My Moms Light Christmas Cake Recipes

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CHRISTMAS CAKE



Christmas Cake image

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

2 (8 ounce) containers candied cherries
1 (8 ounce) container candied mixed citrus peel
2 cups raisins
1 cup dried currants
1 cup dates, pitted and chopped
2 (2.25 ounce) packages blanched slivered almonds
½ cup brandy
½ cup all-purpose flour
2 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup butter
2 cups packed brown sugar
6 eggs
¾ cup molasses
¾ cup apple juice

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

GRANDMA BETTIE'S LIGHT FRUIT CAKE



Grandma Bettie's Light Fruit Cake image

An easy light fruit cake that my mother made most years. Try substituting fruits that you like! To me it's the taste and smell of Christmas.

Provided by Leanne Mentz

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time P14DT1h45m

Yield 20

Number Of Ingredients 12

2 cups candied cherries
1 cup raisins
1 cup blanched almonds
1 cup dried pineapple pieces
3 ½ cups all-purpose flour, divided
2 cups white sugar
1 ½ cups butter
6 eggs
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Line two loaf pans with parchment paper.
  • Coat cherries, raisins, almonds, and pineapple with 1 cup flour.
  • Beat sugar, butter, and eggs together until creamy. Sift remaining flour with baking powder and salt. Add to butter mixture; stir in vanilla and almond extracts. Fold in the fruit and almond mixture. Spoon batter into the prepared pans and spread evenly.
  • Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 1 1/2 to 2 hours. Wrap cakes tightly and let age in a cool place for 2 to 4 weeks.

Nutrition Facts : Calories 429.2 calories, Carbohydrate 59.4 g, Cholesterol 92.4 mg, Fat 19.4 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 9.5 g, Sodium 187.2 mg, Sugar 33.2 g

BEST BOILED FRUITCAKE



Best Boiled Fruitcake image

This recipe produces a really moist fruit cake it was given to me by my mom, and it's really easy. My mom uses it for Christmas cake by icing it. I use it for birthdays, Christmas, or just for a treat.

Provided by Mark Richards

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Yield 10

Number Of Ingredients 11

12 ounces candied mixed fruit
5 ounces glace cherries, roughly chopped
2 ounces candied mixed citrus peel
2 ounces chopped walnuts
¾ cup butter
1 teaspoon ground allspice
½ teaspoon baking soda
1 cup milk
12 ounces sifted self-rising flour
2 eggs
1 ½ cups white sugar

Steps:

  • Preheat oven to 325 degrees F (160 degrees C). Line one 8 inch deep sided cake tin with parchment paper.
  • Place the fruit cherries, peel, walnuts, sugar, butter or margarine, mixed spice, baking soda and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool to body temperature.
  • Stir in the flour and the eggs. Pour batter into the prepared pan. Wrap outside of pan with brown paper or newspaper.
  • Bake at 325 degrees F (160 degrees C) for 40 minutes then reduce temperature to 300 degrees F (150 degrees C) and continue to baking cake for 1-1/2 hours. Remove cake from oven and allow it to cool in tin for 5 minutes then turn it out onto a cooling rack, remove greaseproof paper and leave until cool. Cake can be stored for up to 6 months wrapped in foil and in an air tight tin.

Nutrition Facts : Calories 587.5 calories, Carbohydrate 99.4 g, Cholesterol 75.8 mg, Fat 19.4 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 9.8 g, Sodium 621.1 mg, Sugar 38.4 g

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

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!

LIGHT CHRISTMAS CAKE



Light Christmas Cake image

This was one of my mothers favorite Christmas cakes. The recipe came from the "Edith Adams Christmas baking" flyer. She was a nutritionist for the Vancouver Province paper in the 40's & 50's

Provided by Bergy

Categories     Dessert

Time 3h40m

Yield 2 Cakes

Number Of Ingredients 13

1 lb bleached sultana raisins
1/2 lb red cherries
1/2 lb green cherries
1/2 lb blanched almond, slivered
1/2 lb citrus peel, chopped fine
1/2 lb candied pineapple, chopped
1/2 lb butter
1 cup sugar
2 1/2 cups flour
1 teaspoon baking powder
1 1/2 teaspoons cardamom, ground
6 eggs
1/2 cup orange juice

Steps:

  • Prepare fruit and wash raisins the day before.
  • Cream butter and sugar.
  • Add eggs one at a time.
  • Beat until very light.
  • Add sifted flour mixed with cardamom and baking powder.
  • Add orange juice alternately with the flour a little at a time.
  • Dredge fruit with a little extra flour and add to batter.
  • Place in 2 loaf pans, lined with brown paper and greased on the inside.
  • Bake in 250°F degrees oven 2-3 hours or until done.

Nutrition Facts : Calories 3230.6, Fat 166.8, SaturatedFat 67.7, Cholesterol 878.5, Sodium 1195.8, Carbohydrate 391.6, Fiber 32.8, Sugar 218.5, Protein 64.8

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

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

MY MOM'S CHOCOLATE CAKE



My Mom's Chocolate Cake image

A simple, old-fashioned chocolate cake. Great with a chocolate glaze.

Provided by SEBRING SOCKS

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h

Yield 9

Number Of Ingredients 10

½ cup shortening
½ cup unsweetened cocoa powder
1 cup white sugar
1 egg
1 cup buttermilk
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
1 ½ cups sifted all-purpose flour
½ cup hot water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
  • In a large saucepan, melt together the shortening and cocoa. Remove from heat and stir in sugar and egg. Mix buttermilk with baking soda, salt and vanilla, then blend into chocolate mixture. Beat in flour. Stir in hot water. Pour into prepared pan.
  • Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 293.7 calories, Carbohydrate 42.1 g, Cholesterol 21.8 mg, Fat 13 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 3.6 g, Sodium 307.3 mg, Sugar 23.7 g

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