Oh my goodness, let me tell you about my absolute favorite holiday treat: the Christmas vintage cake! This cake is not just any ordinary dessert; it’s a delightful blend of flavors and memories that wraps you in warmth, like a cozy winter blanket. Every time I make this cake, I’m transported back to my childhood, where the aroma of baking filled the house, and we gathered around the table, eagerly waiting to savor a slice. With its tender crumb and bursts of dried fruits and nuts, the Christmas vintage cake is perfect for celebrating the season with family and friends. Trust me, once you take a bite, you’ll feel the joy of the holidays! So, let’s dive into the recipe and create some delicious memories together!
Ingredients List
Gather these simple yet essential ingredients to whip up your Christmas vintage cake. Each one plays a vital role in creating that rich, festive flavor that we all love!
- 2 cups all-purpose flour – This will be the foundation of your cake, giving it that lovely structure and lightness.
- 1 cup sugar – Adds the sweetness we all crave, balancing the flavors perfectly.
- 1 cup butter – Make sure it’s softened for easy creaming—it’s what gives the cake that rich, buttery flavor!
- 4 eggs – They help bind everything together and add moisture. Use large eggs for best results.
- 1 cup milk – Whole milk is ideal for a tender crumb; it provides that creamy texture we love.
- 2 teaspoons baking powder – This is your leavening agent, ensuring the cake rises beautifully.
- 1 teaspoon vanilla extract – A must-have for that warm, comforting flavor that makes everything better!
- 1/2 teaspoon salt – Just a pinch helps enhance all the flavors in your cake.
- 1 cup dried fruits (like raisins, currants, or cherries) – These little gems add bursts of sweetness and festive flair!
- 1/2 cup nuts (walnuts or pecans) – For a delightful crunch and extra flavor, chop them roughly before adding.
How to Prepare Christmas Vintage Cake
Prepping the Oven and Cake Pan
First things first, let’s get that oven ready! Preheat it to 350°F (175°C) so it’s nice and hot by the time we’re ready to bake. While that’s heating up, grab a cake pan (I usually use a 9-inch round one), and grease it well with butter or non-stick spray. Don’t forget to dust it with a bit of flour to ensure our cake slides right out when it’s done!
Mixing the Batter
Now for the fun part—mixing the batter! In a large mixing bowl, cream together the softened butter and sugar until it’s light and fluffy. This usually takes about 3-5 minutes, and trust me, the fluffier it is, the better your cake will be! Next, add the eggs, one at a time, making sure to mix well after each addition. Then, stir in that lovely vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to your butter mixture, alternating with the milk, starting and ending with the flour mixture. This helps keep everything nice and smooth. Just mix until combined—don’t overdo it!
Incorporating Fruits and Nuts
Once your batter is beautifully mixed, it’s time to fold in the dried fruits and nuts. Gently add them into the batter using a spatula, being careful not to overmix. You want those sweet little bites of fruit and crunch from the nuts evenly distributed throughout the cake, but we don’t want to deflate all that lovely air we just whipped up!
Baking the Cake
Now, pour that luscious batter into your prepared cake pan and spread it out evenly. Pop it into the preheated oven and bake for 45-50 minutes. To check for doneness, insert a toothpick into the center; it should come out clean or with just a few crumbs. Once it’s done, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. The aroma will be absolutely heavenly!
Why You’ll Love This Recipe
- It’s easy to prepare, making it perfect for busy holiday schedules!
- The rich, buttery flavor combined with the sweetness of dried fruits is simply irresistible.
- Each bite is like a little taste of Christmas nostalgia, filled with joy and warmth.
- It looks gorgeous on any holiday table, adding that vintage charm we love.
- Ideal for sharing with friends and family, making your gatherings even more special.
- And don’t forget, it’s a versatile cake that can be dressed up with icing or simply dusted with powdered sugar for a touch of elegance!
Tips for Success
To ensure your Christmas vintage cake turns out perfectly, I’ve got a few handy tips! First, make sure all your ingredients are at room temperature before you start mixing—this helps everything blend together smoothly. When creaming the butter and sugar, don’t rush it! Take your time to get it light and fluffy, as this adds wonderful airiness to the cake. And remember, every oven is a bit different, so keep an eye on your cake as it bakes. If it’s browning too fast, you can cover it loosely with aluminum foil. Lastly, patience is key—let your cake cool completely before slicing to avoid a messy situation. Trust me, it’ll be worth it!
Nutritional Information
Let’s talk about the goodness packed in each slice of this Christmas vintage cake! Each serving is approximately 350 calories, making it a delightful treat without going overboard. You’ll find about 15 grams of fat, with 8 grams being saturated fat. It also delivers 5 grams of protein and 50 grams of carbohydrates to keep you fueled for holiday festivities. Plus, it has 20 grams of sugar, which adds that sweet touch we all love. Remember, these values are estimates, but they give you a good idea of the indulgence in every bite! Enjoy responsibly!
FAQ Section
Got questions about the Christmas vintage cake? I’ve got you covered! One common question is about storage: you can keep your cake in an airtight container at room temperature for up to three days. If you want it to last longer, pop it in the fridge, and it should be good for about a week. As for ingredient substitutions, if you’re out of dried fruits, feel free to use any mix of your favorite nuts or even chocolate chips for a fun twist! And don’t hesitate to swap out the butter for a plant-based alternative if you’re looking for a dairy-free option. When it comes to serving, this cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. It’s a lovely way to elevate your holiday dessert experience!
Storage & Reheating Instructions
To keep your Christmas vintage cake fresh, store any leftovers in an airtight container at room temperature for up to three days. If you want to savor it longer, you can refrigerate it for about a week. When you’re ready to enjoy a slice, simply let it sit at room temperature for a bit, or pop it in the microwave for about 10-15 seconds to warm it slightly. This way, you’ll bring back that lovely, fresh-baked flavor! Enjoy every bite!
Imprimer
Christmas Vintage Cake: 7 Joyful Bites of Nostalgia
- Temps Total: 1 hour 10 minutes
- Rendement: 1 cake 1x
- Alimentation: Végétarien
Description
A delightful vintage cake perfect for Christmas celebrations.
Ingrédients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup butter
- 4 eggs
- 1 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup dried fruits (raisins, currants, cherries)
- 1/2 cup nuts (walnuts or pecans)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour a cake pan.
- In a bowl, cream together the butter and sugar.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In another bowl, mix flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Fold in dried fruits and nuts.
- Pour the batter into the prepared cake pan.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- Store in an airtight container.
- Best served with a dusting of powdered sugar.
- Can be decorated with icing for a festive touch.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 50 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 350
- Sucre: 20g
- De Sodium: 150mg
- La graisse: 15g
- Graisses Saturées: 8g
- Les Graisses Insaturées: 5g
- Les Gras Trans: 0g
- Les hydrates de carbone: 50g
- La fibre: 2g
- La protéine: 5g
- Le taux de cholestérol: 80mg
Mots-clés: christmas vintage cake
