Christmas Tree Cake (Nigella’s Spruced Up Vanilla Christmas Cake)

Nigella's Spruced Up Christmas Cake

We first made this Christmas, 2010 and it was perfect. So dressy but so easy. It has a great flavor (much like pound cake). Since then, it has become a tradition for Banks and Warner to make it “snow” by sifting confectioner’s sugar over the trees of the cake.


  • 2 sticks (16 tbs.) soft butter, plus one more for greasing (or use nonstick cooking spray)
  • 1 1/2 cups sugar
  • 6 eggs
  • 2 1/3 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1 cup plain fat-free yogurt
  • 4 tsp. vanilla extract
  • 1 to 2 tbs. confectioners’ sugar

How to make it

  1. Preheat oven to 350°F and put cookie sheet in at same time. Butter or spray regular or fir-tree-shaped Bundt pan thoroughly.
  2. Put all ingredients except confectioners’ sugar in food processor and blend, or mix by hand or in freestanding mixer as follows: Cream butter and sugar in mixing bowl until light and fluffy. Add eggs one at a time, whisking in each with 1 tbs. flour. Fold in rest of flour and baking soda. Add yogurt and vanilla extract.
  3. Pour mixture into greased pan and spread evenly.
  4. Place pan on preheated cookie sheet in oven and bake 45 to 60 minutes, until cake rises and is golden. After 45 minutes, insert cake tester into center of cake; if it comes out clean, cake is done. Remove from oven and let sit 15 minutes.
  5. Gently pull away edges of cake from pan with your fingers, then turn out cake.
  6. Let cool, then dust with confectioners’ sugar pushed through a sifter. Serves 12.
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