Spiced Christmas Wreath Cake

A fragrant citrus-infused cake with festive spices that’s an elegant holiday showstopper.

Recipe by Tiffany Kate- Lyn Matthews 
Preparation time: 15 minutes 
Cooking time: 30 – 40 minutes

Ingredients:

 

  • 1 cup unsalted butter, softened 
  • 1 ½ cups treacle or muscovado sugar 
  • 2 large eggs 
  • 1 cup molasses or maple syrup 
  • 1 tsp vanilla paste 
  • 1 cup Clover Full Cream Fresh Milk
  • 1 tsp bicarbonate of soda 
  • 2 ½ cups cake flour 
  • 1 ½ tsp baking powder
  • 1 ½ tsp ground ginger 
  • 1 tsp ground cinnamon
  • ½ tsp cloves 
  • ¼ tsp ground nutmeg
  • Pinch of salt 


To serve:

  • Vanilla buttercream 
  • Dehydrated citrus 
  • rosemary sprigs 
  • Cinnamon quills 
  • Star anise

How To Make Wreath Cake

  1. Preheat oven to 180°C. Grease a bundt cake tin with cooking spray. In a large bowl cream, the butter and sugar until light and fluffy, then add in the eggs one at a time mixing well after each addition, now mix in the molasses, vanilla paste and Clover Full Cream Fresh Milk until well combined. 
  2. In a separate bowl sift together the dry ingredients, then add the wet ingredients into the dry ingredients and mix until smooth. Pour the batter into the prepared cake tin. 
  3. Bake for 35 – 40 minutes or until a toothpick inserted into the centre comes out clean. Once the cake is ready, remove from the oven and allow it to cool in the pan for about 10 – 15 minutes, then transfer to a wire rack and allow it to cool completely.
  4. Once the cake is completely cool, use a piping bag with a star shaped nozzle to pipe the buttercream in a swirl shape on the edges of the cake, arrange the toppings and garnish with icing sugar.