Christmas Orange Cake

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250 g of soft butter
230 g of flour
1 tsp. baking powder
250 g of sugar - 220 g in the mixture, 30 g in the orange syrup
4 eggs
1 tablespoon vanillin extract
bark of 1 orange
juice of 1 orange
1 handful of raisins and dried cranberries
50 ml rum
juice of 1 lemon
8 tbs powdered sugar
decoration ornaments 

The aroma of freshly peeled oranges always reminds us of Christmas, even if it is early summer.




Pre-heat the oven to 180 degrees C… or 160 degrees C if your oven has a fan.


Soak the raisins and blueberries in rum and leave aside.


In a large bowl, mix the soft butter with sugar, flour, baking powder, orange peel, vanilla extract and eggs. Beat with a mixer until you get a homogeneous mixture.


Put baking paper on the bottom of a 20 cm x 30 cm tray and a little butter.


Add the soaked dried fruit, a few spoons of rum and stir.


Pour the mixture into the tray and bake until ready (for about 25 minutes).


Mix the juice of one orange with sugar. Take the cake out of the oven and, while it is still warm, pour the orange syrup over it.


For the decoration, mix powder sugar with lemon juice and pour over the cake. Use figurines as desired. Cut into squares.


Let it cool and serve.

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