Don’t you just love when you find or make something so incredibly wonderful that you wonder how you ever lived without it? That’s how I feel about Christmas Cake.
It isn’t called Christmas Cake because of the recipe, but rather because I made it on Christmas Eve and it was so irresistible that half of it was gone before bedtime.
So now, every year, I’ll be making Christmas Cake on Christmas Eve as a special way to celebrate the holiday with loved ones.
This was pretty simple, a no fail non-recipe really. I used a bag mix of Bob’s Redmill Gluten Free Chocolate Cake mix, only because I had it on hand and didn’t feel like going to the store or mixing it up from scratch. I added 2 eggs, 2tsp vanilla, and then 1/2 cup sour cream, 1/2 cup nonfat Greek yogurt and 1 cup nonfat milk.
I used an electric hand mixer, and added 2Tbsp hot water to loosen the batter as the bag mix suggested. Poured into a shiny new Nordic Ware bundt pan that was greased and floured.
Baked at 350 for 40 minutes. Cool for 10min, then turned out onto a greased cooling rack for 10min as well.
The glaze was the kicker: 1 cup powdered sugar, 1tsp nutmeg and 1tsp cardamom. Then whisk in 1.5Tbsp water slowly, until it is a glaze consistency.
This glaze gives the cake extra moisture, locks in the crust that is reminiscent of a glazed chocolate cake doughnut, and adds a holiday flair to the aromatics as you eat it.
Better make 2, the first one won’t last more than 24 hours. 🙂