Christmas Star Cake
Recipe of the Month - December 2005
This recipe uses the star cake form, from the LaForme line by Kaiser Bakeware of Germany. (Great any time of the year, but especially festive during the Christmas season.)
- 150 g butter (at room temperature)
- 150 g sugar
- 1 packet Dr. Oetker vanilla sugar
- pinch of salt
- 3 eggs
- 200 g flour
- 1 tsp baking powder (heaping)
- 75 ml milk (or Schloss Kirsch cherry schnapps from Austria)
- 100 g raisins
- 150 g candied fruit, cut in pieces
Cream butter, sugar, salt and vanilla sugar. Add eggs, one at a time, and beat until creamy. Mix flour & baking powder; add to creamed mixture, in small additions. Add milk and/or cherry schnapps gradually, blending until smooth. Fold in raisins and the candied fruit pieces with spatula. Grease the baking form lightly and pour dough into form. Bake in preheated 180C oven for approximately 60 minutes, or until cake tester comes out clean.
- 250 g icing sugar
- Juice of one lemon
Mix icing sugar with juice of half of the lemon, and combine until smooth. Add more icing sugar or lemon juice, as necessary, until glaze reaches a fairly thick consistency. Brush glaze onto cooled cake, using a brush. Decorate with candied fruits, as desired.
LaForme is Kaiser Bakeware's top-of-the-line bakeware. All LaForme baking pans are constructed with commercial weight steel, almost three times as thick as other bakeware brands.
The pans produce excellent heat conductivity resulting in a 10% savings in baking time and allowing for even browning of baked goods. LaForme bakeware is coated with a nonstick finish that allows for quick and easy removal of foods. All LaForme bake pans come with a 5-year warranty.