Best 2 Traditional Christmas Cake Recipes
Indulge in a delightful culinary journey with our Traditional Christmas Cake, a beloved holiday treat that captures the spirit of the festive season. This timeless recipe, passed down through generations, promises an explosion of flavors and textures that will tantalize your taste buds. Discover the secrets behind the perfect Christmas cake, from selecting the finest ingredients to achieving the ideal moist texture and delectable fruity taste. With our easy-to-follow instructions, you'll be able to create a masterpiece that will be the centerpiece of your Christmas celebration. Embrace the tradition, gather your loved ones, and embark on a heartwarming baking experience that will leave lasting memories.
This article presents a collection of cherished Christmas cake recipes that cater to diverse preferences and dietary restrictions. Immerse yourself in the classic Traditional Christmas Cake recipe, a timeless delight brimming with dried fruits, nuts, and warm spices. For those seeking a contemporary twist, explore the Chocolate Christmas Cake recipe, where rich chocolate and tangy orange zest create a symphony of flavors. If you're looking for a lighter option, the Christmas Fruit Cake recipe offers a delectable balance of fruits and spices, while the Vegan Christmas Cake caters to those with dietary restrictions, delivering a moist and flavorful cake without compromising on taste. Lastly, the Gluten-Free Christmas Cake ensures everyone can partake in the festivities with a delicious and allergy-friendly treat.
IRISH TRADITIONAL CHRISTMAS CAKE
Every year my mother would make her Christmas cake, and behind her back every year my father would throw in probably about half a bottle of Guinness into the fruit while it was left to soak in the whiskey, and every year mother would say I swear this cake is getting darker; and the owlboy as we would call him would say yes it's...
Provided by Racquel Sweeney
Categories Cakes
Time 3h10m
Number Of Ingredients 18
Steps:
- 1. Preheat your oven to 140 c. DON'T FORGET TO SOAK THE FRUIT THE NIGHT BEFORE FOR LEAST 12 HOURS...
- 2. Prepare a 9 inch round cake tin, cut out 2 dish of grease-proof paper the same size as cake tin, and one long rectangle of grease-poof paper that is 6 cm wider that the height of cake tin and slightly longer than the circumference of the tin. Fold over a depth of 3 cm of one of the long edges of the rectangle of grease-poof paper and make diagonal cut into it all the way along the length. Grease the inside of your cake tin with butter and put in one of the disks of grease-poof paper . Then grease the top of the disk and put in the long grease-poof paper rectangle around the inside of the cake tin, with the cut flaps lying on the bottom of the tin. Grease the inside of the grease-poof paper rectangle and put the last disk into tin, sandwiching the "feet" of the upright grease-proof paper rectangle. Finally grease the top of that disk (so your cake won't stick). Tie a double band of brown paper around the outside of your cake tin with string so prevent the cake burning while baking in oven for 3 hours.
- 3. In large bowl place all your fruit, grated apples, nutmeg, mixed spice, cinnamon, chopped almonds, grated lemon rind and 1 cup of Jameson and not forgetting half bottle of Guinness. Mix thoroughly and cover the bowl with a clean tea towel and leave overnight. Next day cream the butter and sugar together until light and fully. Add beaten eggs and sieved flour and beat until well mixed . mix in soaked fruit and ground almonds and mix well. Put mixture into prepared tin smooth with back of a spoon leaving a slight hallow in the centre.
- 4. Bake the cake for 3 hours. Protect the top of cake from over-browning by covering with brown paper for the last 1+ 1/2 hours baking. Check the cake after 2+ half hours with small skewer into centre of cake = when it comes out dry cake is done; but oven temperatures can vary just might need that extra half hour.
- 5. Cool cake in tin until next day,turn out remove the paper. Using a skewer, make about 8 small holes in the cake and pour in some more whiskey just to add some more flavour (well it is an Irish cake).
- 6. Wrap the cake in 2 sheets of grease-proof paper and then cover with a layer of tin foil. Store in an airtight tin or tuber wear in a cool place. Years ago the wee old Irish woman would hide there cakes under the bed so there husband wouldn't break into the Christmas cake after a night on the beer before Christmas.
- 7. TIP= I haven't included icing in this recipe, because my husband likes this cake plain. However, there are so many different types of icing around (e.g. fondant, royal), I'll leave you to choose your own favourite. This cake should be made at least 1 month in advance...
TRADITIONAL BRITISH CHRISTMAS CAKE RECIPE
Steps:
- 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 smo
Tips:
- Use high-quality ingredients: The better the ingredients, the better the cake will be. Use fresh butter, eggs, and milk, and choose a good-quality dried fruit mix.
- Prepare the cake in advance: Christmas cake is best made at least a month in advance, so that the flavors have time to develop. You can also make the cake up to 6 months in advance and store it in a cool, dark place.
- Soak the dried fruit in alcohol: Soaking the dried fruit in alcohol helps to plump it up and add flavor to the cake. You can use any type of alcohol you like, but rum, brandy, or port are all good choices.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the cake, making it light and spongy.
- Add the eggs one at a time, beating well after each addition: This will help to prevent the cake from curdling.
- Fold in the flour and spices gradually: Over-mixing the cake will make it tough, so be careful not to overwork the batter.
- Bake the cake in a moderate oven until a skewer inserted into the center comes out clean: The exact baking time will vary depending on the size of your cake, so keep an eye on it.
- Allow the cake to cool completely before icing it: This will help to prevent the icing from melting.
- Decorate the cake with your favorite frosting, sprinkles, or other decorations: Get creative and have fun!
Conclusion:
Christmas cake is a delicious and festive tradition that can be enjoyed by people of all ages. With a little planning and effort, you can make a beautiful and delicious Christmas cake that will be the centerpiece of your holiday table. So what are you waiting for? Get baking!
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