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Christmas Spice Cake with Chocolate Topping

Christmas Spice Cake with Chocolate Topping

An aromatic spice cake with a chocolate topping ideal for a different kind of Christmas dessert tray, easy to bake and keeps for days. Learn how to make it!

24 November, 2012
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Type of dish

Dietary Consideration

Season & Occasion

serves for


total time

1 HR 0 MIN


250 g
125 g
1 tbsp
1/2 tbsp, ground
Lemon zest
1/2 tbsp, grated
1/2 tbsp, zest, grated
Lemon zest
50 g, candied
Orange zest
50 g, candied
2 tbsp
All purpose flour
375 g
Baking Powder
2 tsp
100 ml
4 tbsp, redcurrant
Dark chocolate
100 g
2 tbsp


Christmas Spice Cake Recipe with Chocolate

1. Heat the oven to 190°C (170°C in a fan oven), gas 5 and line a cookie sheet with waxed paper.

2. Mix together the honey, sugar and egg until creamy. Add the cinnamon, cloves and orange and lemon zest.

3. Add the candied peel and the nuts and stir in the kirschwasser. Add the flour and the baking powder and add enough milk to give the dough a soft texture.

4. Spread the dough evenly over the cookie sheet and bake for 30-40 minutes until golden brown.

5. Heat the jam and spread it over the still warm cake. Then immediately cut the cake into slices and let cool.

6. Melt the couverture and the butter in a bain marie and glaze the individual pieces.

7. Allow to dry before serving. Store in a container in the fridge.

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