English Christmas Cake Recipes

TRADITIONAL BRITISH CHRISTMAS CAKE RECIPE

Traditional British Christmas Cake Recipe image

This time-tested traditional Christmas cake recipe is a combination of spicy, sweet, and boozy. Make it ahead for the holiday season.

Provided by Elaine Lemm

Categories Dessert Cakes

Time 6h15m

Yield 16

Number Of Ingredients 15

Ingredients

3 1/2 cups/525 g currants
1 1/2 cups/225 g golden raisins/sultanas
1 1/2 cups/225 g raisins
3/4 cup/110 g mixed candied peel (finely chopped)
1 cup glace (candied) cherries (halved)
3 1/3 cups/300 g all-purpose flour
Pinch salt
1/2 teaspoon mixed spice
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
10 ounces/300 g butter (slightly softened)
1 1/3 cups/300 g soft brown sugar
1/2 lemon (zested)
6 large eggs (lightly beaten)
3 tablespoons brandy (plus extra for feeding)

Steps:

Heat the oven to 300 F/150 C/Gas 2.

Nutrition Facts : Calories 585 kcal, Carbohydrate 107 g, Cholesterol 108 mg, Fiber 4 g, Protein 7 g, SaturatedFat 10 g, Sodium 168 mg, Sugar 75 g, Fat 17 g, ServingSize 4 servings, UnsaturatedFat 0 g

ELITETWIG'S ENGLISH GOLDEN CHRISTMAS CAKE

Elitetwig's English Golden Christmas Cake image

A good old English Recipe, ideal for those who are not keen on the rich, bitty darl traditional Christmas Cake. This was a first time for me, so I went for a lighter, more golden and less bitty but fruity Christmas Cake recipe from my nan, who is enjoying Christmas not on thie earth.

Provided by EliteTwig

Categories Fruit

Time 2h20m

Yield 1 8 inch round cake, 1 serving(s)

Number Of Ingredients 11

Ingredients

12 ounces self raising flour
1/2 teaspoon nutmeg
1 teaspoon mixed spice
6 ounces caster sugar (for diabetics use a substitute ie splenda)
1 1/2 cups raisins (prefer raisins to sultanas)
1 cup glace cherries, washed dried and quartered
2 cups mixed peel
2 large eggs
6 ounces margarine or 6 ounces softened butter
10 tablespoons milk or 10 tablespoons soya milk
1 teaspoon almond essence (or any alcohol to same amount)

Steps:

Grease and linesides and base, with greaseproof paper, an 8 inch round cake tin.
Set the oven to warm, Gas Mark 3 / 325F / 160°C.
In a large mixing bowl sieve the flour, nutmeg and mixed spice together.
Add all remaining ingredients to the flour.
Beat together with a wooden spoon ntil the mixture is a well combined and has a soft, dropping consistency. (if too thick add tsp of milk at a time till desired effect. If to runny add tsp of flour at a time till desired effect).
Spoon mixture carefully into tin.
Shake to settle mixture and hollow out centre of the cake.
Bake for 2 hours approximately.
As oven temps vary, test half an hour before end of recommended cooking time using a skewer.
Continue testing until skewer comes out clean.
Leave to cool in tin, when cold turn out and wrap in greaseproof paper.
Either store in an airtight tin or tightly wrap in foil.
Can freeze for upto 2 months (must thaw before decorate).

Nutrition Facts : Calories 7209, Fat 163.8, SaturatedFat 32.1, Cholesterol 444.4, Sodium 1946.6, Carbohydrate 1427.5, Fiber 357.2, Sugar 301.3, Protein 111

TRADITIONAL CHRISTMAS CAKE

Traditional Christmas Cake image

This traditional Christmas cake pulls out all the stops - if you have the time, feed it with brandy in the run up to Christmas.

Provided by urbanite001

Time 3h

Yield Serves 8

Number Of Ingredients 0

Ingredients

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.

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