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Pine Forest Christmas Cake | Milkbottle

Pine Forest Christmas Cake

A must for the Holidays, this Christmas Bundt Cake, shaped like a bunch of Christmas Trees.

Recipe
Lemoncake with poppyseeds
225 g soft butter (plus more for greasing)
300 g sugar
6 large eggs
350 g all purpose flour
2 tsp baking powder
250 g yoghurt
rind of 1 lemon
2 tsp poppyseeds
2 tablespoons icing sugar
Preheat the oven to 180°C /350ºF.
Thoroughly butter or oil a bundt tin of 2,5 litres capacity.
Cream together the butter and sugar in a mixing bowl until light and fluffy.
Add the eggs one at a time, mixing thoroughly after each.
Fold in the flour, poppy seeds and the baking powder, and add the yogurt and lemon rind.
Spoon the mixture into the greased tin and spread about evenly.
Place the tin in the oven and cook for 45–60 minutes until well risen and golden. After 45 minutes, push a skewer into the centre of the cake.
If it comes out clean, the cake is cooked.
Let it sit out of the oven for 15 minutes.
Gently pull away the edges of the cake from the tin with your fingers, then turn out the cake.
Let it cool completely. Dust with icing sugar for a 'Snowy' feeling.

Image of Cake: via Elle.es.  Bundt Shaped Bakewear by Nordic Ware. Recipe: Leonoor Ottink

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