Decadently Rich Port And Chocolate Christmas Cake Recipes

DECADENTLY RICH PORT AND CHOCOLATE CHRISTMAS CAKE

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.

GRANDMA'S BEST CHRISTMAS CAKE

Steps:

• Warm margarine to room temperature Cream the sugars and margarine until smooth and creamy. Add one egg at a time mixing one tablespoon of the flour between each egg (this prevents curdling).
• Blanche Almonds if necessary then add ALL the ingredients EXCEPT the remaining flour stirring well then add the remaining flour folding in well.
• Line an 8-9 inch metal cake tin with greaseproof paper place the mixture in making a bit of a dip in the middle, by doing this the cake will come out more even.
• Cook in a slow oven 150c for approx 3 hours check with a satay stick through the centre to see if its cooked then tip out onto a cake rack to cool.
• I usually cook this in the early afternoon and leave overnight to cool completely, just to make sure that there is no heat in the centre as once you wrap it up if there is, it will sweat and can make the cake go mouldy.
• Wrap in two layers of Foil and keep in a cupboard. at the start of December prick the top of the cake lightly and dribble over a tot of Brandy, reseal and turn over two weeks later.
• Mums idea:.
• Line the tin as usual but also wrap brown paper around the outside tying it tightly with some string leaving the level of the paper higher than the cake so if necessary you can put some paper over the top to stop it browning too much toward the end of cooking.
• Cook this cake late October or Early November.

MOIST AND RICH HOMEMADE CHOCOLATE CAKE!

Steps:

• Set oven to 350 degrees.
• Cut parchment paper circles to fit three 9 inch cake pans, or 2 larger cake pans (depending on the size and style of cake you want to create).
• Alternatively, this recipe will make about 3 1/2 dozen cupcakes, using muffins tins lined with cupcake papers.
• Sift the flour, baking powder, baking soda, and salt.
• Set aside.
• Whisk the cocoa and coffee together until smooth (no lumps).
• Set aside.
• In a large mixer bowl, cream butter (about 1 minute), add oil, beat for one minute.
• Add sugars, beat for 10 minutes.
• Add eggs, beat 5 minutes.
• Add vanilla, beat until blended.
• Alternately add coffee and cocoa mixture and dry ingredients into butter mixture, mixing after each addition, making sure to scrape the sides of the bowl often.
• Pour into prepared pans.
• Bake for about 25 minutes, or until an inserted toothpick comes out clean.
• If making cupcakes, bake for about 20 minutes.
• Spread frosting over layers, and frost entire cake.
• Another delicious idea is to melt jam until it's syrup consistency (if using raspberry jam, make sure you strain it!) and brush the tops of the layers with the melted jam before frosting them.

CHOCOLATE CHRISTMAS CELEBRATION CAKE

Steps:

• In 1-quart saucepan, mix 3/4 cup of the granulated sugar and 3/4 cup water. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; cool 5 minutes. In small bowl, place cranberries. Pour syrup over berries; stir to blend. Refrigerate, uncovered, 1 hour, stirring occasionally.
• Remove berries from refrigerator and drain; discard liquid. In small bowl, place remaining 1/2 cup granulated sugar. Working with a few berries at a time, roll one by one in the sugar to completely coat. Place on waxed paper-lined cookie sheet. Let stand at room temperature about 1 hour or until dry. Set aside.
• Meanwhile, heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of three 8-inch round cake pans with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups of the batter in each pan.
• Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency.
• Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer. Spread 3/4 cup frosting on top; top with third cake layer. Frost sides with a thin layer of frosting so sides are covered but cake still shows through. Spread remaining frosting on top.
• Place sugared cranberries around base of cake, and press in slightly to adhere to frosting. Place remaining cranberries on top, mounding in center of cake; garnish with sprigs of rosemary. Loosely cover and refrigerate any remaining cake.