CHRISTMAS CAKE - EASY MOIST FRUIT CAKE
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
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
EXTRA-FRUITY CHRISTMAS CAKE
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
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
CHRISTMAS DRIED FRUITCAKE
Make and share this Christmas Dried Fruitcake recipe from Food.com.
Provided by ellie_
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Dust the fruit with the 1 Tablespoon of flour to make it easier to combine with the cake batter.
- Cream the butter/margarine with the sugar until light and lemon colored.
- Add the eggs and beat until thick.
- Sift in the flour, baking powder and salt.
- Mix into batter, and then stir in the orange peel and the dried fruit.
- Turn into a well-greased loaf pan (5"x9").
- Bake in 350-degree oven for 50-60 minutes or until cake tester comes out clean.
AS-YOU-LIKE-IT CHRISTMAS CAKE
Use your choice of dried fruit, nuts, citrus zest and booze (or even tea) and get your cake made up to six months in advance
Provided by Sarah Cook
Categories Treat
Time 5h20m
Yield Cuts into 10-12 slices
Number Of Ingredients 10
Steps:
- Put your chosen dried fruit mixture into a large bowl with your choice of alcohol or tea, citrus zest and juice. Mix well, cover and leave overnight.
- Heat oven to 160C/140C fan/gas 3. Butter and double-line a deep cake tin - 20cm round or 18cm square - with enough baking parchment to come about 2.5cm above the top of the tin. Wrap the outside of the tin with a few sheets of newspaper, securing with staples or string.
- Beat the butter, sugar and vanilla until creamy, then beat in the eggs one by one. Tip in the flour, mixed spice, soaked dried fruit and any liquid from the bowl, plus your chosen nuts, if using. Stir everything together, then scrape into the cake tin. Using the back of your spoon, make a slight dent in the centre of the mixture, then bake for 1½ hrs.
- Reduce oven to 140C/120C fan/gas 1, loosely cover the top of the cake with a double sheet of foil or baking parchment, and bake for another 2 ½ - 3 hrs or until a skewer poked right to the bottom comes out clean. Cool in the tin, then lift out and wrap in greaseproof paper or baking parchment. Keep in a cake tin with a tight-fitting lid, or wrapped in a large sheet of foil, in a cool, dark place for up to 6 months. Open the cake every week or two to feed by poking with a skewer in several places and dribbling over a little more of your chosen alcohol or tea.
Nutrition Facts : Calories 681 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 112 grams carbohydrates, Sugar 97 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.26 milligram of sodium
FRUITCAKE CHRISTMAS COOKIES
As holiday gifts, these rich fruit-and nut-filled cookies are pretty and practical. These are great make ahead Christmas cookies -the taste actually gets better over time! -Julia Funkhouser, Carson, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3-1/2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Drop dough by teaspoonfuls onto greased baking sheets. Bake until golden brown, about 15 minutes. Store in an airtight container. (Cookies are best after a few days.)
Nutrition Facts : Calories 265 calories, Fat 15g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 168mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.
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