Nigella Lawson’s cake from her book “Nigella Christmas” is our “go to” Christmas dessert.
It’s a light eggy pound cake baked in a bundt cake pan formed in a ring of Christmas trees. After the cake bakes and cools for 15 minutes, it’s turned out on a plate to finish cooling. Once cooled, powdered sugar is sifted over the trees making “snow”. It enchants children and pleases everyone with its tasty goodness.
- 2 sticks softened butter
- 1 1/2 cups sugar
- 6 eggs
- 2 1/3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 cup plain fat-free yogurt
- 4 teaspoons vanilla extract
- 1 – 2 tablespoons confectioner’s sugar
Preheat oven to 350.
Cream butter and sugar. Add eggs 1 at a time with a tablespoon of the flour each time. Fold in the rest of the flour, then add the baking soda, yogurt and vanilla.
Spray the pan with Pam, add the cake batter to the pan and bake for 45 – 60 minutes until a pick comes cleanly out of the cake.
Let it cool 15 minutes in the pan, turn it out on a plate, let cool completely and sift the powdered sugar over the trees of the top of the cake.
This cake looks elegant on an elevated cake stand.