Raisins and Walnut Cake

And here I am decorating the tree, listening to Christmas music and enjoying the pleasant smell of baking cake! I believe these three things are the perfect combination to start the excitement of the Christmas Countdown. Yeah! "Don't you love The Holidays"?

The inspiration for this recipe comes from my mom. When I was a little girl, my mom spent some time in the kitchen preparing this delicious cake on Christmas Eve. And the main reason behind this…was ME. 

Well as a little girl I didn’t enjoy much eating candied fruit in the Pan de Navidad –Argentinean Panettone. I would only eat the raisins and walnut pieces. And Pan de Navidad in Argentina is something extremely significant! It must be serve for dessert with Sidra—Argentinean Champagne. That means there is no excuse for anybody to skip Pan de Navidad. Including those who don’t like candied fruit in it :)

However, I’m making my mom's cake but in mini sizes. As an –early--homemade Christmas gifts for my husband to take to work. I know they will love these mini cakes!

Are you feeling the Christmas spirit yet?! I hope so!


Whatever you are doing I hope you have a lovely weekend!

 

Raisins and Walnut Cake
Makes 6 Mini-Cakes (Muffin Size)

 
1 ½ C. / 190 g All-purpose/ Plain flour, Sifted
2 tsp. Baking Powder
Pinch of salt
½ C. Unsalted butter,at room temperature and cut into small cubes
½ C. Caster Sugar
4 Medium Eggs
½ C. Raisins –should be soaked in warm water for about 15-20 minutes before using.
¼ C. Walnut pieces
2 ½ tsp. lemon zests

Preparation:
In a bowl mix the sugar, butter and eggs, until creamy. Add sifted flour, baking powder, salt and lemon zest and mix well. Using a spatula, fold in the raisins and walnuts. Pour mixture into paper baking cups or muffin tray--filling each cup about ¾ full. Bake for 40-45 minutes in the pre-heated oven until a skewer comes out clean. When cool, frost with royal icing. Add walnuts and finely sliced lemon peel. Remember to add the decorations immediately after frosting.

Royal Icing
1 Medium Egg White
¾ C. Icing Sugar/ confectioner’s sugar
1 tsp. Lemon juice

Preparation:
Using a standard mixer, beat egg white until soft stiff peaks is form. Add lemon juice and sugar. Beat for a couple of seconds more. Use as soon as it is made.