Holiday Spice Cake is best served warm. It needs no embellishments, but if you want to add something, cream cheese frosting works nicely. Holiday Spice Cale is also good with sharp cheddar, Gruyère, or Gouda.
For easy assembly, measure out all the ingredients before you start.
Ingredients
- •2 tablespoons plus 200 g (1 cup) sugar, divided
- •2 tablespoons rum or brandy (or 2 tablespoons orange juice)
- •180 g (1 1/2 cups) all-purpose flour, sifted twice
- •1 teaspoon baking powder
- •1/2 teaspoon salt
- •1 teaspoon ground ginger
- •1/4 teaspoon ground cloves
- •1/4 teaspoon ground cinnamon
- •40 g (1/4 cup) semolina
- •3 tablespoons finely grated orange zest
- •60 g pistachios, finely chopped
- •60 g walnuts, finely chopped
- •60 g almonds, finely chopped
- •180 g (6.3 oz) salted butter, room temperature
- •4 large eggs, room temperature
Preparation
Heat the oven to 170°C (350°F). Line a 23 cm (9-inch) square or round cake pan with parchment paper, then butter the parchment and the sides of the pan.
Make the caramel syrup: Put 2 tablespoons of the sugar in a small saucepan over medium heat and cook until it melts and turns a dark amber. Carefully add 60 ml (1/4 cup) water (it will bubble up), then stir and bring to a boil until smooth. Cool to room temperature, then stir in the rum or brandy (or orange juice).
In a medium bowl, whisk together the flour, baking powder, salt, ginger, cloves, cinnamon, and semolina. Stir in the orange zest and the chopped nuts.
In a stand mixer (or with a hand mixer), beat the butter and the remaining sugar until light and fluffy, about 3 to 5 minutes. Add the eggs one at a time, beating well after each and scraping down the bowl. With the mixer on low, add the dry ingredients in three additions, alternating with the cooled caramel syrup in two additions, beginning and ending with the dry ingredients. Mix just until combined.
Scrape the batter into the prepared pan and smooth the top. Bake for about 35 minutes, until a skewer inserted in the center comes out clean. Serve warm.
