Last Minute Christmas Loaf Cake Recipes
LAST-MINUTE CHRISTMAS LOAF CAKE
Unexpected guests and no Christmas cake to serve? This last-minute loaf tastes as if it had been made in November. Decorate with a snow shower of icing sugar
Provided by Tom Kerridge
Categories Afternoon tea, Dessert, Treat
Time 1h40m
Number Of Ingredients 16
Steps:
- Tip the fruit and peel into a bowl with the orange juice and zest and 150ml of the brandy. Stir well, then leave in a warm place for 2 hrs for the fruit to plump up.
- Heat oven to 170C/150C fan/gas 4. Brush a 900g loaf tin with the melted butter, then line with baking parchment. Beat the muscovado sugar and butter until light and fluffy, then add the eggs one at a time. Mix in the fruit and the rest of the ingredients except for the remaining brandy and icing sugar. Spoon the mixture into the loaf tin, put the tin in a deep tray and bake for 1 hr 15 mins-1 hr 30 mins or until a skewer prodded in comes out clean. Remove from the oven and immediately pour over the brandy (this makes it easier for the cake to soak it up). Leave to cool, then dust with icing sugar, if using.
Nutrition Facts : Calories 518 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 52 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
LAST-MINUTE CHRISTMAS CAKE
Every year I tell my family I'm going to buy a Christmas cake and every year they twist my arm up my back and I end up making this last-minute Christmas cake. I find it a little crumbly but with trad. decoration it can look great and it tastes just fine.....
Provided by Monkey Face
Categories Dessert
Time 3h
Yield 12-14 serving(s)
Number Of Ingredients 15
Steps:
- Put the mixed dried fruit, sultanas, rind and juice and treacle into a saucepan with the port and bring to the boil.
- Remove from the heat, cover and leave to get cold.
- Meanwhile, set the oven to 150C/300/gas mark 2 and line a 20cm/8 inch square tin or four 10cm/4 inch round tins with greaseproof paper.
- Sift the flours with the spices on to a plate.
- Cream the butter and sugar until very light, then alternately beat in the fruit, eggs and flour.
- Finally stir in the cherries and almonds.
- Spoon the mixture into the tins or tins, hollowing out the centre very slightly so that the surface will be flat.
- Bake the large cake for 2-3 hours and the small ones for 1 1/2 -1 3/4 hours, or until a skewer inserted in the middle comes out clean.
- Leave to cool in the tin(s).
Nutrition Facts : Calories 651.3, Fat 18.6, SaturatedFat 10.3, Cholesterol 110.6, Sodium 169.4, Carbohydrate 119.6, Fiber 7.8, Sugar 60.6, Protein 8
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