Enchanting Evergreen Xmas Cake

Feast your senses on a truly one-of-a-kind Yuletide creation – our Enchanting Evergreen Xmas Cake! This sumptuous Christmas cake brings together the essence of a festive forest wonderland, combined with the warm embrace of tantalizing flavors. Experience the magic of the holiday season with each delectable bite as you and your loved ones revel in this culinary masterpiece that is bound to become a cherished tradition.

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About this recipe:

Our Evergreen Extravaganza is not your average Xmas cake. Infused with delicate notes of pine and spruce, this exceptional dessert enchants the palate with an exquisite fusion of woodland essences and rich, comforting flavors. A symphony of textures awaits, from the moist, tender crumb to the velvety frosting, all adorned with an array of captivating edible decorations that will inspire awe and delight. This cake is nothing short of a gastronomic adventure, perfect for creating unforgettable holiday memories.

Enchanting Evergreen Xmas Cake

Yield: 1 cake (12 servings)

Prep Time: 1 hour

Cook Time: 35 minutes

Total Time: 2 hours 35 minutes (including cooling and decorating)

Ingredients:

• 2 cups all-purpose flour

• 1 1/2 cups granulated sugar

• 3/4 cup unsalted butter, softened

• 1 cup whole milk

• 3 large eggs

• 2 tsp baking powder

• 1/2 tsp salt

• 1 tbsp pine needle powder (finely ground)

• 1 tbsp spruce tip syrup

• 1 tsp vanilla extract

• 1/2 cup crushed pine nuts

Frosting:

• 1 cup unsalted butter, softened

• 4 cups powdered sugar

• 1/4 cup whole milk

• 2 tsp spruce tip syrup

• 1 tsp vanilla extract

Decoration:

• Candied pine needles

• Sugared cranberries

• Edible gold leaf

• Chocolate shavings

Instructions:

1. Preheat oven to 350°F (180°C). Grease and flour two 9-inch round cake pans.

2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and spruce tip syrup.

4. In a separate bowl, whisk together the flour, baking powder, salt, and pine needle powder.

5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

6. Fold in the crushed pine nuts.

7. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

8. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Frosting:

1. In a large bowl, beat the softened butter until creamy.

2. Gradually add the powdered sugar, milk, spruce tip syrup, and vanilla extract. Beat until smooth and fluffy.

Assembly:

1. Place one cooled cake layer on a serving plate. Spread a generous layer of frosting on top.

2. Add the second cake layer and cover the entire cake with frosting, smoothing the edges.

3. Decorate with candied pine needles, sugared cranberries, edible gold leaf, and chocolate shavings as desired.