Christmas ponche cake

Christmas ponche cake

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  • 6 servings
  • Ponche fruit mix
  • 4 guavas, chopped and seeded
  • 5 peeled tecojotes, chopped and seeded
  • 1 cup peeled apple, finely chopped
  • ¼ cup grated piloncillo
  • 5 hibiscus flowers, chopped finely
  • 1 teaspoon ground cinnamon
  • ½ cinnamon stick
  • 3 whole cloves
  • ½ cup muscovado sugar
  • A pinch of salt
  • 2 tablespoons butter
  • 2 tablespoons water
  • Cake
  • 2/3 cup butter
  • 2/3 cup flour
  • 2/3 cup chewed sugar
  • 2 teaspoons natural vanilla essence
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground dried ginger
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon kosher salt
  • 2/3 teaspoon aluminium-free baking powder
  • 2/3 organic light milk


    In a frying pan melt the butter for the fruit mix
    Add the sugar and melt
    Add the rest of the ingredients and simmer
    Once the fruit is soft and a caramel is formed, remove from heat and set aside
    Heat the oven to 180°C and grease a deep square oven pan of 15 cm x 15 cm
    In a bowl mix the ingredients of the cake except the butter
    Once the oven is hot, add the butter to the pan and melt inside the oven for 5 minutes (you can wait a little longer for the butter to start browning a bit for a more nutty flavor)
    Quickly remove and add the cake mixture and let it spread by itself
    Add the fruit mixture
    Bake until a toothpick in the center comes out clean
    Remove and let cool
    Sprinkle with icing sugar


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