Light Christmas Cake Recipes
CHRISTMAS CAKE
This cake is a rich, dark, moist fruit cake, very flavorful at Christmas. Try icing with almond paste for a more festive touch. This recipe is started in October or November so as to let it mellow before the holidays. I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother. I wish that I had that old crock.
Provided by Carol
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 6h
Yield 16
Number Of Ingredients 19
Steps:
- In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. Stir in brandy; let stand 2 hours, or overnight. Dredge soaked fruit with 1/2 cup flour.
- Preheat oven to 275 degrees F (135 degrees C). Grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. In a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
- In a large bowl, cream butter until light. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit. Turn batter into prepared pan.
- Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. Remove from pan, and lift off paper. Cool cake completely, then wrap loosely in waxed paper. Store in an airtight container.
Nutrition Facts : Calories 644.7 calories, Carbohydrate 113.4 g, Cholesterol 100.3 mg, Fat 17.8 g, Fiber 3.9 g, Protein 7.4 g, SaturatedFat 8.2 g, Sodium 255.9 mg, Sugar 73.6 g
MY MOM'S LIGHT CHRISTMAS CAKE
I don't think I ever saws my Mom make a cake from a mix; she was a superb baker and all around cook, but lovingly remembered for her wonderful Christmas creations (let alone Easter!) amongst which is this rich and lovely Christmas Cake, that I can share with you. In attempting this one, you need remember that it was "always on a budget", so the cherries, peel, etc are not the ones packed in expensive syrupy fluid, but rather the cheaper "candied" ones, often bought in today's "Bulk Barn"... Mom never advocated drinking, but using white rum or brandy in place of the pineapple juice was not unusual, I just can't imagine her writing that out for dissemination in the family reunion cookbook I'm pulling this up from... Where "fruit" is mentioned as an ingredient, most often this meant currants, in semi-dried form, but I'll go out on a limb and suggest chopped dried apricots would work well, too...(remember, this is a "heritage" recipe, Mom was into her 20's in the Dirty Thirties, when you worked from the cheapest ingredients, and there weren't a lot of choices!)
Provided by John DOH
Categories Dessert
Time 3h25m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Mix cherries, peel, fruit and juice together well, and let stand for two days, stirring frequently.
- Add to remaining ingredients, mixing very thoroughly.
- Pour into bread pans, and bake three hours at 300 degrees.
- Enjoy some of the happiness we knew!
LIGHT FRUIT/CHRISTMAS CAKE
A lighter version of a rich dark fruit cake, ideal if you prefer lighter texture. Can be used as a celebration cake as it can still be iced. My Grandma's recipe with a twist, I add a good glug of Baily's Irish cream (at least 1 tablespoon, added to the eggs), very Moorish. Soak the dried fruits in the Brandy, 24 hours before you plan to make your cake, this way they take on the full flavour.
Provided by Enigma 1
Categories Dessert
Time 3h40m
Yield 1 large or 2 small, 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 150c/300f/gas 2. Grease a deep 8 inch round or 7 inch square tin. Line the base & sides with a double thickness of greaseproof paper & then grease this as well. Make sure the paper lining the sides are taller than the tin.
- Beat the eggs & Baily's together in a jug or bowl. Sift the flour, sugar & spices into the fruit mixture. Add the beaten egg mixture to the other ingredients. Beat together thoroughly with a wooden spoon for 2-3 minutes, until completely combined. DO NOT USE A FOOD PROCESSOR.
- Spoon the mixture into the prepared tin. Level with the back of a spoon.
- Make a slight indentation in the centre of the mixture so it will rise evenly.
- Bake in the centre of the oven 2 1/2 - 3 1/2 hours. Test the cake after 2 1/2 hours by inserting a clean metal skewer into the centre of the cake. If it is cooked, the skewer will come out clean & the centre will be firm when pressed lightly. If it is not cooked, return to the oven, but test at intervals. If the top is browning too quickly, place a disc of foil or brown paper over it to reduce burning.
- Once cooked, remove from the oven & allow to cool completely in the tin. Turn the cake out onto a wire wrack, leaving the lining paper on. Using a clean skewer, prick the top of the cake in places. Spoon over a dessert spoon of Brandy. Wrap the cake in foil or muslin, if available. Place in an airtight tin.
- Feed the cake with Brandy at intervals (once very two weeks) until required.
- If using as Christmas cake, the cake can be iced as usual, or you can decorate with just a dusting of icing sugar & ribbon.
CHRISTMAS LIGHT CAKE
Wow guests with our fairy light Christmas cake topping, made with fondant icing and sugared almonds. You could also use jelly sweets, if you like
Provided by Liberty Mendez
Categories Dessert
Time 40m
Yield Serves 12-15
Number Of Ingredients 8
Steps:
- Warm the jam in a small pan over a low heat until loosened. Brush the fruitcake all over with half the jam. Lightly dust a work surface with icing sugar, then roll the marzipan out into a circle large enough to cover the top and side of the cake - it should be about ½cm thick. Lift the marzipan onto the cake using the rolling pin, then smooth the marzipan down the side and trim away any excess.
- Add a few drops of blue food colouring to the fondant icing, then knead until the fondant is soft and pale blue (see tip, below).
- Brush the marzipan-covered cake all over with the remaining jam. Roll the blue fondant out into a circle large enough to cover the top and side of the cake, then lift onto it using the rolling pin and smooth down the side. Trim away any excess fondant, and smooth out any marks using the palm of your hand. Set aside.
- Mix the icing sugar with 1 tbsp water at a time until you have a thick, pipeable icing (you can use up to 3 tbsp water). Divide the icing between two bowls. Add a few drops of the green food colouring to one of the bowls (leaving one bowl plain), stir to combine, then transfer to a piping bag fitted with a medium round nozzle.
- Pipe wiggly lines of the green icing all the way around the top and side of the cake a few times - this will be the 'wire' for the fairy lights. Use the tip of a cutlery knife or teaspoon to dot a small amount of the plain icing onto the backs of the sugared almonds, then arrange these along the piped green wire so the almonds resemble a string of fairy lights.
Nutrition Facts : Calories 1180 calories, Fat 34 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 194 grams carbohydrates, Sugar 182 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 0.6 milligram of sodium
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