Maries Christmas Cake Recipes
MARIE'S CHRISTMAS CAKE
I have not tried this recipe. I'm posting this recipe for safe keeping. I found this recipe in From Babas' Kitchen To Ours. I have used this recipe for the wedding cakes for my two daughters.
Provided by internetnut
Categories Dessert
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Wash raisins. Pour boiling water over them and let stand for a few minutes. Drain throughly and dry between towels. Chop half the cherries. Combine fruit and add honey. Mix well and let stand overnight. Sift flour, salt, soda and spices.
- Cream butter. Add sugar gradually, then add one egg at a time, beating well after each one. Break up jelly and add. Add flour mixture, nuts, fruit and flavoring. Bake in 300 oven.
- Makes a 12 pound cake.
Nutrition Facts : Calories 2324.3, Fat 92.4, SaturatedFat 35.3, Cholesterol 401, Sodium 1446.7, Carbohydrate 372.4, Fiber 19.6, Sugar 253.7, Protein 34.3
MARIE-CLAUDE'S ORANGE CAKE
This cake is the one my mother is preparing like a chef! It is really simple but excellent. You cannot fail it. Good luck and degustez avec bon! (The cake will look dark orange so if you use black decoration on it, it is a perfect Halloween dessert).
Provided by EMMITSKA
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix together the vegetable oil, sugar and eggs. Stir in yogurt and orange zest. Combine the flour and baking powder; stir into the mixture just until blended. Pour the dough into a greased 9x13 inch baking pan.
- Bake for 30 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Poke holes in the cake with a knife, and pour the juice from the oranges over the cake slowly until it has all been absorbed.
Nutrition Facts : Calories 213.3 calories, Carbohydrate 32.8 g, Cholesterol 31.6 mg, Fat 8 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 1.5 g, Sodium 59.8 mg, Sugar 20.1 g
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From pbs.org
Estimated Reading Time 2 mins
- Put all the dried fruit in a container, pour over the sherry and stir in the orange zest. Cover with a lid, and leave to soak for 3 days, stirring daily.
- Grease and line a 23cm (9in) deep round tin with a double layer of greased greaseproof paper. Preheat the oven to 285F.
- Measure the butter, sugar, eggs, treacle and almonds into a very large bowl and beat well. Add the flours and mixed spice and mix thoroughly until blended.
- Bake in the centre of the preheated oven for 4-4½ hours or until the cake feels firm to the touch and is a rich golden brown. Check after 2 hours, and, if the cake is a perfect color, cover with foil.
- When cool, pierce the cake at intervals with a fine skewer and feed with a little extra sherry. Wrap the completely cold cake in a double layer of greaseproof paper and again in foil and store in a cool place for up to 3 months, feeding at intervals with more sherry.
- To prepare the cake ahead: Prepare the fruit and soak in sherry 3 days ahead - this is essential to plump up and flavor the fruit. Make the cake and wrap as in stage 4.
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