Simmer Stir Christmas Cake Recipes

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SIMMER-&-STIR CHRISTMAS CAKE



Simmer-&-stir Christmas cake image

An easy-to-make alternative to traditional Christmas cakes which requires no beating

Provided by Mary Cadogan

Categories     Dinner, Treat

Time 3h45m

Yield Makes a 20cm round cake

Number Of Ingredients 14

175g butter, chopped
200g dark muscovado sugar
750g luxury mixed dried fruit (one that includes mixed peel and glacé cherries)
finely grated zest and juice of 1 orange
finely grated zest of 1 lemon
100ml/3½ fl oz cherry brandy or brandy plus 4 tbsp more
85g macadamia nut
3 large eggs, lightly beaten
85g ground almond
200g plain flour
½ tsp baking powder
1 tsp ground mixed spice
1 tsp ground cinnamon
¼ tsp ground allspice

Steps:

  • Put the butter, sugar, fruit, zests, juice and 100ml/3½fl oz brandy in a large pan. Bring slowly to the boil, stirring until the butter has melted. Reduce the heat and bubble for 10 minutes, stirring occasionally.
  • Remove the pan from the heat and leave to cool for 30 minutes.
  • Meanwhile, preheat the oven to 150C/gas 2/ fan 130C and line a 20cm round cake tin. Toast the nuts in a dry frying pan, tossing them until evenly browned, or in the oven for 8-10 minutes - keep an eye on them as they burn easily. When they are cool, chop roughly. Stir the eggs, nuts and ground almonds into the fruit mixture and mix well. Sift the flour, baking powder and spices into the pan. Stir in gently, until there are no traces of flour left.
  • Spoon the mixture into the tin and smooth it down evenly - you will find this is easiest with the back of a metal spoon which has been dipped into boiling water.
  • Bake for 45 minutes, then turn down the heat to 140C/gas 1/ fan120C and cook for a further 1-1¼ hours (about a further 1¾ hours if you have a gas oven) until the cake is dark golden in appearance and firm to the touch. Cover the top of the cake with foil if it starts to darken too much. To check the cake is done, insert a fine skewer into the centre - if it comes out clean, the cake is cooked.
  • Make holes all over the warm cake with a fine skewer and spoon the extra 4tbsp brandy over the holes until it has all soaked in. Leave the cake to cool in the tin. When it's cold, remove it from the tin, peel off the lining paper, then wrap first in baking parchment and then in foil. The cake will keep in a cupboard for up to three months or you can freeze it for six months.

MINI CHRISTMAS CAKES



Mini Christmas Cakes image

This recipe makes enough for 24 luxurious mini fruitcakes. They make a thoughtful Christmas gift for neighbors, work colleagues or teachers, or as part of a gift basket. You can decorate them differently by making one for each family member which makes it a lot more fun.

Provided by Ita

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time P12DT10h30m

Yield 24

Number Of Ingredients 22

3 cups dried currants
1 ¼ cups raisins
1 cup sultana raisins
½ cup candied red cherries, chopped
8 fluid ounces brandy
grated zest of 1 large orange
grated zest of 1 large lemon
1 cup unsalted butter, softened
2 tablespoons unsalted butter, softened
1 cup brown sugar
2 tablespoons brown sugar
3 large eggs, beaten
1 tablespoon molasses, or more to taste
1 cup all-purpose flour
½ cup self-rising flour
¼ cup ground almonds
2 teaspoons mixed spice
½ cup ground almonds
6 tablespoons apricot jam
2 ½ (4 ounce) packages marzipan
½ (1 lb 8 oz) box white fondant
1 teaspoon blue food coloring

Steps:

  • Combine currants, raisins, sultana raisins, and candied cherries in a plastic container with a lid. Pour brandy over dried fruit; stir in orange and lemon zest. Close container and set aside to soak for 2 to 3 days. Stir or shake container every few hours as you remember.
  • Preheat oven to 275 degrees F (135 degrees C). Line a baking sheet with 24 cupcake cases or lightly grease 24 ramekins.
  • Combine 1 cup plus 2 tablespoons butter and 1 cup plus 2 tablespoons brown sugar in a bowl and beat with an electric mixer until well combined. Add eggs and molasses and beat well. Stir in all-purpose flour, self-rising flour, almonds, and mixed spice until well combined. Fold in almonds and soaked fruit; mix well. Spoon mixture into the prepared cases or ramekins.
  • Bake in the preheated oven on the center rack until a toothpick inserted in the middle of a cake comes out clean, about 90 minutes. Allow to cool in their cases.
  • Store in airtight tins or wrap them tightly in greaseproof paper and aluminum foil for at least 10 days before decorating.
  • Heat jam in the microwave for 10 seconds until warmed and brush onto each cake.
  • Roll out marzipan between 2 sheets of plastic wrap. Cut out circles with a round cookie cutter or a glass with the same diameter as the cakes. Arrange marzipan circles on top of the jam on each mini fruitcake. Store fruitcakes in an airtight container before finishing the final decoration, 8 hours to overnight.
  • Roll out white fondant between 2 sheets of plastic wrap and cut out circles with the same diameter as the cakes. Press a cookie stencil with a snowflake pattern onto the fondant circles. Color in the snowflake pattern with blue food coloring using a small brush and place on top of the marzipan layer. Repeat with remaining cakes.

Nutrition Facts : Calories 421.9 calories, Carbohydrate 66.5 g, Cholesterol 46.1 mg, Fat 14.2 g, Fiber 3.3 g, Protein 4.8 g, SaturatedFat 6.1 g, Sodium 57.9 mg, Sugar 41.5 g

CHRISTMAS WREATH CAKE



Christmas Wreath Cake image

A really good fruit cake recipe, one you can eat the same day you make it; it's even better if you let sit for awhile.

Provided by Karen D.

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 3h30m

Yield 16

Number Of Ingredients 14

1 ½ cups raisins
1 cup red and green candied cherries
¾ cup dates, pitted and chopped
¾ cup candied pineapple, diced
¾ cup chopped walnuts
½ cup flaked coconut
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup butter
1 ¼ cups white sugar
1 teaspoon lemon zest
4 eggs
2 teaspoons lemon juice

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Line a tube pan with 2 layers of brown paper or parchment, and grease well.
  • In a large bowl, whisk together flour, baking powder, and salt. Mix in raisins, dates, cherries, pineapple, walnuts, and coconut. Stir until all fruit is coated.
  • In another large bowl, cream the butter with the white sugar. Add lemon rind, lemon juice, and eggs; mix well. Stir in fruit mixture. Spread batter into prepared pan.
  • Bake for 2 hours or until a tester comes out clean. Cool completely on a wire rack.

Nutrition Facts : Calories 413 calories, Carbohydrate 62 g, Cholesterol 77 mg, Fat 17.3 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 8.7 g, Sodium 221.4 mg, Sugar 38.1 g

GRANDMA'S CHRISTMAS CAKE



Grandma's Christmas Cake image

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

2 cups sugar
2 cups raisins
2 cups water
1 cup butter, cubed
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon each ground nutmeg and cloves
1 cup chopped pecans
BRANDY BUTTER SAUCE:
1 cup heavy whipping cream
1 cup butter, cubed
1 cup sugar
4 large egg yolks, lightly beaten
1/4 cup brandy

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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