It’s beginning to look a lot like Christmas!
You know the holidays are almost there when you catch yourself singing this song out loud. Or is it just me that can’t stop singing Christmas songs these days? I’m almost set, I still have some gift shopping to do but I’m not worrying over what to cook, since we’ll be celebrating Christmas at my parent’s. My sisters are coming, as are my uncle and aunt, and my grandfather. Now, we’re a loud family, and combining that with alcohol, is a recipe for heated debates, but also a lot of fun and good laughs.
My dad will do most of the cooking, and can be found at 10 AM in the kitchen wearing an apron, already prepping things. My mother will try to make sure we eat all the food that’s in the house, a sheer impossible task. And for me and my sisters, it’s always a bit like it was when we were all still living at home, before we went to university and moved out.
For me, Christmas isn’t complete without a bundt cake. My grandmother used to make a whole bunch every year, to give to people who were alone at Christmas (what they were supposed to do with a big cake all by themselves was unclear, but it’s the thought that counts, right?). This recipe is a variation on that cake, filled with raisins and cranberries and topped with a sweet orange glazing.
You can make one, or a dozen to give to others, up to you to decide.
Enjoy the holidays, and all the food that comes with it!
PS I came across these recipes by fellow bloggers, and it would be a crime not to share them with you:
Terry’s Chocolate Orange Cookies by Jessica (who blogs at What Jessica baked next, such a talented lady!) made me drool a little when I saw them on Instagram
Tieghan from Half Baked Harvest made the roast with the longest name ever, and it looks so very good: Coffee Rubbed Prime Rib Roast with Roasted Garlic Gorgonzola Butter.
This Pistachio Aillade sounds like heaven with a roast too, a great recipe by my fellow Parisian David Lebovitz (who’s books you should all buy by the way)
This recipe was previously published in DUTCH, the magazine in the November 2014 issue.
- 200 gr (3/4 cup + 1.5 tbsp) soft unsalted butter
- 200 gr (1 cup) sugar
- 4 eggs
- 200 gr (1 + ⅔ cup) white flour
- 2 tsp baking powder
- pinch of salt
- Seeds of 1 vanilla pod (or 1 tbsp vanilla sugar)
- Zest of 1 orange
- 3 tbsp dried raisins
- 3 tbsp dried cranberries
- 100 gr (3/4 cup) icing sugar
- Orange juice of ½ orange
- Preheat the oven to 160 C / 320 F
- Grease a bundt mould
- Mix the butter with the sugar until you have a creamy mixture
- Mix in the eggs, one by one
- Mix the flour with the baking powder and salt
- Add this to the rest and mix until it's incorporated
- Add the vanilla seeds and orange zest and mix
- Finally, gently add the raisins and cranberries
- Pour the batter in the mould and bake for 30 minutes
- Increase the temperature to 180 C / 360 F and bake the cake for another 30 minutes
- Take out of the oven and let cool off
- Make the icing by mixing the icing sugar and orange juice together
- Decorate the cake with the icing