HOW TO MAKE CHRISTMAS CAKE

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Traditional British Christmas Cake Recipe


Traditional British Christmas Cake Recipe

INGREDIENTS
  • 1lb 2oz/525g currants
  • 8oz/ 225g golden raisins/sultanas*
  • 8oz / 225g raisins
  • 4oz / 110g mixed candied peel, finely chopped
  • 6oz / 165 glace cherries, halved
  • 10oz/ 300g all purpose or plain flour
  • Pinch salt
  • ½ level tsp mixed spice **
  • ½ level tsp ground cinnamon
  • ½ level tsp freshly ground nutmeg
  • 2½ sticks / 300g butter, slightly softened
  • 10 oz / 300g soft brown sugar
  • Zest of ½ lemon
  • 6 large eggs, lightly beaten
  • 3 tbsp brandy, plus extra for feeding

PREPARATION

Heat the oven to 300°F/150°C/Gas 2
The temperature is low as the cake needs a long slow bake. It is packed with sugars, fruits and brandy and if the temperature is any higher the outside of the cake will burn and the inside be undercooked.
Line a 9 inch cake tin with 2 thicknesses of parchment or greaseproof paper. Tie a double band of brown or newspaper paper around the outside. This acts as an insulator and to prevent the cake from burning on the outside read more about why here.

In a large roomy baking bowl mix the currants, sultanas, raisins, peel and cherries with the flour, salt and spices.
In another large bowl cream the butter with the sugar until light and fluffy. Stir in the lemon zest. Add the beaten egg to the butter mixture a little bit at a time, beating well after each addition - do not try to rush this process as the mixture could curdle. If it does curdle simply add a tbsp of flour and mix again, this should bring the mixture back together. If it doesn't come back together, don't fret, the cake will still be delicious.
Carefully fold in half the flour and fruit into the egg and butter mixture, once incorporated repeat with the remaining flour and fruit. Finally add the brandy.
Spoon the cake mixture into the prepared cake tin making sure there are no air pockets. Once filled smooth the surface with the back of s spoon and make a slight dip in the center (this will rise back up again during cooking and create a smooth surface for icing the cake).

Finally, using a piece of paper towel clean up any smears of cake batter on the greaseproof wrapping, if left on they will burn, and though it won't affect the cake, it doesn't smell too good.
Stand the tin on a double layer of newspaper in the lower part of the oven, if you have a gas oven ensure the paper is well away from the any flame, and bake for 4½ hours. If the cake is browning too rapidly, cover the tin with a double layer of greaseproof or parchment paper after 2½ hours. During the cooking time avoid opening the oven door too often as this may cause the cake to collapse.

After 4½ hours check the cake is cooked. The cake should be nicely risen and a deep brown all over. Insert a skewer or fine knife into the centre of the cake. If there is sticky dough on the skewer when you pull it out it needs cooking longer, if it is clean, the cake's done and remove from the oven.
Leave the cake to cool in the tin on a wire rack for an hour, then remove from the tin and leave to cool completely. Once cooled prick the surface of the cake with a fine metal skewer and slowly pour over 2 - 3 tbsp brandy. This feeding should be repeated every two weeks up until Christmas. Enjoy your Christmas! Enjoy !



English Christmas Cake











English Christmas Cake

A great Christmas Cake recipe to try !
Christmas Cake Ingredients

* 3 1/4 cups all-purpose flour
* 1 teaspoon mixed spice
* 1 teaspoon ground cinnamon
* 1 teaspoon grated lemon zest
* 1 1/2 cups butter
* 1 3/4 cups superfine sugar
* 6 eggs
* 2 cups raisins
* 2 cups golden raisins
* 4 cups dried currants
* 1 cup candied cherries
* 3/4 cup chopped almonds
* 2 tablespoons brandy

CHRISTMAS CAKE INSTRUCTIONS

1. First of all Grease an 8 inch square baking dish and line it with parchment paper. Set aside.
2. And then In a large bowl, combine the flour, mixed spice, cinnamon and lemon zest. Next stir with a whisk until blended. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each one is blended in. Stir in the dry ingredients just until moistened, then fold in the raisins, golden raisins, currants, cherries and almonds.
3. Spoon into the prepared pan and smooth the top. Make a slight impression in the center with the back of a spoon so the cake will turn out level. Cover and leave in a cool place overnight.
4. Preheat the oven to 300 degrees F (150 degrees C). Place the cake pan on a baking sheet.
5. Bake for 4 hours in the preheated oven. When the cake is done, a skewer inserted into the center should come out clean. Cool in the pan for 1 hour, then turn out onto a wire rack and remove the paper. When completely cool, poke with a skewer every inch or so, and spoon brandy into the holes. Wrap in waxed paper and store in a cool place until serving...and the Christmas Cake recipe English style is ready to serve....! Enjoy it !


christmas-cherry-cake.

CHRISTMAS CAKE II


CHRISTMAS CAKE II

Christmas Cake Ingredients 

* 510g (3 cups) sultanas
* 265g (1 1/2 cups) Sunbeam flame raisins
* 155g (1 cup) currants
* 150g (1 cup) pitted dates, finely chopped
* 1 x 100g pkt red glace cherries, quartered
* 75g (1/2 cup) Ocean Spray craisins
* 75g (1/2 cup) dried pineapple, finely chopped
* 50g (1/4 cup) mixed peel
* 185ml (3/4 cup) brandy
* 2 tsp finely grated orange rind
* Melted butter, to grease
* 250g butter, at room temperature
* 200g (1 cup, firmly packed) brown sugar
* 4 eggs
* 300g (2 cups) plain flour
* 2 tsp mixed spice
* Blanched almonds, to decorate
* Red glace cherries, extra, halved, to decorate
* 2 tbs brandy, extra

Christmas Cake Instructions

1.Combine sultanas, raisins, currants, dates, cherries, craisins, pineapple, mixed peel, brandy and orange rind in a large bowl. Cover with plastic wrap and set aside, stirring occasionally, for 2 days to macerate.
2.Preheat oven to 150°C. Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base and side with 3 layers of non-stick baking paper.
3.Use an electric beater to beat butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well between each addition until just combined. Add butter mixture to fruit mixture and stir to combine. Add flour and mixed spice and stir until well combined. Spoon into prepared pan and smooth the surface. Lightly tap pan on benchtop to release any air bubbles. Arrange almonds and cherries on top of the cake.
4.Bake in oven, covered with foil, for 2 hours 40 minutes to 3 hours or until a skewer inserted into centre comes out clean. Drizzle hot cake with extra brandy. Set aside to cool before turning out. Enjoy it !


Christmas Wreath Cake


Christmas Wreath Cake

Christmas Cake Ingredients

* 1 1/2 cups raisins
* 1 cup red and green candied cherries
* 3/4 cup dates, pitted and chopped
* 3/4 cup candied pineapple, diced
* 3/4 cup chopped nuts
* 1/2 cup flaked coconut
* 3 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup butter
* 1 1/4 cups white sugar
* 1 teaspoon lemon zest
* 4 eggs
* 2 teaspoons lemon juice

Christmas Cake Instructions

1. First of all Preheat oven to 300 degrees F (150 degrees C). Line a tube pan with 2 layers of brown paper, and grease well.
2. And then in a large bowl, whisk together flour, baking powder, and salt. Mix in raisins, dates, cherries, pineapple, nuts, and coconut. Stir until all fruit is coated.
3. Next in another large bowl, cream the butter or margarine with the white sugar. Add lemon rind, lemon juice, and eggs; mix well. Stir in fruit mixture. Spread batter into prepared pan.
4. Bake for 2 hours. Cool. Enjoy the Christmas cake !! Nice !
English-christmas-cake


Tradtional Christmas Cake Recipe














Tradtional Christmas Cake Recipe
A great Christmas cake recipe to try !

Christmas cake Recipe Ingredients
  • 10 oz plain flour
  • Pinch salt
  • ½ baking powder
  • ½ tsp mixed spice
  • 1 tsp ground cinnamon
  • 1 tbs cocoa powder
  • 1 lb mixed fruit
  • ½ lb glace cherries
  • ½ lb currants
  • 12 oz sultanas
  • 4 oz chopped almonds
  • ½ lb softened butter
  • ½ lb soft dark sugar
  • 4 beaten eggs
  • 1 lemon (juice and grated rind)
  • 1 tbs black treacle
  • 3 tbs brandy
  • A little milk (if necessary)
Christmas Cake Recipe INSTRUCTIONS

* Sift the flour and salt in a large mixing bowl
* Stir in the baking powder, cocoa, cinnamon and mixed spice.
* Add the dried fruit, currants, sultanas, glace cherries and nuts.
* In another mixing bowl cream the sugar and butter together until fluffy.
* Beat in the eggs, a little at a time.
* Fold in half the flour & fruit mixture a bit at a time.
* Mix in the lemon rind and juice, treacle and brandy.
* Stir all together until well-mixed.
* Add a wee bit milk if it seems too dry.
* Spoon the mixture into a deep tin (about 8" or 9" round or square) which has been been double-lined with well-greased greaseproof paper.
* Make a slight indentation in the centre of the mixture.
* Bake in a cook oven (150°C/300°F/Gas 2) for 1 hour.
* Reduce heat to 140°F/275°C/Gas 1) and continue baking fora further 3 - 3½ hrs.
* Test if cake is cooked by gently inserting a thin skewer in the centre - if it comes out 'clean' - then it is cooked.
* Cover the top of the cake with greaseproof paper if it becomes too brown during baking.
* When cooked, remove from the oven and leave to cool in the tin before turning out onto a wire tray.
* Carefully peel off paper.

The Marzipan (Almond Paste)
Ingredients
  • ½ lb ground almonds
  • ½ lb sifted icing sugar
  • ½ lb castor sugar
  • 1 beaten egg
  • 2 tsp lemon juice
  • ¼ tsp vanilla essence
  • ¼ tsp almond essence
  • 4 tbs sieved apricot jam
Method

* Thoroughly mix together the almonds, icing sugar, castor sugar.
* Beat in the egg, lemon juice, vanilla and almond essences until the paste is soft but not sticky
* Turn on to a board sprinkled with icing sugar and knead the paste lightly until smooth.
* Use immediately or wrap in clingfilm until ready for use.
* Divide the paste into 2.
* Roll out 1 half into 8" or 9" round or square to match the cake.
* Brush the top of the cake with the sieved jam.
* Place the cake upside down on the marzipan round or square and press down firmly.
* Roll the remaining marzipan in a strip wide enough to go round the sides of the cake.
* Cut in half for a round cake, divide into 4 for a square one.
* Brush the sides of the cake with the jam.
* Press the marzipan into the cake ensuring each piece joins with the other neatly.
* Leave to dry for 2 - 3 days.

The Icing
Ingredients
  • 2 egg whites
  • 1 lb sifted icing sugar
  • 2 tsp lemon juice
  • 2 tsp glycerine (optional - this creates a 'softer' icing if preferred)
Christmas cake Icing Recipe Instructions :
* Beat the egg whites in a large mixing bowl until frothy.
* Gradually beat in the icing sugar until it is completely mixed and the icing is stiff, standing in peaks.
* Beat thoroughly to ensure there are no lumps.
* Beat in the lemon juice and glycerine (if using).
* Use immediately or cover with polythene (or damp cloth)

To ice the cake with 'snow' effects.

* Place cake on a cake board and place icing on top.
* Spread icing all over top and sides.
* Using a palette knife, pull parts of the icing up using sharp and short movements.
* Do this all over the cake to create the traditional 'snow' effect.
* Decorate with Christmas cake ornaments.

To 'flat' ice the cake

* Leave some icing aside to make any edible decorations (eg berries, bells etc)
* Place cake on a cake board and put three quarters of the remainder on top (cover remaining with cloth/polythene as above)
* Using an 'icing' ruler or palette knife, spread the icing lightly over the top, backwards and forwards.
* Continue doing this until any air bubbles are out of the icing and the icing is looking flat.
* When it's looking smooth, draw the ruler across the top in one steady movement.
* Take off any icing that got on the sides and put back in the bowl with the rest and keep covered.
* Allow the top icing to set before icing the sides.
* Put the remaining icing on the sides and in the same way - use the ruler or palette knife to smooth it out and join the icing together.
* Decorate creative using some of the icing you left aside at the beginning or any left marzipan you might have left over.

The traditional Christmas Cake Recipe is ready to serve!! Nice !! Enjoy it!

Christmas Cherry Cake


Christmas Cherry Cake

A great Christmas cake recipe to try !
Ingredients

* 1 cup white sugar
* 1 cup butter
* 2 eggs
* 1/2 cup orange juice
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 12 ounces golden raisins
* 8 ounces halved glace cherries

INSTRUCTIONS

1. Preheat oven to 300 degrees F (150 degrees C). Grease and line with parchment paper one 9x5 inch loaf pan.
2. Cream butter or margarine and sugar together until light and fluffy. Add beaten eggs and orange juice and mix well.
3. Sift flour and baking powder. Reserve 1/3 cup of flour mixture and toss with raisins and cherries (this will keep them from sinking to the bottom of the cake). Add flour mixture to batter and blend. Add floured raisins and cherries to dough and mix until just combined. Pour batter into prepared pan.
4. Bake at 300 degrees F (150 degrees C) for 2-1/2 hours. Don't serve until several days old. Wrap the cake in plastic wrap or foil and store in a sealed tin. The Christmas cake recipe of cherry is ready to serve...enjoy it !
christmas-cake.recipe

CHRISTMAS CAKE

CHRISTMAS CAKE RECIPE
A nice Christmas cake recipe to try !
Ingredients

* 2 (8 ounce) containers candied cherries
* 1 (8 ounce) container candied mixed citrus peel
* 2 cups raisins
* 1 cup dried currants
* 1 cup dates, pitted and chopped
* 2 (2.25 ounce) packages blanched slivered almonds
* 1/2 cup brandy
* 1/2 cup all-purpose flour
* 2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1 teaspoon ground cloves
* 1 teaspoon ground allspice
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1 cup butter
* 2 cups packed brown sugar
* 6 eggs
* 3/4 cup molasses
* 3/4 cup apple juice

INSTRUCTIONS

1. In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. Stir in brandy; let stand 2 hours, or overnight. Dredge soaked fruit with 1/2 cup flour.
2. Preheat oven to 275 degrees F (135 degrees C). Grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. In a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
3. In a large bowl, cream butter until light. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit. Turn batter into prepared pan.
4. Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. Remove from pan, and lift off paper. Cool cake completely, then wrap loosely in waxed paper. Store in an airtight container. The Christmas cake recipe is ready to serve...enjoy the cake !
christmas-cake-recipe

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