Carob Molasses Christmas Cake

AuthorSylvieCategory, , DifficultyIntermediate

This cake looks, smells, and tastes like Christmas! It celebrates amazing warm flavors; Carob Molasses, marmalade, Kamar El Dine, single malt, and lots of dried fruits. I've been making it for years and it's always a joy to anyone who tastes it. Here's the recipe!

Yields16 Servings
Prep Time1 hr 15 minsCook Time1 hr 45 minsTotal Time3 hrs 45 mins
For The Cakes
 340 g unsalted butter
 6 tbsp Carob Molasses
 ¼ cup marmalade
 280 g raisins
 160 g dried prunes, finely chopped
 100 g dried cherries, finely chopped
 160 g Kamar El Dine or dried apricots, finely chopped
 1 tsp orange zest
 1 tsp lemon zest
 2 star anise
 6 eggs, at room temperature
 2 ½ tbsp Single Malt or Brandy
 375 g whole wheat flour
 1 tsp salt
 1 tsp ground cinnamon
 ½ tsp ground nutmeg
 ½ tsp baking powder
 225 g ground almond
For The Cream Cheese Frosting
 200 g cream, at room temperature
 Pinch of salt
 ¼ cup carob molasses
 Orange juice as needed
For The Garnish
 Red Currant
 Kumquat
1

In a medium sauce pan, place the butter, molasses, marmalade, raisins, dried prunes, dried cherries, Kamar El Dine or dried apricots, orange zest, lemon zest, and star anise. Turn on the heat to low medium. Slowly let the butter melt, while stirring occasionally. Once the butter melts completely, turn the heat off, and let the mixture cool for about 45 minutes. Remove the star anise before using.

2

Preheat the oven to 150°C. Grease and line 2 identical 19-20 cm round cake pans with parchment paper. Tie a double band of parchment or newspaper sheet around the outside. This acts as an insulator and helps prevent the cake from browning too fast. If you do not want to prepare a double layer cake, you can bake it in one pan, but it will definitely need more time in the oven.

3

Beat the eggs with the Single Malt or Brandy until pale in color and foamy.

4

Transfer the soaked fruits mixture into a big bowl. Carefully fold in the beaten eggs without mixing too much. Now sift in the flour, salt, cinnamon, nutmeg, and baking powder. Add the ground almond. Gently mix everything with your spatula, until you have a homogeneous batter. It should be thick.

5

Divide the batter among the prepared cake pans. Bake in the preheated 150°C oven for 60 Minutes, then lower the heat to 120°C and continue baking for about 30-40 Minutes. If the cakes begin browning too fast, cover them loosely with parchment paper. The cakes have to be brown in color, and firm to the touch. You can insert a toothpick into their centers; it should come out very dry and clean. If you are baking a single cake, it can take up to 2 1/2 hours to cook.

6

Remove the cakes from the oven, and let them completely cool in the pans. If desired, prick their tops with a toothpick, and slowly pour 2 tbsp of Single Malt or Brandy to “feed the cakes” while they are still warm. You can make this cake ahead of time, store it in the fridge in an airtight container or wrapped tightly in foil, and feed it once or twice per week to keep it moist. Make sure to bring it to room temperature before serving.

7

To make the frosting, whip the softened cream cheese with a pinch of salt and the Carob Molasses. Taste and adjust sweetness. Whisk in the orange juice until you obtain a spreadable consistency. It should not be too thick.

8

Assemble the cake: place the first cake on your cake stand or plate, add a big dollop of frosting, and spread it out evenly to the edges. Top with the other cake, and another generous dollop of frosting, then spread it out. Decorate the top with red currant and kumquat. Enjoy!

Ingredients

For The Cakes
 340 g unsalted butter
 6 tbsp Carob Molasses
 ¼ cup marmalade
 280 g raisins
 160 g dried prunes, finely chopped
 100 g dried cherries, finely chopped
 160 g Kamar El Dine or dried apricots, finely chopped
 1 tsp orange zest
 1 tsp lemon zest
 2 star anise
 6 eggs, at room temperature
 2 ½ tbsp Single Malt or Brandy
 375 g whole wheat flour
 1 tsp salt
 1 tsp ground cinnamon
 ½ tsp ground nutmeg
 ½ tsp baking powder
 225 g ground almond
For The Cream Cheese Frosting
 200 g cream, at room temperature
 Pinch of salt
 ¼ cup carob molasses
 Orange juice as needed
For The Garnish
 Red Currant
 Kumquat

Directions

1

In a medium sauce pan, place the butter, molasses, marmalade, raisins, dried prunes, dried cherries, Kamar El Dine or dried apricots, orange zest, lemon zest, and star anise. Turn on the heat to low medium. Slowly let the butter melt, while stirring occasionally. Once the butter melts completely, turn the heat off, and let the mixture cool for about 45 minutes. Remove the star anise before using.

2

Preheat the oven to 150°C. Grease and line 2 identical 19-20 cm round cake pans with parchment paper. Tie a double band of parchment or newspaper sheet around the outside. This acts as an insulator and helps prevent the cake from browning too fast. If you do not want to prepare a double layer cake, you can bake it in one pan, but it will definitely need more time in the oven.

3

Beat the eggs with the Single Malt or Brandy until pale in color and foamy.

4

Transfer the soaked fruits mixture into a big bowl. Carefully fold in the beaten eggs without mixing too much. Now sift in the flour, salt, cinnamon, nutmeg, and baking powder. Add the ground almond. Gently mix everything with your spatula, until you have a homogeneous batter. It should be thick.

5

Divide the batter among the prepared cake pans. Bake in the preheated 150°C oven for 60 Minutes, then lower the heat to 120°C and continue baking for about 30-40 Minutes. If the cakes begin browning too fast, cover them loosely with parchment paper. The cakes have to be brown in color, and firm to the touch. You can insert a toothpick into their centers; it should come out very dry and clean. If you are baking a single cake, it can take up to 2 1/2 hours to cook.

6

Remove the cakes from the oven, and let them completely cool in the pans. If desired, prick their tops with a toothpick, and slowly pour 2 tbsp of Single Malt or Brandy to “feed the cakes” while they are still warm. You can make this cake ahead of time, store it in the fridge in an airtight container or wrapped tightly in foil, and feed it once or twice per week to keep it moist. Make sure to bring it to room temperature before serving.

7

To make the frosting, whip the softened cream cheese with a pinch of salt and the Carob Molasses. Taste and adjust sweetness. Whisk in the orange juice until you obtain a spreadable consistency. It should not be too thick.

8

Assemble the cake: place the first cake on your cake stand or plate, add a big dollop of frosting, and spread it out evenly to the edges. Top with the other cake, and another generous dollop of frosting, then spread it out. Decorate the top with red currant and kumquat. Enjoy!

Carob Molasses Christmas Cake
(Visited 1 times, 1 visits today)

Leave A Comment

Your email address will not be published. Required fields are marked *