LINDAS CHRISTMAS CAKE
This cake was my mums recipe who sadly no longer with us, its a beautiful rich christmas cake I make every year for the whole family as a gifts.
Provided by quinsgirlkel
Time 4h30m
Yield Serves 30
Number Of Ingredients 11
Steps:
- Take a 9-inch (23cm) square or a 10-inch (26cm) round cake tin.
- Grease the tin 1st with marg then cut two rounds of greaseproof paper to fit the base and a double greaseproof paper to fit the sides,( making the sides a little large then the tin) Snip the base of this band (side) at regular intervals, so it fits flat at the bottom. Press the band into the cake tin. Making the sides large then the tin
- Preheat oven 325 F- 160C, gas mark 3
- Cream the butter with brown sugar, add finely grated orange and lemon rind, blend together then add the black treacle. beat the eggs with the "brandy or sherry or rum" and gradually blend into the creamed mixture.
- Sieve the flour & mixed spice into the mixture along with the ground cinnamon, then add the ground almonds, mix well then add the 3lb mixed dried friut.
- once all mixed add the chopped glace cherries, and the 300g mixed nuts, you can add little at a time to make sure its all mixed in well.
- spoon the mixture into the prepared cake tin, smooth the mixture on top and press gently with damp but not too wet knuckles, this helps to keep the cake flat on top and also prevents it becoming hardened with baking.
- Bake for approximately 4 - 5 hours in the centre of the oven.
- Allow 1 hour at a moderate heat (325 F- 160C, gas mark 3) then lower the heat to slow (275-300F. 140-150 C gas mark 1-2) and continue the cooking,
- Check carefully and lower the heat if the cake is becoming to brown.
- Test the cake ensure the cake has shrunk away from the sides of the tin and when a fine skewer is inserted into the cake it should come out quite clean
- Then follow another test listen carefully an uncooked rich cake makes a distinct hum.
- Cool in the tin only turn out when cold.
- To give a very moist texture, prick the cooked cake at 10 days intervals and soak with a little sherry, brandy or rum.
- To marzipan a rich fruit cake
- Try not to handle the marzipan to much.
- First brush away any surplus crumbs from the cake, make sure the cake is level; it is often a good idea to turn the cake upside-down and use the base as the top as it is 100% level
- Coat the cake with sieved apricot jam before putting the marzipan on make sure your marzipan covers the sides, extra trims can be cut off to neaten it later
- Before icing the cake decide weather you want to leave the marzipan for 48hrs to dry out, but marzipan is nicer if moist, but if it has been handled a lot the oil for the ground almonds will soak through the icing, you can paint the marzipan with egg white and ice at once
LINDA'S AUSSIE CHRISTMAS FRUITCAKE
Kookaburra posted this recipe to the Aus/NZ forum after her sister-in-law Linda cooked it and she asked for the recipe. I really enjoyed it as well and Kooka gave me permission to post, I agree with her post it's a wonderful recipe you can enjoy the next day (although a little crumbly) or you can make 3 months in advance. I cooked around a week ago it has developed some extra flavour and texture, so doing a week in advance is probably worthwhile. Preparation time does not include overnight soaking time. In fact I soaked mine a few days occasionally adding more sherry and brandy for a moister and 'groggier' taste.
Provided by Peter J
Categories Dessert
Time 2h45m
Yield 16 serving(s)
Number Of Ingredients 21
Steps:
- Combine prunes, sultanas and currants in a bowl, mix in sherry and brandy, cover and stand overnight.
- Grease a deep 23cm round cake pan, line with 3 layers of paper.
- Cream butter and sugar in small bowl with electric mixer until combined.
- Add eggs quickly, one at a time, beat only until combined between each addition.
- Transfer mixture to large bowl, stir in combined coffee and water and jam and the sifted dry ingredients in two lots.
- Drain prune mixture (reserve liquid).
- Add prune mixture, cherries, dates, peel and nuts to cake mixture.
- Spread cake mixture into prepared pan.
- Bake in slow oven (150C / 300F) for about 2 hours.
- Brush reserved liquid over hot cake.
- Cool in pan.
- Ice with Royal Icing (the packet kind is find) if you wish.
Nutrition Facts : Calories 521.4, Fat 17.4, SaturatedFat 5.3, Cholesterol 56.4, Sodium 144, Carbohydrate 85.3, Fiber 15.3, Sugar 39.8, Protein 8.1
GRANDMA'S CHRISTMAS CAKE
One bite of this old-fashioned spice cake will bring back memories. Loaded with raisins and nuts, it tastes extra special drizzled with the rich buttery sauce. -Linda Stemen, Monroeville, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings (2-2/3 cups sauce).
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the sugar, raisins, water and butter. Bring to a boil. Reduce heat to medium; cook, uncovered, until sugar is dissolved, about 5 minutes. Remove from the heat; cool., In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and cloves. Add raisin mixture; beat until blended. Fold in pecans. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until cake springs back when lightly touched, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For sauce, in a large saucepan, bring cream to a boil; stir in butter and sugar until smooth. Reduce heat; stir a small amount of hot liquid into egg yolks. Return all to the pan, stirring constantly. Cook until sauce is slightly thickened and coats the back of a spoon (do not boil). Remove from the heat; stir in brandy. Serve warm with cake.
Nutrition Facts : Calories 624 calories, Fat 35g fat (19g saturated fat), Cholesterol 124mg cholesterol, Sodium 271mg sodium, Carbohydrate 75g carbohydrate (49g sugars, Fiber 2g fiber), Protein 5g protein.
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