Mums Christmas Cake Recipes

MY MOM'S LIGHT CHRISTMAS CAKE

My Mom's Light Christmas Cake image

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

Ingredients

1/2 lb red cherries
1/2 lb green cherries
1/2 lb mixed fruit
1/2 lb citrus peel (fresh)
8 ounces pineapple juice
1 1/4 cups butter
1 1/4 cups white sugar
6 eggs, beaten well
2 cups sifted flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla
1 lb white raisins
1/2 lb brazil nut, slivered
1/2 lb blanched almond, slivered

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!

MY MUM'S CHRISTMAS CAKE

My Mum's Christmas Cake image

Instructions for cooking much quicker boiled fruit cake given below also. Mum used to make a boiled fruit cake often, sometimes with drained crushed pineapple in the mixture.

Provided by Ninna

Categories Dessert

Time 3h40m

Yield 1 Christmas cake

Number Of Ingredients 14

Ingredients

1 1/2 cups currants, 250g
1 1/2 cups sultanas, 250g
1 1/2 cups raisins, 250g
60 g glace cherries, halved
1 cup butter (250g)
1 cup brown sugar, firmly packed
1/2 cup water, hot
1 teaspoon bicarbonate of soda
1 teaspoon nutmeg
1 teaspoon cinnamon
4 eggs, beaten
250 g plain flour
1/2 cup rum, maybe little more
1/2 cup almonds, blanched to decorate

Steps:

CHRISTMAS CAKE:.
Beat sugar & butter very well; mix in all fruit (soaked in rum overnight), carb soda and spice.
Add eggs and then fold in flour, then add water.
Spoon mixture cake tin lined with 2 thicknesses each of brown and greased greaseproof paper; arrange extra almonds around top - brown paper on top of cake while it is cooking will stop it scorching.
Cook 3 hrs 150degC (300degF), lower for fan forced - check cake with skewer or knife if it comes out clean it is cooked.
BOILED FRUIT CAKE:
Soak fruit with rum overnight.
Then boil everything together, other than eggs and flour; now add eggs and fold in flour.
Cook at 150oC (300degF), for 2 1/2 hours.
NB: Check both types of cakes after 2 hours.

Nutrition Facts : Calories 6780.6, Fat 247.2, SaturatedFat 127.3, Cholesterol 1334, Sodium 3306.2, Carbohydrate 1049.2, Fiber 51.9, Sugar 687.2, Protein 98.9

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