Christmas Cake Rich Cake Recipe 375

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RICH FRUIT CHRISTMAS CAKE



Rich Fruit Christmas Cake image

This dark rich moist fruit cake can be prepared in advance. Feed it regularly with Brandy, Rum or Whisky and it will mature over time. It's a great Christmas cake recipe is the perfect size for a single tier wedding cake.

Provided by Lynn Hill

Categories     Afternoon Tea

Time 8h50m

Number Of Ingredients 16

350 grams Currants
225 grams Sultanas
225 grams Raisins
50 grams Glace Cherries
. (Or you can use 850g (total weight) Mixed Dried Fruit. When buying pre packed mixed dried fruit.)
Grated zest of 1 large orange
4 tablespoons Brandy (or rum/Whiskey)
Juice of 1 large orange. Approx. 4 - 5 tablespoons.
285 grams Self Raising Flour
2 teaspoons Mixed Spice or Speculaas spice
Pinch of salt
225 grams Butter - fridge cold and cut into ½ cubes
75 grams Ground Almonds
225 grams Dark soft Brown sugar
6 medium eggs
2 tablespoons of Black Treacle.

Steps:

  • In a large bowl, mix together the dried fruits, glace cherries, and orange zest. Pour over the Brandy and orange juice and mix well. Cover the bowl with a clean tea towel and leave for at least 6 hours, preferably overnight. Stirring occasionally. Allowing all the fruits to soak up the brandy and orange juice.
  • THE NEXT DAY
  • Preheat the oven to 170c deg Fan assisted oven
  • Grease and line 1 x 8 inch/20cm round deep-sided loose bottom cake tin with baking parchment. Line the outside of the tin with a folded sheet of brown paper. Tied with string. This will help prevent the edges of the cake from baking too dry and possibly burning.
  • In a large separate bowl, mix together the flour, salt and mixed spice. Using your finger tips rub in the butter until you have a breadcrumb consistency.
  • Add the sugar and ground almonds. Using your hands or a wooden spoon. Mix until well combined. Break up any remaining clumps of sugar and butter.
  • Add the soaked fruit, eggs and treacle and gently mix together until everything is well combined. This part can be done a lot easier and quicker when using a good electric mixer with a large bowl.
  • Pour the batter into the prepared tin making sure the top is level and smooth. Bake in the oven for 1hr 20mins. Then turn the temperature down to 160c Fan and bake for a further 55 - 60 mins or until the cake is fully baked. Testing the centre of the cake with a skewer until it comes out clean. To help prevent the top of the cake from over baking, you can place a sheet of baking parchment across the top and over the cake.
  • If the skewer still has uncooked mixture left on it, continue baking at the same temperature. Testing again every 10 mins until the skewer comes out clean.
  • Leave in the tin to cool completely.
  • Take out of the tin and leave the inner lining on the cake. Feed the cake with a couple of tablespoons of Brandy.
  • Wrap in more baking parchment and feed every other day for a few weeks. Leave wrapped and in an airtight container until required.

Nutrition Facts : Calories 588 kcal, Carbohydrate 94 g, Protein 10 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 122 mg, Sodium 181 mg, Fiber 5 g, Sugar 53 g, ServingSize 1 serving

CHRISTMAS CAKE - EASY MOIST FRUIT CAKE



Christmas Cake - EASY moist fruit cake image

Recipe video above. This is an easy Christmas Cake that requires no overnight fruit soaking. It's a fruit cake that's incredibly easy to make, with a rich, velvety texture that's full flavoured and so moist it can be eaten plain. (But no one turns away a slosh of custard!) Just as good made on the day - or weeks later.

Provided by Nagi

Categories     Dessert

Time 4h45m

Number Of Ingredients 24

300g / 10 oz raisins
150g / 5 oz diced dried apricots (, chopped 8 mm / 1/3")
75g / 2.5 oz mixed peel (, diced 5mm / 1/5)
150g / 5 oz glace cherries (, chopped 8 mm / 1/3")
180g / 6 oz dates (, diced 5mm / 1/5")
1 cup + 2 tbsp apple juice, OR 1/3 brandy + 2/3 juice ( (Note 2))
115g / 8 tbsp unsalted butter (, softened (1 US stick))
1 1/2 cups dark brown sugar (, packed (Note 3))
1/2 cup vegetable oil ((or canola, peanut, grapeseed))
3 tbsp molasses or golden syrup ((Note 4))
1/2 tsp salt
1/2 tsp all spice
1/2 tsp cinnamon
1/2 tsp nutmeg
3 eggs
1/2 tsp baking powder
1 2/3 cups plain flour ((all purpose flour))
3/4 cup walnuts (, chopped (optional))
500ml / 1 pint pouring custard (, homemade or store bought (Note 5))
250g / 8 oz "ready to roll" marzipan
250g / 8 oz "ready to roll" white fondant
Cherries dusted with icing sugar
Cherries or other fruit dusted with icing sugar ((on plain cake, looks very pretty!))
Drippy white glaze ((directions below))

Steps:

  • Place dried fruit and juice/brandy in a large microwavable container. Microwave 1 1/2 minutes on high or until hot.
  • Stir to coat all fruit in liquid. Cover then set aside for 1 hour (to plump up/soak and cool).
  • Preheat oven to 160°C / 320°F (140°C fan). Grease and line a 21 - 22 cm / 8 - 9" round cake pan with baking paper (parchment paper) (7 cm / 2.75" tall).
  • Using an electric beater, beat butter and sugar until smooth and creamy (about 1 minute on speed 5).
  • Add oil and molasses, beat until combined.
  • Add salt, spices and baking powder - beat until incorporated.
  • Add eggs, one at a time, beating until just incorporated
  • Stir in the flour.
  • When mostly incorporated, stir in the fruit mix (including all the extra liquid in bowl) and walnuts (if using).
  • Pour into cake pan, cover with foil and bake for 3 hours 15 minutes, removing foil the last 45 minutes. Skewer inserted into middle should come out clean with no batter on it.
  • Remove from oven and cool for 20 minutes before transferring to cooling rack. Cool completely before serving.
  • Cake is moist and so full flavoured, it can be eaten plain. But see below for decorating and serving ideas (traditionally served with pouring custard).
  • Cutting: Either cut into thin wedges, or cut cake into thin strips (2cm / 0.75" or so), then cut those strips into serving size pieces.
  • Traditional White Christmas Cake (pictured in post) - Marzipan and fondant, see Decorating Note.
  • Simple - pile top with fresh cherries or other fruit, dust with icing sugar (powdered sugar). Wrap a ribbon around the cake for extra touch!
  • Drippy white glaze - use the glaze in this Lemon Cake recipe, but leave out the lemon juice (ie make a plain sweet white glaze). Flip cake upside down for flat surface then glaze per that recipe.
  • Serving - serve with custard for a traditional experience! Either homemade custard or store bought pouring custard (jazz it up by mixing in vanilla seed paste!).

Nutrition Facts : Calories 388 kcal, Carbohydrate 64 g, Protein 4 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 38 mg, Sodium 127 mg, Fiber 3 g, Sugar 37 g, ServingSize 1 serving

CHRISTMAS CAKE



Christmas Cake image

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

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
½ cup brandy
½ cup all-purpose flour
2 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup butter
2 cups packed brown sugar
6 eggs
¾ cup molasses
¾ cup apple juice

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

CHRISTMAS CAKE



Christmas Cake image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 10 servings

Number Of Ingredients 25

1/2 pound unsalted butter
1/2 pound light brown sugar
1 teaspoon vanilla extract
2 teaspoons lime juice
1 teaspoon lime zest
6 eggs
6 ounces fresh bread crumbs
6 ounces flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup rum
1 pint Port
4 cups mixed marinated fruit, recipe follows, squeezed and finely chopped
1 pound black raisins
1 pound golden raisins
1 pound prunes, cut in quarters or eighths, depending on size
4 cinnamon sticks
2 vanilla beans, split
Jamaican white rum
Jamaican spiced rum
Port

Steps:

  • Preheat oven to 350 degrees F.
  • In a mixing bowl, cream the butter and sugar until light and fluffy. Mix in the vanilla, lime juice, and lime zest. Add the eggs 1 at a time, and incorporate well. Combine bread crumbs, flour, all the spices, baking powder, and salt. Combine rum and port. Add flour mixture alternately with rum/port mixture into the batter. Fold in the chopped marinated fruit.
  • Prepare 1 (9-inch) cake pan or 2 spring form pans by lining bottom and sides with parchment paper. Fill the pan 3/4 of the way and bake until a skewer comes out of the center of the cake clean, about 1 hour and 10 minutes.
  • Put raisins, prunes, cinnamon sticks, and vanilla beans in a glass jar and cover with mixture of equal parts Jamaican white rum, Jamaican spiced rum, and Port. Cover with a tight fitting lid, label, and date the jar. Put in a cool, dry cupboard. From time to time, check the fruits to see if more liquor is needed, as the fruits will plump and soak up the liquid.
  • Keep the fruit covered in liquor. It is best to allow the fruit to marinate for at least 1 month for best flavor.

DECADENTLY RICH PORT AND CHOCOLATE CHRISTMAS CAKE



Decadently Rich Port and Chocolate Christmas Cake image

This is the richest, heaviest, moistest, most alcoholic Christmas cake you're likely to find anywhere! It's from Australia's "Better Homes and Gardens" magazine (December 2002). The tablespoon measurements for the spices are correct - this cake is so flavoursome it can take this quantity of spice.

Provided by Kookaburra

Categories     Dessert

Time 4h

Yield 12 serving(s)

Number Of Ingredients 20

340 g pitted prunes
375 g currants
375 g raisins
1 1/4 cups port wine, plus
additional port wine, for feeding the cake in the lead up to christmas
250 g butter, chopped
1 tablespoon vanilla essence
1 cup dark brown sugar
4 eggs
1 orange, juice of
1 orange, zest of, finely grated
1/3 cup treacle
1 1/2 cups plain flour
1/2 cup self-raising flour
1 tablespoon mixed spice
1 tablespoon nutmeg
1 tablespoon cinnamon
200 g dark cooking chocolate, chopped
250 g glace cherries
200 g walnuts, halved

Steps:

  • You will also need: Brown paper- enough to wrap a double layer around the cake tin.
  • Use a pair of scissors to cut up the prunes.
  • Combine prunes, currants, raisins and 1 cup of the port together in a large bowl and mix well.
  • Allow to stand for 2 hours, stirring occasionally.
  • Meanwhile, spray a deep 23cm-round (9") cake tin with cooking oil, then line the base and sides of the tin with two layers of baking (silicone) paper- bringing the paper 5cm (2") above the rim of the tin.
  • When the fruit has been soaking for two hours, preheat the oven to a slow 160C (310F).
  • Add the orange rind, juice and treacle to the fruit mixture and stir to combine.
  • Place the chopped chocolate, cherries and walnuts into a mixing bowl.
  • Add the sifted flours and spices to this bowl and stir lightly to combine.
  • Now, chop the butter into smallish pieces and transfer to a small bowl.
  • Beat with an electric mixer until the colour of the butter changes to pale yellow.
  • Add vanilla and beat for an extra minute.
  • Add sugar and beat until the mixture looks light and creamy and all the sugar crystals have dissolved.
  • (This is an important step- if the sugar crystals don't dissolve your cake will develop a crusty top).
  • Add the eggs, one at a time, beating well after each addition.
  • Add the butter and egg mixture to the fruit and mix well.
  • Next, add the flour mixture to the fruit, and stir lightly with a wooden spoon until just combined.
  • (Do not beat the mixture or the cake will be tough- a light hand ensures a good cake).
  • Call in the family and have everyone give the cake a stir while they make a Christmas wish.
  • Spoon the batter evenly into the cake tin.
  • Run your hand under the tap and then use it to smooth the top of the cake.
  • Now, wrap a double thickness of brown paper around the tin and secure it with string.
  • Place the cake in the centre of the pre-heated 160c (310F) oven and bake for 3- 3 1/2 hours, or until a skewer, inserted into the centre of the cake, comes out clean.
  • Remove the cake from the oven and, while still hot, pour over the extra port.
  • Now, wrap the cake (tin and all) in a thick, clean towel.
  • Keep wrapped for at least 24 hours, or until the cake is completely cold.
  • Store the cake, well covered, in its tin in a cool, dry place- or in the refrigerator if it's really hot where you live.
  • Each week before Christmas, use a skewer to poke several holes in the top of the cake and pour over a little more port- this is called'feeding' the cake.
  • Close to Christmas, you can ice this cake with the traditional Christmas cake icing (frosting) if you wish, but it will still be spectacularly good without it.
  • Serve small portions as this cake is very, very rich.

Nutrition Facts : Calories 844.9, Fat 32.6, SaturatedFat 14, Cholesterol 106.5, Sodium 277.5, Carbohydrate 132.9, Fiber 8.6, Sugar 93.5, Protein 10.7

GRANDMA'S CHRISTMAS CAKE



Grandma's Christmas Cake image

One bite of this old-fashioned spice cake will bring back memories. Loaded with raisins and nuts, it tastes extra special drizzled with the rich buttery sauce. -Linda Stemen, Monroeville, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings (2-2/3 cups sauce).

Number Of Ingredients 15

2 cups sugar
2 cups raisins
2 cups water
1 cup butter, cubed
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon each ground nutmeg and cloves
1 cup chopped pecans
BRANDY BUTTER SAUCE:
1 cup heavy whipping cream
1 cup butter, cubed
1 cup sugar
4 large egg yolks, lightly beaten
1/4 cup brandy

Steps:

  • In a large saucepan, combine the sugar, raisins, water and butter. Bring to a boil. Reduce heat to medium; cook, uncovered, until sugar is dissolved, about 5 minutes. Remove from the heat; cool., In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and cloves. Add raisin mixture; beat until blended. Fold in pecans. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until cake springs back when lightly touched, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For sauce, in a large saucepan, bring cream to a boil; stir in butter and sugar until smooth. Reduce heat; stir a small amount of hot liquid into egg yolks. Return all to the pan, stirring constantly. Cook until sauce is slightly thickened and coats the back of a spoon (do not boil). Remove from the heat; stir in brandy. Serve warm with cake.

Nutrition Facts : Calories 624 calories, Fat 35g fat (19g saturated fat), Cholesterol 124mg cholesterol, Sodium 271mg sodium, Carbohydrate 75g carbohydrate (49g sugars, Fiber 2g fiber), Protein 5g protein.

EXTRA-FRUITY CHRISTMAS CAKE



Extra-fruity Christmas cake image

Make this beautifully rich Christmas cake a month ahead of the big day. With brandy-soaked fruit in every bite, it's a taste of the season

Provided by Benjamina Ebuehi

Categories     Dessert

Time 2h50m

Number Of Ingredients 20

400g currants
250g raisins
250g sultanas
100g pitted dates
150g dried apricots
100g dried cranberries
100g mixed peel
1 orange, zested
1 lemon, zested
175ml brandy or bourbon, plus extra for feeding
250g unsalted butter, softened
250g dark muscovado sugar
½ tbsp treacle
4 large eggs
275g plain flour
½ tsp baking powder
2½ tsp mixed spice
1½ tsp ground cinnamon
1 tsp ground ginger
100g ground almonds

Steps:

  • Put all the dried fruit, the mixed peel and citrus zests in a large bowl, the pour over the brandy. Stir, cover and leave to soak overnight.
  • The next day, heat the oven to 150C/130C fan/gas 2. Line the base and side of a deep 23cm cake tin with a double layer of baking parchment, so it comes a few centimetres above the rim.
  • Beat the butter, sugar and treacle together in a large bowl using an electric whisk, until pale and creamy. Alternatively, use a stand mixer. Beat in the eggs, one at a time, scraping down the sides of the bowl every so often. Sift the flour, baking powder and spices into a separate bowl, then stir this into the wet ingredients along with the ground almonds until combined.
  • Stir in the rehydrated fruit along with the soaking liquid, then spoon the batter into the prepared tin and level the surface with the back of a spoon. Bake for 2 hrs 25 mins-2 hrs 30 mins, or until a skewer inserted into the middle comes out clean.If the cake starts to darken too quickly, cover with foil.
  • Leave to cool completely in the tin, then prick small holes all over the surface using a cocktail stick or skewer and brush over a little brandy. Wrap the cake in baking parchment, then a sheet of foil. Store in an airtight container and feed the cake with 1-2 tbsp brandy each week for three or four weeks, stopping the week before you want to ice it. Will keep in a cool, dry place for six months.

Nutrition Facts : Calories 411 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 50 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium

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From bakerrecipes.com


RICH CAKE RECIPE | COLONIAL WILLIAMSBURG FOUNDATION
2021-11-21 Preheat the oven to 350°. Evenly grease a 10-inch Bundt pan and set aside. Beat the butter in the bowl of a standing mixer at medium-high speed until creamy, about one minute. Add the sugar and beat at high speed until light and fluffy. Stop the mixer and scrape the sides of the bowl with a rubber spatula. At a medium-high speed, add the eggs ...
From colonialwilliamsburg.org


MY RICH FRUIT CHRISTMAS CAKE RECIPE THAT REALLY WORKS
2017-11-02 1. Add the ground and the chopped almonds to the fruit you have soaked in brandy, mix well and set aside. 2. Sift together the flour, baking powder, mixed spice, cinnamon, ginger, and salt into a bowl, then set aside. 3. Cream together the margarine (or butter) and the brown sugar until light and fluffy. 4.
From sugarflowersworkshop.com


AUNTY ROSALEEN'S IRISH CHRISTMAS CAKE - BIGGER BOLDER BAKING
2016-12-14 Quarter the cherries then lightly toss in flour (this will keep the cherries from sinking to the bottom of the cake while baking). Set aside. In a large bowl combine the flour and spices, set aside. Cream together the butter and sugar until pale and fluffy. Add in the eggs one at a time then fold in the dry ingredients.
From biggerbolderbaking.com


RICH CHRISTMAS CAKE RECIPE | RECIPELAND
Line with two layers of brown paper cut to fit and to project above the sides of the tin by about 5 cm. Inside the brown paper, fit a layer of grease proof paper, projecting similarly. Butter the inside of the grease proof. Pit and chop the prunes. Cream the butter and sugar well. Add the eggs, one at a time, mixing each in thoroughly. Add prunes.
From recipeland.com


CHOCOLATE CHRISTMAS CAKE | RICARDO
Cut the cakes in half horizontally to get four layers. Spread three layers with approximately 250 ml (1 cup) of chocolate frosting. Stack, ending with the unfrosted layer. Frost the entire perimeter of the cake with the remaining frosting. Top with the meringue just before serving. Decorate pine cookies and sprinkle with icing sugar.
From ricardocuisine.com


CHRISTMAS CAKE/ RICH FRUIT AND NUT CAKE/PLUM CAKE
2019-12-23 Grease pan and line with parchment paper.Transfer the fruit and nut cake batter to the greased spring form pan and level the cake batter with a spatula and tap the pan on a kitchen counter. Decorate some blanched almonds as shown …
From platetopalateblog.com


44 CHRISTMAS RICH CAKE IDEAS | FRUITCAKE RECIPES, CHRISTMAS FOOD, …
Dec 22, 2016 - Explore Mohan De Alwis's board "Christmas rich cake" on Pinterest. See more ideas about fruitcake recipes, christmas food, fruit cake christmas.
From pinterest.ca


CHRISTMAS CAKE | RICHS USA
Recipes to inspire. Browse innovative ideas for any product or occassion.
From richsusa.com


RICH CHRISTMAS CAKE RECIPE - NDTV FOOD
How to Make Rich Christmas Cake 1. Cut the figs, dates and cashew nuts into small pieces and soak them along with the raisins and tutti-fruity in the …
From food.ndtv.com


RECIPE: RICH CHRISTMAS CAKE
Jan 22, 2018 - This moist Christmas cake is packed with fruit.
From pinterest.com


RICH CHRISTMAS FRUITCAKE - DOMESTIC GOTHESS
2016-12-02 Place the butter and sugar in a large bowl and beat with an electric mixer until pale and fluffy, add the treacle and almond extract and beat until smooth. Whisk in the eggs one at a time, beating well after each addition. In a separate …
From domesticgothess.com


THE FAMOUS 3 INGREDIENT CHRISTMAS CAKE - BAKE PLAY SMILE
2020-10-11 Add the iced coffee (or liquid substitute) and mix well. Cover with plastic wrap and place into the fridge overnight. Preheat oven to 160 degrees celsius (fan-forced). Grease and line a 23cm cake tin with baking paper and set aside. Stir the self-raising flour through the fruit mixture and pour into the prepared tin.
From bakeplaysmile.com


TRADITIONAL CHRISTMAS CAKE – NINA KNEADS TO BAKE
2018-12-06 In a large bowl, whisk eggs. Add mincemeat, condensed milk, 2 tablespoons of sherry, and glace fruit; mix together. Stir dry ingredients into the wet ingredients and pour into prepared pan. Bake for 2 to 2 ½ hours, or until a toothpick inserted in the center of the cake comes out clean.
From ninakneadstobake.com


CHRISTMAS CAKE - RICH CAKE RECIPE
Jul 8, 2014 - Rich Cake is a Sri Lankan Christmas tradition, usually served without icing during the festive season. Plan ahead - this cake improves with age! Jul 8, 2014 - Rich Cake is a Sri Lankan Christmas tradition, usually served without icing during the festive season. Plan ahead - this cake improves with age! Pinterest . Today. Explore. When autocomplete results are …
From pinterest.com


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