are estimates and may vary depending on exact ingredients and portion sizes.

5 keys to make it perfect

• Room temperature ingredients: It is the base for the mixture to set perfectly and avoid lumps.
• Flour the fruits: To achieve an even distribution and prevent them from sinking into the batter.
• Oven control: Monitoring with a mirror or light inside the oven will prevent the surface from burning.
• Use of baking paper: Helps with perfect unmolding and maintains the cake's shape.
• Rest before unmolding: Allowing partial cooling gives firmness and maintains the ideal texture of the pound cake.

When is it ideal to enjoy it?

This Christmas Pound Cake is the perfect companion for the festive season: ideal for celebrating with family at dinners or snacks during December and January. Its rich flavor and soft texture make it a dessert that unites generations. Furthermore, it is perfect to bring to gatherings or as a homemade gift to share the spirit of Christmas.

Comparison table with similar recipes

Share your experience

Cooking is for experimenting and sharing. Have you tried this Christmas Pound Cake yet? What variations did you dare to make? Did you accompany it with a special drink like a Bimbo coffee or a sweet treat from Pastelería Mallorca? Tell us how it turned out and share your tricks so others can enjoy it as much as you do.

Culinary glossary

• Macerate: Soak fruits in a liquid, usually alcohol or juice, to soften them and add flavor.
• Flour: Dust flour over food to prevent it from sticking or sinking into the mixture.
• Sift: Sift dry ingredients through a sieve to aerate them and remove lumps.
• Beat: Mix with quick movements to incorporate air and obtain a fluffy mixture.
• Toothpick test: Insert a toothpick into the center of a cake to confirm it is cooked when it comes out clean.

The Orange Poppy Seed Bread is another excellent option for those looking for a cake with a citrus touch and different texture. You can also try variations with ingredients like those from Dulcesol that complement Christmas celebrations very well.

If you are looking for products to accompany your Christmas cake, brands like Pastelería Mallorca, Galletas Gullón o Casa Eceiza offer sweets and cookies that combine perfectly. Even, a cake in combination with La Castellana bread or products from El Globo can make your Christmas table look even more special.