Christmas Pudding Cake Recipes

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CHRISTMAS PUDDING CAKE



Christmas pudding cake image

Make your Christmas cake extra-special with a festive design. This cute-looking Christmas pudding topping is simple, and takes just 30 minutes to assemble

Provided by Esther Clark

Categories     Dessert

Time 30m

Yield Serves 12-15

Number Of Ingredients 6

500g ready-to-roll white fondant icing
icing sugar, for dusting
2 tbsp smooth apricot jam
1 x 20cm fruitcake
red and green food colouring gels
edible gold leaf (optional)

Steps:

  • Roll the fondant out on a surface lightly dusted with icing sugar to about the thickness of a £1 coin. Using the cake tin the fruitcake was baked in as a template, cut a 20cm circle from the fondant. Cut horizontally across the circle, about a third of the way down, in an undulating motion to create the dripping custard effect of your pudding design. Set aside, keeping the offcuts covered.
  • Warm the jam in a small pan over a low heat until loosened. Brush over the top third of the fruitcake, then carefully place the fondant shape on top, gently pressing down to stick the fondant to the cake. Pull a small amount of fondant from the offcuts, dab with a little red food colouring and briefly knead to distribute the colouring, adding more as you go to create a deep red colour. Roll into one or two grape-sized balls. Colour the remaining fondant offcuts a deep green, then roll out. Cut out two or three holly leaf shapes using a sharp knife or a shaped cutter. If you like, use a cutlery knife or skewer to create veins in the leaves for a more realistic look.
  • Arrange the leaves and berries at the top end of the fondant 'custard' using a little jam to help them stick. Use a fine paintbrush to dust the holly and berries with a little edible gold leaf, if you like.

Nutrition Facts : Calories 654 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 84 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.53 milligram of sodium

CHRISTMAS PUDDING CAKE



Christmas pudding cake image

A Christmas cake and pudding in one simple cut out! Frances Quinn's ingenious Christmas cake combines two classics in one with this simple technique.

Provided by Frances Quinn

Categories     Cakes and baking

Yield Makes 20cm/8in cake

Number Of Ingredients 20

150g/5½oz mixed dried fruit, such as sultanas, raisins and currants
150g/5½oz dried cranberries
150g/5½oz pitted soft prunes
150g/5½oz pitted soft-dried dates
150g/5½oz dried figs
150ml/5fl oz brandy, plus optional extra to 'feed' the cake
finely grated zest and juice of ½ orange
150g/5½oz mixed whole nuts
150g/5½oz butter, softened
150g/5½oz dark muscovado sugar
3 tbsp black treacle or date syrup, optional
3 free-range eggs (at room temperature), beaten
150g/5½oz self-raising flour
3 tbsp ground mixed spice
4 tbsp apricot jam
750g/1lb 10oz ready to roll fondant
1kg/2lb 4oz marzipan
4 tbsp mincemeat
small sprig holly leaves
glace cherries or cranberries

Steps:

  • Put the mixed dried fruit and cranberries in a bowl. Using kitchen scissors, snip the prunes, dates and figs into small pieces, removing any stalks, and drop into the bowl. Add the brandy and orange zest and juice, and stir well to combine. Cover the bowl with a shower cap, clingfilm or plate and leave to soak in a cool place for at least 12 hours or, even better, 2 days.
  • When you're ready to make the cake, grease and line a 20cm/8in round loose-bottomed tin and preheat the oven to 180C/160C Fan/Gas 4.
  • Spread the nuts on a baking tray and toast, checking frequently to be sure they don't burn, for 5-10 minutes or until fragrant (you can skip the toasting, but it really brings out their flavour). Cool, then chop the nuts - I like them relatively chunky to contrast with the fruit. Turn the oven down to 140C/120C Fan/Gas 1.
  • Using a hand-held electric whisk (it's tricky to beat this small quantity in a free-standing mixer), beat together the butter and sugar for 5-10 minutes or until very light and creamy. Beat in the treacle or syrup, if using. Gradually add the eggs to the butter and sugar mixture, beating well after each addition. Sift the flour and spice into the mixture and fold in. Finally, stir through the soaked fruit, with any liquid left in the bowl, and the chopped nuts.
  • Spoon the mixture into your prepared tin and smooth the surface with the back of a spoon dipped in hot water. Bake for 2¼-2½ hours or until the cake is firm to the touch and a skewer pushed into the centre comes out clean. Set the tin on a wire rack. If you want to 'feed' the cake, leave it to cool for about 15 minutes, then prick the top all over with a cocktail stick or skewer, going about 3cm deep. Brush over about 1 tablespoon of brandy. Leave to soak in while the cake is cooling. Once the cake is cold, remove from the tin and wrap in fresh baking parchment, if you like, and then in foil before storing in an airtight tin or container for at least 5 days before eating. You can repeat the feeding process weekly for up to 5 weeks.
  • When you're ready to finish the cake, gently heat the apricot jam and spread over the surface of the cake. Roll out the marzipan to about the thickness of a pound coin and cover the whole cake. Roll out the fondant icing to the same thickness and cover the cake completely, pressing down to smooth it out.
  • Place a round template, plate or round cake tin smaller than the diameter of your cake on the top and cut around it with a knife or scalpel. Carefully remove the circle of fondant and marzipan to reveal your naked cake inner circle.
  • Using the template you used before to help yout, cut out a simple custard shape from the marzipan circle. Press this into the top of your cut out circle to create the custard effect. Next carefully spoon some mincemeat into the remainder of the cut out shape to produce a plump looking pudding, or leave out entirely if you want. Finally place and position your holly, cherries or cranberries into the top of the pudding shape to finish.

ULTIMATE CRANBERRY PUDDING CAKE



Ultimate Cranberry Pudding Cake image

An absolutely delicious cranberry Bundt cake. The hot butter sauce is to die for. Great for the holidays!

Provided by Lisa Kreft

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

6 tablespoons butter
2 cups white sugar
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 cups evaporated milk
1 (12 ounce) package cranberries
1 cup butter
2 cups white sugar
1 cup heavy cream
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside.
  • In a large bowl, cream together the 6 tablespoons butter and 2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk. Stir in the cranberries. Pour batter into prepared pan.
  • Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • To make the Hot Butter Sauce: In a saucepan, combine 1 cup butter, 2 cups sugar, and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla. Serve slices of cake generously covered with hot butter sauce.

Nutrition Facts : Calories 735.4 calories, Carbohydrate 107 g, Cholesterol 95.3 mg, Fat 32.1 g, Fiber 2.4 g, Protein 7.9 g, SaturatedFat 19.9 g, Sodium 517 mg, Sugar 72.2 g

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Top Asked Questions

What are Christmas puddings and Christmas cakes?
Christmas Cakes & Christmas Puddings. Traditional English Christmas Cakes are made with rich, moist currants, sultanas (golden raisins) and raisins which have been soaked in rum. Baked with molasses, farm fresh eggs, butter, soft brown sugar, flour and spices to an old recipe that has been in the family for over 100 years. Traditional English...
How to make a Christmas pudding?
Method 1 In a large bowl, combine the flour, suet or butter, almonds, carrot, raisins, currants, sultanas, breadcrumbs, nutmeg, candied peel, sugar and lemon zest. ... 2 Lightly butter the pudding bowl. ... 3 Cover with buttered greaseproof paper then foil, both pleated in the middle. ... More items...
Who makes Christmas puddings in England?
THE ENGLISH COUSINS Christmas Cakes & Christmas Puddings Hand made by Patty & Sarah “The English Cousins”, our Christmas puddings and Christmas cakes are made from a family recipe which dates back to 1910 discovered in an old handwritten recipe book which belonged to our great grandmother. We use only the best, wholesome ingredients in our cooking.
How do you make brandy butter for Christmas pudding?
To flame, warm the brandy or rum in a small pan, pour it over the hot pudding and set light to it. Serve with brandy butter. Tip: If you are making brandy butter in the processor, you don’t need to sieve the icing sugar. Just mix the butter and sugar, then add the brandy at the end.

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