Non Traditional Christmas Cake No Cherries Recipes

NON-TRADITIONAL CHRISTMAS CAKE - NO CHERRIES

Non-Traditional Christmas Cake - No Cherries image

This is a recipe from www.cuisine.co.nz which I have modified slightly. The 900g mixed dried fruit refers to anything but sultanas, raisins or currants. I used crystallised ginger, dried peaches, dried figs, glace mixed peel, dried papaya, dried dates and dried pineapple. You can use anything you like (for instance dried mango sounds nice but it was too expensive here). To prepare the tin I lined it with 4 sheets of newspaper, then 2 sheets of heavy brown paper, greasing the uppermost sheet. Some people also put damp newspaper around the outside of the tin & tie this with string to secure it, but I didn't have any string. Finally, if you do not want to use alcohol, orange juice is fine in place of the brandy. (Time does not include fruit marinating time).

Provided by LilKiwiChicken

Categories Dessert

Time 3h40m

Yield 1 cake, 30 serving(s)

Number Of Ingredients 19

Ingredients

425 g sultanas
175 g currants
900 g mixed dried fruit, coarsely chopped
1 orange, juice and zest of
440 g crushed pineapple
200 ml brandy, plus extra for finishing
170 g blanched almonds
200 g unsalted butter
200 g brown sugar
5 eggs
1 1/2 teaspoons vanilla essence
1 teaspoon almond essence
70 g ground almonds
1 3/4 cups bread flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
2 teaspoons mixed spice
1 teaspoon nutmeg
200 ml brandy, extra for feeding cake (approximate)

Steps:

Combine sultanas, currants, and chopped dried fruit in the largest mixing bowl you have. Add the orange zest, juice, crushed pineapple (with juice) and brandy. Mix well.
Cover and leave overnight to soak, stirring occasionally. (I left this for two days with no problems).
Turn the oven onto 180 degrees C and toast the almonds until just brown. Remove from the oven, let cool, and add to the fruit mixture.
Turn the oven down to 150 degrees Celsius.
Cream the butter and sugar until light and fluffy.
Add the eggs one at a time, beating to combine. The mixture might curdle but this isn't a problem.
Stir through the vanilla and almond essences, then add to the fruit mixture with the ground almonds. Stir well to combine.
Sift the flour, baking powder and spices together. Mix through the fruit mixture. (My grandma told me that a light hand is necessary & not to overmix - otherwise the cake turns out tough & dry - who am I to argue with grandma?).
Spoon into a prepared baking tin (mine measures 7in x 9in), then bake for 3 hours.
If the top starts browning too quickly cover with baking paper.
Remove from the oven after 3 hours and cool. Gently pierce the top of the cake with a skewer in 10-12 places, then trickle over 3T of the extra brandy.
Wrap in tin foil and baking paper, and store in an airtight tin for 3-4 months. Feed regularly with brandy to keep the cake moist and flavourful.

Nutrition Facts : Calories 438.1, Fat 10.7, SaturatedFat 4.1, Cholesterol 49.6, Sodium 37.2, Carbohydrate 51.9, Fiber 4.8, Sugar 21.4, Protein 5.2

AS-YOU-LIKE-IT CHRISTMAS CAKE

As-you-like-it Christmas cake image

Use your choice of dried fruit, nuts, citrus zest and booze (or even tea) and get your cake made up to six months in advance

Provided by Sarah Cook

Categories Treat

Time 5h20m

Yield Cuts into 10-12 slices

Number Of Ingredients 10

Ingredients

1kg mixed dried fruit (any blend of raisins, sultanas, currants, mixed peel, dried cranberries, glacé cherries, chopped dried apricots, dates, dried figs or dried pineapple)
150ml sherry, brandy, rum or brewed tea, plus extra for feeding
zest and juice 2 oranges, 2 lemons or 4 clementines
250g pack unsalted butter, softened, plus extra for the tin
250g light, soft brown sugar
2 tsp vanilla extract
4 eggs
200g plain flour
2 tsp mixed spice
100g whole or flaked almonds, chopped hazelnuts, walnuts or brazil nuts (optional)

Steps:

Put your chosen dried fruit mixture into a large bowl with your choice of alcohol or tea, citrus zest and juice. Mix well, cover and leave overnight.
Heat oven to 160C/140C fan/gas 3. Butter and double-line a deep cake tin - 20cm round or 18cm square - with enough baking parchment to come about 2.5cm above the top of the tin. Wrap the outside of the tin with a few sheets of newspaper, securing with staples or string.
Beat the butter, sugar and vanilla until creamy, then beat in the eggs one by one. Tip in the flour, mixed spice, soaked dried fruit and any liquid from the bowl, plus your chosen nuts, if using. Stir everything together, then scrape into the cake tin. Using the back of your spoon, make a slight dent in the centre of the mixture, then bake for 1½ hrs.
Reduce oven to 140C/120C fan/gas 1, loosely cover the top of the cake with a double sheet of foil or baking parchment, and bake for another 2 ½ - 3 hrs or until a skewer poked right to the bottom comes out clean. Cool in the tin, then lift out and wrap in greaseproof paper or baking parchment. Keep in a cake tin with a tight-fitting lid, or wrapped in a large sheet of foil, in a cool, dark place for up to 6 months. Open the cake every week or two to feed by poking with a skewer in several places and dribbling over a little more of your chosen alcohol or tea.

Nutrition Facts : Calories 681 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 112 grams carbohydrates, Sugar 97 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.26 milligram of sodium

NO-CANDIED-FRUIT FRUITCAKE

No-Candied-Fruit Fruitcake image

Minus the candied fruit, this traditional cake has a positively natural taste. For those who bake their Christmas giveaways ahead, it freezes beautifully, too.

Provided by Taste of Home

Categories Desserts

Time 2h

Yield 2 fruitcakes.

Number Of Ingredients 11

Ingredients

1-1/2 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
5-1/2 cups pecan halves
2 jars (16 ounces each) maraschino cherries, dried
1 can (20 ounces) crushed pineapple, drained
2 packages (8 ounces each) pitted dates, halved and quartered
6 eggs
1/2 cup orange juice
1/4 to 1/2 cup corn syrup

Steps:

In a large bowl, combine the first four ingredients. Add pecans, cherries, pineapple and dates; toss to coat. Beat eggs and orange juice; add to fruit mixture and mix well. Line two 9x5-in. loaf pans with foil and grease the foil. Pour fruit mixture into pans and press down. Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans. Remove foil. Brush with corn syrup; cool completely.

Nutrition Facts :

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