SALTED CARAMEL CHRISTMAS CAKE

Salted caramel Christmas cake image

Try a modern twist on a traditional Christmas cake with this salted caramel version. Laced with chunks of toffee and dates, plus a crunchy, nutty topping, it's a real treat

Provided by Esther Clark

Categories Afternoon tea, Dessert, Treat

Time 3h15m

Yield Serves 14

Number Of Ingredients 21

Ingredients

230g unsalted butter , softened, plus extra for the tin
150g pecans , finely chopped
100g hazelnuts , finely chopped
200g dates , roughly chopped
300g sultanas
100g toffee , roughly chopped
225g plain flour
½ tsp fine sea salt
200g light brown soft sugar
50g ground almonds
4 large eggs
2 tbsp black treacle
4 tbsp spiced rum
3 tbsp dulce de leche
100g golden syrup
50g unsalted butter
½ tsp sea salt flakes
50g pecans
100g blanched hazelnuts
50g flaked almonds
50g plain flour

Steps:

Heat the oven to 160C/140C fan/gas 3. Butter the base of a loose-bottomed 20cm cake tin that is at least 7cm deep. Line the base with baking parchment, then wrap a wide band of parchment around the outside of the tin and tie to secure, so the cake won't burn.
Combine both types of nuts, the dates, sultanas and toffee in a bowl, then mix the flour, salt, sugar and almonds together in another bowl. Beat the butter, eggs, treacle and rum into the flour mixture with an electric whisk until smooth. Stir the fruit and nut mix into the wet ingredients, then gently fold through the dulce de leche to create a ripple effect. Spoon the mixture into the prepared tin and level with the back of a spoon. Bake for 1 hr, then reduce the oven to 150C/130C fan/gas 2. Cover the cake with a circle of baking parchment and bake for another 1 hr 25 mins, or until a skewer inserted in the middle comes out clean. Set aside (don't remove from the tin) and increase the oven temperature to 200C/180C fan/gas 6.
To make the topping, gently heat the syrup and butter in a pan. Stir in the salt, pecans, hazelnuts, almonds and flour. Remove the parchment circle from the cake, then dot the surface with the topping and bake for 12-15 mins more until golden. Leave to cool in the tin, then remove and decorate with ribbon, if you like. Will keep in an airtight container for up to two weeks.

Nutrition Facts : Calories 726 calories, Fat 43 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 51 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium