Nigella’s Italian Christmas Cake

The holidays are a time for gathering, laughter, and indulgence—and nothing says festive decadence quite like this Nigella’s Italian Christmas Cake. With warm spices, bursts of dried fruit, a hint of chocolate, and a glossy glaze, it’s a slice of pure holiday magic! Whether you’re entertaining guests or curling up with a cozy cup of mulled wine, this cake will bring joy to every bite.

Why You’ll Love This Nigella’s Italian Christmas Cake ❤️

• Rich, Festive Flavor: The spices and fruits bring a symphony of holiday flavors to the table.
• Simple Yet Stunning: While it looks like a masterpiece, this cake is beginner-friendly and rewarding to bake.
• Versatile Add-Ons: Swap in your favorite dried fruits, nuts, or even white chocolate for a personal twist.
• A Showstopper: This cake doubles as a centerpiece with its dazzling decorations.

What Does It Taste Like?

Picture a moist, tender crumb infused with the warmth of cinnamon, nutmeg, and cloves. Sweet bursts of cranberries and cherries dance alongside the tang of candied orange peel, while rich chocolate adds indulgence. It’s festive perfection in every forkful.

Benefits of This Recipe

• Easy to Make: Straightforward steps with pantry staples.
• Crowd-Pleaser: Loved by adults and kids alike.
• Stays Fresh: This cake keeps well, making it perfect for gifting or prepping ahead.

Ingredients

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 3 large eggs
• 1 cup milk
• 1 tsp vanilla extract
• 1 1/2 cups dried mixed fruit (cranberries, raisins, cherries)
• 1/2 cup candied orange peel, chopped
• 1/4 cup almonds, chopped
• 1/2 cup chocolate chips or dark chocolate chunks

For the Glaze:

• 1/2 cup dark chocolate chips
• 2 tbsp heavy cream

And For Decoration:

• Sliced dried orange
• Whole almonds
• Star anise
• Powdered sugar (for dusting)

Necessary Tools

• 9-inch round cake pan
• Mixing bowls (medium and large)
• Whisk and spatula
• Stand mixer or hand mixer
• Wire rack
• Small saucepan

Ingredient Additions and Substitutions

• Nuts: Swap almonds for walnuts, pecans, or hazelnuts.
• Dried Fruits: Try apricots, figs, or even dried blueberries.
• Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
• White Chocolate Twist: Use white chocolate chunks for a sweeter touch.

Step-by-Step Instructions

1. Preheat the Oven

Set your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.

2. Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, cinnamon, cloves, nutmeg, and ginger.

3. Prepare the Batter

• Beat softened butter and brown sugar until light and fluffy.
• Add eggs one at a time, mixing well.
• Stir in vanilla extract and milk.
• Gradually add dry ingredients, mixing until just combined.
• Fold in dried fruits, candied peel, almonds, and chocolate chunks.

4. Bake

• Pour the batter into your prepared pan, spreading it evenly.
• Bake for 45-50 minutes, checking with a toothpick for doneness.
• Let the cake cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

5. Make the Glaze

• Heat heavy cream over low heat until warm (not boiling).
• Stir in dark chocolate chips until melted and smooth.

6. Decorate

• Drizzle glaze over the cooled cake, letting it cascade down the sides.
• Arrange dried orange slices, whole almonds, and star anise on top.
• Dust with powdered sugar for a snowy effect.

Serving Suggestions

Pair this cake with:

• A warm mug of spiced cider or mulled wine.
• Vanilla ice cream or whipped cream for an extra indulgence.
• A platter of assorted holiday cookies for a festive dessert spread.

Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Extend freshness to a week by refrigerating in a sealed container.
• Freezer: Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before serving.

FAQs

Can I make this Nigella’s Italian Christmas Cake ahead of time?

Absolutely! It tastes even better the next day as the flavors deepen.

What can I use instead of candied orange peel?

Diced dried apricots or candied ginger make excellent substitutes.

How do I prevent the fruit from sinking?

Coat the dried fruits in a tablespoon of flour before folding them into the batter.

Let’s Bake!

This Nigella’s Italian Christmas Cakee is more than a dessert—it’s a celebration on a plate. Easy to make, visually stunning, and irresistibly delicious, it’s a holiday tradition waiting to happen.

Love this recipe? Share your photos on Pinterest at EMMARECIPES18! Let’s spread the holiday cheer one slice at a time.

Explore More Holiday Baking Inspiration

• Red Velvet Christmas Tree Cake
• Spiced Gingerbread Wreath Cake
• Christmas Wreath Cake

Happy baking, and may your holidays be as sweet as this cake! 🍰✨

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