Christmas Layer Cake
Wow I have been quite busy getting everything ready for Christmas so I have not had as much time to use here as I would have wanted. But now I think almost everything is ready, all the presents are bought, all the meals are planned , the house is clean and the only thing left is some grocery shopping. And wrapping some presents, I love doing that so I always save it for last. So tomorrow I will just enjoy that with some Christmas music.
Well this Christmas layer cake just reminds me of my grandmother, she always baked it for Christmas and just the smell and the taste, it just feels like Christmas.
It is quite big but I usually divide it 4 and keep some of it in the freezer. Do you know how nice it is in January when you find one piece in the freezer ….
When making the buttercream I find it best to use both rum and vanilla extract, I think that the vanilla softens out the sharp rum flavour. I have also heard that some use Grand Mariner instead of the rum extract.
- Prep time: 30 minutes
- Cook time: 1 hour
- Total time: 1 hour 30 minutes
- 500 gr soft Butter
- 600 gr Brown Sugar
- 4 Eggs
- 1 kg Flour
- 4 tbsp unsweetened Cocoa Powder
- 2 tsp ground Cinnamon
- 2 tsp ground Cloves
- 2 tsp Baking Soda
- 5 dl Milk
Preheat the oven to to 200ºC (390ºF)
On medium speed whisk the butter and brown sugar well together. Then add the eggs one at a time and whisking well in between.
Then add the cocoa, cinnamon, cloves and baking soda.
And lastly add the flour and milk and be careful not to whisk to much after you have added the flour.
Cut 4 pieces of parchment paper that each will fit a baking sheet.
Divide the batter on the paper and spread it out so it will fit the baking sheet.
Try to have it as even as you can.
Bake for about 12 – 15 minutes and let it cool down.
Once the cakes have completely cooled, assemble them with the rum buttercream.
- Prep time: 15 minutes
- Total time: 15 minutes
- 350 gr soft Butter
- 600 gr Icing Sugar
- 2 tsp Vanilla Exctract
- 2 tsp Rum Extract
Put the butter in a bowl and on high speed whisk it for about 5 minutes.
Add half the icing sugar, whisk well and then add the vanilla and rum extract and whisk well.
Add the rest of the icing sugar and whisk on medium speed for a couple of minutes.