Best 2 My Moms Light Christmas Cake Recipes

Indulge in the festive spirit with Mom's Light Christmas Cake, a delightful treat that embodies the warmth and joy of the holiday season. This classic cake is elevated with a unique combination of light and fluffy texture, perfectly balanced sweetness, and a symphony of aromatic spices. Each bite reveals a harmonious blend of moist fruitcake and tender sponge cake, creating an unforgettable taste experience.

But that's not all! Along with the main recipe, this article unveils a treasure trove of additional Christmas cake variations to suit every palate. From the traditional Dark Christmas Cake, rich with dried fruits and molasses, to the Gluten-Free Christmas Cake that caters to special dietary needs, there's a recipe for every baker and cake enthusiast.

Embark on a culinary journey as you explore the secrets behind these delectable creations. Discover the art of preparing the perfect Christmas cake, from selecting the finest ingredients to achieving the ideal consistency. With step-by-step instructions and helpful tips, you'll be guided through the process of creating these festive masterpieces with ease.

Whether you're a seasoned baker or just starting your culinary adventure, this article provides all the inspiration and guidance you need to make this Christmas truly special. So, gather your loved ones, preheat your oven, and let the enticing aromas of Christmas cakes fill your home, spreading joy and creating cherished memories that will last a lifetime.

Check out the recipes below so you can choose the best recipe for yourself!

LIGHT CHRISTMAS CAKE

Light Christmas Cake image

This was one of my mothers favorite Christmas cakes. The recipe came from the "Edith Adams Christmas baking" flyer. She was a nutritionist for the Vancouver Province paper in the 40's & 50's

Provided by Bergy

Categories Dessert

Time 3h40m

Yield 2 Cakes

Number Of Ingredients 13

Ingredients

1 lb bleached sultana raisins
1/2 lb red cherries
1/2 lb green cherries
1/2 lb blanched almond, slivered
1/2 lb citrus peel, chopped fine
1/2 lb candied pineapple, chopped
1/2 lb butter
1 cup sugar
2 1/2 cups flour
1 teaspoon baking powder
1 1/2 teaspoons cardamom, ground
6 eggs
1/2 cup orange juice

Steps:

Prepare fruit and wash raisins the day before.
Cream butter and sugar.
Add eggs one at a time.
Beat until very light.
Add sifted flour mixed with cardamom and baking powder.
Add orange juice alternately with the flour a little at a time.
Dredge fruit with a little extra flour and add to batter.
Place in 2 loaf pans, lined with brown paper and greased on the inside.
Bake in 250°F degrees oven 2-3 hours or until done.

Nutrition Facts : Calories 3230.6, Fat 166.8, SaturatedFat 67.7, Cholesterol 878.5, Sodium 1195.8, Carbohydrate 391.6, Fiber 32.8, Sugar 218.5, Protein 64.8

MY MOM'S LIGHT CHRISTMAS CAKE

My Mom's Light Christmas Cake image

I don't think I ever saws my Mom make a cake from a mix; she was a superb baker and all around cook, but lovingly remembered for her wonderful Christmas creations (let alone Easter!) amongst which is this rich and lovely Christmas Cake, that I can share with you. In attempting this one, you need remember that it was "always on a budget", so the cherries, peel, etc are not the ones packed in expensive syrupy fluid, but rather the cheaper "candied" ones, often bought in today's "Bulk Barn"... Mom never advocated drinking, but using white rum or brandy in place of the pineapple juice was not unusual, I just can't imagine her writing that out for dissemination in the family reunion cookbook I'm pulling this up from... Where "fruit" is mentioned as an ingredient, most often this meant currants, in semi-dried form, but I'll go out on a limb and suggest chopped dried apricots would work well, too...(remember, this is a "heritage" recipe, Mom was into her 20's in the Dirty Thirties, when you worked from the cheapest ingredients, and there weren't a lot of choices!)

Provided by John DOH

Categories Dessert

Time 3h25m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1/2 lb red cherries
1/2 lb green cherries
1/2 lb mixed fruit
1/2 lb citrus peel (fresh)
8 ounces pineapple juice
1 1/4 cups butter
1 1/4 cups white sugar
6 eggs, beaten well
2 cups sifted flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla
1 lb white raisins
1/2 lb brazil nut, slivered
1/2 lb blanched almond, slivered

Steps:

Mix cherries, peel, fruit and juice together well, and let stand for two days, stirring frequently.
Add to remaining ingredients, mixing very thoroughly.
Pour into bread pans, and bake three hours at 300 degrees.
Enjoy some of the happiness we knew!

Tips:

Use fresh ingredients: The fresher the ingredients, the better the cake will taste. This is especially important for the eggs, butter, and milk.
Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the cake, making it light and airy.
Gradually add the eggs, one at a time, to the creamed mixture: Beating well after each addition. This will help to prevent the cake from curdling.
Sift the flour before adding it to the wet ingredients: This will help to ensure that the cake is light and fluffy.
Do not overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
Bake the cake in a preheated oven: This will help to ensure that the cake bakes evenly.
Do not open the oven door during baking: This can cause the cake to fall.
Let the cake cool completely before frosting: This will help to prevent the frosting from melting.

Conclusion:

This light Christmas cake is a delicious and festive treat that is perfect for any holiday gathering. The cake is moist and fluffy, with a delicate flavor that is sure to please everyone. It is also easy to make, so it is a great option for bakers of all skill levels. Whether you are a seasoned baker or a novice, this cake is sure to impress your friends and family. So put on your apron and give this recipe a try!