Christmas tree pound cake

Ingredients

Pound Cake Batter

3 large eggs
150 grams (5.3 ounces) flour
100 grams (3.5 ounces) whole hazelnuts
220 grams (7.8 ounces) sugar
120 milliliters (4 fluid ounces) orange juice
zest of 1 orange
12 grams (0.4 ounces) baking powder
125 grams (4.4 ounces) butter
pinch of salt
10 grams (0.35 ounces) vanilla sugar
pinch of ground cinnamon
pinch of ground ginger

Christmas Tree Batter

2 large eggs
70 grams (2.5 ounces) sugar
80 grams (2.8 ounces) flour
50 milliliters (1.7 fluid ounces) vegetable oil
2 tablespoons orange juice
5 grams (0.18 ounces) vanilla sugar
green dye (amount as needed)
5 grams (0.18 ounces) baking powder

Equipment

Mixing Bowls:
Use several bowls to keep your wet and dry ingredients separate until combining.
Electric Mixer:
A stand or hand mixer will make your life easier when beating the sugar and butter until fluffy.
Whisk:
For beating eggs and incorporating air into your batter.
Baking Sheet:
Line with parchment paper to prevent the Christmas tree batter from sticking.
Rectangular Cake Pan:
Perfect for shaping and baking the pound cake; line it with parchment for easy removal.
Wire Rack:
Allows even cooling of your cake and helps prevent sogginess.

Instructions

Step 1

Step 1: First, make the Christmas tree. Beat the eggs with sugar and vanilla sugar until the mixture is light and fluffy. Using room temperature eggs helps them whip better.

Step 2

Step 2: Add the orange juice and oil, and beat again until well combined.

Step 3

Step 3: Add some green dye and whisk until the color is evenly distributed. Adjust the dye amount until you achieve your desired shade.

Step 4

Step 4: Sift the flour with the baking powder, and gently fold it into the mixture.

Step 5

Step 5: Pour the batter onto a baking sheet lined with parchment paper. Level the surface and bake in a preheated oven at 356°F (180°C) for 12-15 minutes. Check for doneness with a toothpick; it should come out clean.

Step 6

Step 6: After cooling, remove the parchment paper and cut out Christmas trees or any shapes you like. Use cookie cutters for even shapes.

Step 7

Step 7: For the pound cake batter, preheat the oven to 356°F (180°C). Toast the hazelnuts in the oven for a few minutes until they are aromatic. Let them cool, then grind them. Toasting enhances the nuts’ flavor.

Step 8

Step 8: Beat the sugar, vanilla sugar, and butter together until fluffy, about 5 minutes.

Step 9

Step 9: Add the eggs one at a time, beating well after each addition.

Step 10

Step 10: Add the orange juice, orange zest, and ground hazelnuts, mixing gently until combined.

Step 11

Step 11: Sift the flour with baking powder and fold it into the batter, mixing until just combined.

Step 12

Step 12: Line a rectangular cake pan with parchment paper. Pour 2 tablespoons of the batter into the bottom of the mold.

Step 13

Step 13: Place the cut-out Christmas trees in an even row, close to each other. Pour in the remaining batter to cover the trees.

Step 14

Step 14: Bake in the preheated oven at 356°F (180°C) for about 50 minutes. Check for readiness with a skewer; it should come out clean.

Step 15

Step 15: Let the pound cake cool in the tin for another 5 minutes, then turn it out onto a wire rack and remove the parchment paper. Decorate as desired. Allow the cake to cool completely before slicing.

Servings

Once your holiday pound cake is ready, the fun begins! 🎉 Serve it with a dusting of powdered sugar for a snowy effect or drizzle with a sweet glaze for extra indulgence. 🍰 Slice the cake to reveal the charming Christmas tree inside and watch the smiles light up. 😍 You can place this cake center stage at your holiday table or gift it wrapped in festive cellophane for a delightful treat.

For a fun twist, pair your cake with a hot mug of mulled wine or festive spiced tea. The citrusy notes of the cake complement these drinks perfectly. ☕ If you want to go the extra mile, decorate the cake with edible glitter or tiny sugar snowflakes. ❄️ Either way, this cake is bound to impress!

Variations

Gluten-Free Variation: Substitute the all-purpose flour with a gluten-free baking blend. Make sure your baking powder is also gluten-free. The rest of the recipe stays the same! 🍰

Vegan Variation: Trade the eggs for flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg). Replace butter with a vegan butter substitute and use plant-based milk instead of orange juice. Swap out honey for maple syrup if needed. 🌱

Faq

Q: How do I prevent my pound cake from sticking to the pan?
A: Make sure to line your pan with parchment paper and butter the sides if necessary.
Q: How do I know when my pound cake is done?
A: Insert a skewer into the center of the cake; if it comes out clean, your cake is ready.
Q: Can I make the Christmas tree shapes ahead of time?
A: Yes, you can pre-bake and cut the shapes, then store them in an airtight container until ready to use.
Q: How can I make the cake more moist?
A: Adding a little yogurt or sour cream to the batter can keep the cake moist.
Q: What's the best type of nuts to use for this recipe?
A: Whole hazelnuts are recommended, but you can also use almonds or pecans for a slightly different flavor.
Q: Can I freeze this cake?
A: Yes, you can freeze it wrapped tightly in plastic wrap and foil. Thaw it in the fridge overnight before serving.