Glöet Christmas Cake


4 1/3 dl wheat flour
12 tbsp. unsalted butter 222 g
3 dl sugar
2 eggs
9 tsp. red food coloring
2 tbsp. baking cocoa powder
1 tsp. vanilla aroma
1 tsp. salt
1 dl buttermilk
1 tsp. baking soda
200 g sour cream


2 dl Glöet red sparkling glögg
1 dl sugar
1 tbsp. orange juice


205 g soft butter
340 g cream cheese
350 g powdered sugar
1/2 tsp. vanilla aroma


Egg white
Powdered sugar
1 bunch of rosemary

Heat oven to 180°C / 356°F. Grease three loose bottomed pans (Ø 18 cm) with butter and place a baking paper to the bottom. In a large bowl, stir the butter and sugar for a few minutes until it’s light and airy. Add eggs one at a time, stirring, until the yolk disappears.
In a small bowl, whisk together the red food coloring, cocoa, salt and vanilla. Add the cocoa
mixture to the butter-sugar mixture. Mix thoroughly, scrape the side of the bowl if necessary.

Add ⅓ buttermilk and mix lightly until blended. Next, add ⅓ flour and also add sour cream – mix. Scrape the side of the bowl down as needed. Repeat by adding ½ of the remaining buttermilk and then ½ of the remaining flour. Stir gently until smooth. Add the remaining buttermilk and flour. Pour the batter into three pans and bake in the middle of the oven for 18-20 minutes. Do not bake for too long. Use a cake tester or a toothpick to see when it’s ready. If it comes out clean, the base of the cake is ready. If it is not ready – bake in 5-minute cycles until the cake bases are fully done. Lift the cake from the oven and allow to cool for about 10 minutes. Set aside the cake and allow to cool to room temperature.

Put the Glöet red sparkling glogg moistening ingredients into a saucepan and bring to a boil, so that the sugar melts. Let it cool. Then moisten all three cake bases with the mixture.
Prepare the filling by whipping the cream cheese at room temperature and butter together to a smooth mass. Add powdered sugar and vanilla flavor. Whisk until smooth.

Place the first base on a serving tray. Apply the filling to the base and lift the second layer on top. Apply the filling and lift the third cake base over the filling. Apply the rest of the filling into the frosting of the cake. Refrigerate the cake for a while. Dip cranberries in egg white and sugar.

Garnish the cake with cranberries and rosemary – serve and enjoy.
Store the cake in the refrigerator, but take it well in advance into room temperature before
serving. The cake lasts up to 3–5 days.