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Holiday Treats: Christmas Cake

Holiday Treats: Christmas Cake

Want to add a bit of fun to your holiday celebrations this year?  Then throw a Christmas Afternoon Tea!  If you don’t know where to begin you can check out our blog from last holiday season, How To Throw the Perfect Christmas Tea.  While last year’s blog contained recipes for yummy gingerbread cookies, scrumptious tea sandwiches, and delightful scones, this year we want to kick it up a notch with a show stopping Christmas Cake!  Below you will find a recipe for a delectable Apple Cranberry Cake with a Brown Sugar Buttercream.


Apple Cranberry Cake with Brown Sugar Buttercream

Ingredients for the cake:

  • 3 cups cake flour 

  • 1 ½ teaspoon baking powder1 teaspoons baking soda

  • 1 teaspoon salt

  • 2 cups superfine sugar

  • ¾ cup (1 ½ sticks) unsalted butter, melted and cooled

  • 3 tablespoons honey

  • 3 eggs, lightly beaten

  • 1 cup whole milk8 ounces plain yogurt1 ½ teaspoons vanilla extract

  • 1 small apple peeled, cored and diced

  • 1 cup fresh cranberries

Ingredients for the buttercream:

  • 1 cup (2 sticks) unsalted butter, softened

  • 4 ½ cups sifted powdered sugar

  • ½ cup light brown sugar

  • 2 to 3 tablespoons whole milk

  • ½ teaspoon salt

For Decoration:

  • Fresh sage leaves

  • Fresh cranberries

Cake Directions:

  1. Preheat the oven to 350˚F

  2. Place flour, baking powder, baking soda, and salt into a mixing bowl and hisk together

  3. Pour the flour mixture into the egg mixture and whisk together until very thick and combined

  4. Stir in the remaining ingredients, except the apple and cranberries, until fully incorporated and the batter is smooth

  5. Gently fold in the apple and cranberries until evenly distributed

  6. Pour the butter into four prepared (8") cake pans (bottoms lined with parchment and lightly greased) and bake for 25 to 30 minutes or until a toothpick comes out clean when inserted into the center of the cake

  7. Allow the cake to cool in the pans for about 15 to 20 minutes before taking them out of the pans and allowing them to cool completely

Buttercream Directions

  1. In a stand mixer with a paddle attachment, whip the butter until light and fluffy

  2. Add the sugar, ½ cup at a time, until fully incorporated

  3. Add the remaining ingredients, scraping down the sides of the bowl as needed.  Whip until smooth

Assembly Directions:

  1. Place a thin layer of buttercream over the top of one of the cakes and top with the other cake, inverted (so both cake circle tops are touching one another). Repeat with remaining cake layers, so all four are stacked atop one another

  2. Gently frost the four tiered cake with a thin layer of frosting (the crumb coat)

  3. Place in the refrigerator for at least 30 minutes

  4. Coat the cake in another layer of frosting and smooth the frosting on the top of the cake

  5. Top the cake with a border of fresh sage leaves and cranberries to look like a wreath. Slice and serve

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