Best 2 Suits All Christmas Cake Recipes
Indulge this Christmas with our exquisite collection of delectable Christmas cakes, meticulously crafted to cater to diverse dietary preferences and allergies. Embark on a culinary journey with our gluten-free and vegan Christmas cake, a symphony of flavors that delights without compromising on indulgence. For those with egg allergies, our eggless Christmas cake offers a delightful alternative, brimming with festive cheer. But the indulgence doesn't stop there; we also present a traditional Christmas cake brimming with the classic flavors of the season. Each recipe is carefully curated with detailed instructions and variations, ensuring a delightful baking experience and a cake that will be the centerpiece of your holiday table.
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CHRISTMAS CAKE
This cake is a rich, dark, moist fruit cake, very flavorful at Christmas. Try icing with almond paste for a more festive touch. This recipe is started in October or November so as to let it mellow before the holidays. I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother. I wish that I had that old crock.
Provided by Carol
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 6h
Yield 16
Number Of Ingredients 19
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 644.7 calories, Carbohydrate 113.4 g, Cholesterol 100.3 mg, Fat 17.8 g, Fiber 3.9 g, Protein 7.4 g, SaturatedFat 8.2 g, Sodium 255.9 mg, Sugar 73.6 g
SUITS-ALL CHRISTMAS CAKE
Give the classic Christmas fruitcake a makeover with cinnamon, rose, orange blossom and tropical mango for a fruity and fragrant cake
Provided by Sarah Cook
Categories Afternoon tea, Dessert, Treat
Time 3h50m
Yield Makes 1 x 20cm or 22cm round or square cake (each cuts into 20 pieces)
Number Of Ingredients 20
Steps:
- Mix together the orange and lemon zests and juice, the orange blossom water, rosewater and honey in a large bowl. Stir in all of the dried fruit, cover and leave overnight to soak.
- The next day, heat oven to 160C/140C fan/ gas 3. Grease and double-line a 22cm round or square cake tin (for a flatter cake) or a 20cm round or square tin (for a deeper cake) with baking parchment. In another big bowl, beat the butter and sugars together with an electric mixer until pale and fluffy. Beat in the eggs, one by one, then fold in the flour, almonds and cinnamon.
- Tip in the soaked fruits and any juices left in the bowl, and stir in. Spoon the mix into the prepared tin and level the top. If you want your cake flat rather than slightly rounded, make a gradual dip in the centre of the mix with the back of a wooden spoon. Bake for 1 hr 30 mins, then turn the oven down to 140C/120C fan/gas 1 and bake for another 1 hr 30 mins for 22cm cakes, or 1 hr 50 mins for 20cm cakes, until a skewer poked into the centre comes out clean. Cool in the tin, sitting on a wire rack.
- While the cake is still warm, mix together the feeding ingredients, pepper the cake with holes using a thin skewer and spoon over the liquid. If you're making the cake ahead of time, feed once a week for up to 4 weeks. Keep well wrapped in parchment, inside an airtight container, for up to 1 month. If you're not getting ahead, this cake tastes just as delicious a day or two after baking.
Nutrition Facts : Calories 396 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 46 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
Tips:
- Use good quality ingredients: This will make a big difference to the taste of your cake.
- Don't over-mix the batter: Over-mixing will make the cake tough.
- Bake the cake in a lined cake tin: This will help to prevent the cake from sticking.
- Let the cake cool completely before icing it: This will help to prevent the icing from melting.
- Store the cake in a cool, dry place: This will help to keep the cake fresh for longer.
Conclusion:
Christmas cake is a delicious and festive treat that can be enjoyed by people of all ages. With a little planning and effort, you can make a Christmas cake that will be the star of your holiday table. So what are you waiting for? Get baking!
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