Twelve Tasty Days of Christmas Cake
This spiced holiday cake, topped with a peppermint frosting and crushed candy canes, is a cherished family recipe that turns any gathering into a memory-filled celebration. It’s an easy, crowd-pleasing treat that captures the warmth and joy of the season in every slice.
Ingredients
- 3 cups all-purpose flour
- 1 ½ cups unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon peppermint extract
- Crushed peppermint candies, for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.
- Gradually mix the dry ingredients into the wet mixture until well incorporated.
- Pour the batter into a greased 9×13-inch baking pan, smoothing the top for an even bake.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting.
- While it cools, whisk together the powdered sugar, milk, and peppermint extract in a medium bowl until smooth.
- Spread the frosting over the cooled cake and sprinkle with crushed peppermint candies.
- Slice and serve to your family and friends.
Cook’s Notes
Use room-temperature butter and eggs for a lighter, fluffier batter, and avoid overmixing once the dry ingredients are added to keep the cake moist. If you’re feeding a crowd, this recipe doubles easily—just be sure to use larger pans.
Ingredient Swaps
For a chocolate version, add 1 cup of cocoa powder to the dry ingredients. For a fruity twist, fold in a cup of diced apples or pears, which pair beautifully with the warm spices.
Serving Suggestions
Create a festive spread by pairing slices of this cake with warm beverages like spiced cider or holiday eggnog for a cozy holiday gathering.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. To freeze, wrap slices tightly in plastic wrap and store in a freezer-safe container for up to 3 months, thawing before serving.
Common Questions
What can I substitute for all-purpose flour in this recipe?
You can use whole wheat flour or a gluten-free flour blend, though the texture may vary slightly, so some experimentation might be needed.
Can I make this recipe ahead of time?
Yes, you can bake the cake a day ahead and keep it wrapped tightly at room temperature, then frost it on the day you plan to serve.
How do I ensure my cake turns out moist?
Be careful not to overmix the batter once the dry ingredients are added, and keep a close eye on the baking time so the cake doesn’t dry out.
