Showing posts with label Kersttulband (Dutch Christmas Cake). Show all posts
Showing posts with label Kersttulband (Dutch Christmas Cake). Show all posts


It's Christmas time, and this special time of year is celebrated in the Netherlands with good food, family visits and well....more good food. Old favorites are dusted off, new exciting dishes are being prepared and people look forward to spending some quality time together, and enjoying some good homecooking. During this time, an old-fashioned, traditional cake in the shape of a turban, or tulband is often baked. Usually, the tulband is a simple pound cake, but for Christmas it becomes a special treat.

Rich with butter, sugar and dried fruits, generous slices of this kersttulband are often served when enjoying the visit of a friend or family member. It is good by itself and will hold, because of its richness, for several days. Dress it up with a beautiful red bow and give it as a gift, or keep it for yourself and enjoy it during these holiday times! Red and green candied cherries give it a festive, Christmas-sy feel.

2 sticks butter, softened (225 gr.)
1 cup sugar (200 gr.)
2 teaspoons vanilla extract
4 eggs
2 cups self-rising flour (300 gr.)
1/2 cup golden raisins (75 gr.)
1/2 cup dark raisins (75 gr.)
1/4 cup candied citron peel or chopped apricots (50 gr.)

Cream the butter and the sugars until they're fluffy. Add the eggs one at a time, and allow each one to incorporate before adding the next one. Sift the flour and carefully fold it into the buttery mix, but hold back one large tablespoon. Toss the dried fruits with that flour, then carefully fold everything into the batter.

Butter and flour a baking pan, either a turban one, or a Bundt pan. Spread the batter into the pan, and bake the cake for an hour in a 350F oven. When a toothpick comes out clean, the cake is done.

Drizzle the cake, when it has cooled down, with your favorite glazed frosting, or make one by mixing a cup of powdered sugar with a tablespoon of milk, and decorate with red and green candied cherries.

* If you don't have vanilla sugar, or can't find any, add a teaspoon of vanilla extract to the batter.