British Christmas Cake Recipes

BRITISH CHRISTMAS CAKE

Steps:

• Grease a 8 inch square cake tin; line it with greased greaseproof paper. Tie double brown paper round the outside.
• Sift the flour and spices together into a large mixing bowl and stir in the grated lemon rind.
• Cream the butter in a separate bowl and gradually beat in the sugar until light and fluffy.
• Add the treacle and fold into mixture.
• Add the eggs beating the mixture after each egg.
• If the mixture curdles add a little flour.
• Lightly fold in the sifted flour with the fruit, nuts and mixed peel until evenly distributed.
• Add and mix in the brandy ( 3 tablespoons )
• Spoon the mixture into the cake tin and level the surface. Knock tin to get rid of air bubbles.
• Make an indentation in the centre to allow for the cake rising in the centre. Cover and leave in a cool place for 24 hours.
• Place an ovenware container of water on the bottom of the oven. Then place cake tin on a double piece of brown paper on middle shelf of oven and bake at 150 deg. C or 300 deg. F for 4 hours.
• Test to see if cooked by inserting a skewer in the cake which should come out clean.
• Cool cake in the tin for an hour then turn out onto a wire rack and remove the paper.
• When cold, prick the cake top with the skewer and spoon the remaining brandy over the cake surface. Wrap in fresh greaseproof paper then foil.
• Place inverted into an airtight tin for at least one month before covering the cake with almond paste. Finish off with royal icing and decorate to your preference.

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

TRADITIONAL CHRISTMAS CAKE

Steps:

• Heat the oven to 150C/300F/Gas2. Grease a 20cm/8inch round or an 18cm/7inch square cake tin and line the bottom and sides with baking parchment.
• Sieve the flour, salt, mixed spice and cinnamon into a bowl.
• Cream the butter and the sugar in a large mixing bowl and then mix in the sugar, treacle, marmalade and vanilla essence until light and fluffy.
• Mix the eggs a little at a time into the mixture adding a tablespoon of flour mixture with the last amount.
• Fold in the remaining flour mixture until well mixed and then mix in the dried fruit, mixed peel, glace cherries and the almonds.
• Turn the mixture into the prepared tin and make a slight hollow in the centre.
• Bake in the oven for 3 hours and then test with a skewer. If not ready bake for up to another hour testing every 20 minutes until the skewer comes out clean.
• Remove from the oven and leave to cool in the tin for 15 minutes.
• Turn out on to a wire rack and leave to cool.
• Once cool, make a few holes in the cake with a skewer and pour over 3-4 tbspof brandy. Let the brandy soak into the cake.