For want of a better name, I would like you to meet the Jingle Bells Mash Up cake. It is my own version of a Christmas cake, made with the best elements of a variety of world famous Holiday desserts.
The British Christmas pudding. The Italian panettone. The German stollen. I mashed them all together to form one ultimate Christmas celebration. Don’t get me wrong, I love all these brilliant classics as they are, but I was just in the mood for something that was slightly lighter than a Christmas pudding or a slice of stollen, but at the same time not as light as panettone.
The basic recipe for this cake is very straightforward and easy to make, but I pimped it up with a good splash of Amaretto, a handful of dried fruits and last but definitely not least, a good quantity of… wait for it… Aachener Printen!
For those who aren’t really familiar with traditional German dishes: Aachener Printen are a type of Lebkuchen (a German version of gingerbread)originating from the city of- as you might have guessed- Aachen.
These are truly the best cookies in the world. I kid you not. Once you’ve tasted the aromatic flavour bomb that is the Aachener Printen, ordinary gingerbread just won’t do. So if you happen to find yourself in the neighborhood of this really cozy city, please don’t forget to buy yourself a large box of these heavenly delights!
I crumbled a couple of the cookies in the cake batter, which lifted the cake to unseen heights of splendidness. You could use some normal gingerbread of course-since I’m assuming not everyone will be able to book a one-way ticket to Aachen- but the cake will not be as good as this version.
It will still be pretty awesome, just not world-shatteringly amazing. 😉
PS: You may have noticed that there isn’t a picture of the entire cake here. Well, that’s my fault entirely. I was so excited about this cake that I immediately wanted to cut myself a slice. It wasn’t until later, however, that I realized I hadn’t taken a picture yet! How foolish of me!
- 55gr butter
- 185gr caster sugar
- 160gr plain flour
- ½ tsp salt
- 2 tsp baking powder
- 2 eggs
- 150ml milk
- 2 tbsp Amaretto
- Handful of dried fruits (raisins, cranberries,…)
- 100gr Aachener Printen (or any type of gingerbread)
- Handful of almonds
- Preheat the oven to 170°C and grease a Bundt tin generously with butter.
- Mix the butter, sugar and flour, baking powder and salt together until you get a sandy consistency.
- Mix the eggs, milk and amaretto together in jug and slowly pour it into the dry ingredients mixture. Mix until your batter is smooth and glossy.
- Stir in the dried fruits and crumbled biscuits.
- Put your almonds at the bottom of the Bundt tin and pour the batter on top of it.
- Bake in the oven for 35 minutes until golden brown.