CHRISTMAS CAKE
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
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
TRADITIONAL BRITISH CHRISTMAS CAKE RECIPE
Steps:
- Heat the oven to 300 F/150 C/Gas 2.
Nutrition Facts : Calories 585 kcal, Carbohydrate 107 g, Cholesterol 108 mg, Fiber 4 g, Protein 7 g, SaturatedFat 10 g, Sodium 168 mg, Sugar 75 g, Fat 17 g, ServingSize 4 servings, UnsaturatedFat 0 g
CHRISTMAS TREE CUPCAKES
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F and line a standard 12-cup muffin tin with cupcake liners.
- Add the brown sugar, granulated sugar, and unsalted butter to a large bowl and cream together using a hand or stand mixer.
- Beat in the vanilla, eggs, sour cream and buttermilk.
- In a separate bowl, stir together the all-purpose flour, unsweetened cocoa, instant coffee, baking powder, baking soda and salt.
- Add the dry ingredients into the wet and stir just to combine.
- Divide the batter evenly in the prepared muffin cups and bake for 18 to 20 minutes or until a toothpick comes out clean. Cool completely before frosting.
- In a small bowl, stir together the vanilla frosting and green food coloring. Start with about 5 drops of green food coloring, stir, and see if you like the shade or if you want to add a few more drops to get a deeper green color.
- Spoon the colored frosting into a piping bag fitted with a star tip. Start by piping a center star and then work your way around the top of the cupcake, moving slowly in as you go, to form a triangular shape, like a tree.
- Top with your favorite holiday sprinkles and dust with the confectioner's sugar for a snowy effect.
- Serve and enjoy!
Nutrition Facts : Calories 340 kcal, Carbohydrate 51 g, Cholesterol 42 mg, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, Sodium 254 mg, Sugar 40 g, Fat 14 g, ServingSize 12 Servings, UnsaturatedFat 0 g
COCONUT ANGEL FOOD CAKE
Snow angels make an appearance on the dessert table with a light-as-air angel food cake covered with drifts of fluffy coconut and topped with angel-shaped lollipops.
Provided by Martha Stewart
Categories Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees, with rack in the lower third of oven. Sift together flour and 3/4 cup sugar 4 times.
- Beat egg whites and warm water with a mixer on low speed until foamy, about 3 minutes. Add cream of tartar, vanilla, salt, and coconut extract. Raise speed to medium, and beat until soft peaks form, about 3 minutes. With machine running, add remaining 3/4 cup sugar, 1 tablespoon at a time. Raise speed to high, and beat until peaks are stiff and glossy, but not dry, about 2 minutes.
- Working in 3 batches, sift flour mixture over egg-white mixture, gently folding in each addition with a rubber spatula, being careful not to deflate egg whites.
- Slowly pour batter into a 10-inch angel food cake pan. Gently run a knife through center of batter to release any air bubbles, and smooth using an offset spatula. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes.
- Invert pan onto a wire rack. Let cake cool in pan, about 1 hour. Carefully run a knife around sides of cake to loosen, and turn out onto a large plate or cake stand.
- Pour coconut glaze onto cake, and spread evenly using an offset spatula to cover completely. Gently press coconut onto cake. Let stand until set, about 1 hour. Garnish with lollipops.
TRADITIONAL CHRISTMAS CAKE
This traditional Christmas cake pulls out all the stops - if you have the time, feed it with brandy in the run up to Christmas.
Provided by urbanite001
Time 3h
Yield Serves 8
Number Of Ingredients 0
Steps:
- Heat the oven to 150C/300F/Gas2. Grease a 20cm/8inch round or an 18cm/7inch square cake tin and line the bottom and sides with baking parchment.
- Sieve the flour, salt, mixed spice and cinnamon into a bowl.
- Cream the butter and the sugar in a large mixing bowl and then mix in the sugar, treacle, marmalade and vanilla essence until light and fluffy.
- Mix the eggs a little at a time into the mixture adding a tablespoon of flour mixture with the last amount.
- Fold in the remaining flour mixture until well mixed and then mix in the dried fruit, mixed peel, glace cherries and the almonds.
- Turn the mixture into the prepared tin and make a slight hollow in the centre.
- Bake in the oven for 3 hours and then test with a skewer. If not ready bake for up to another hour testing every 20 minutes until the skewer comes out clean.
- Remove from the oven and leave to cool in the tin for 15 minutes.
- Turn out on to a wire rack and leave to cool.
- Once cool, make a few holes in the cake with a skewer and pour over 3-4 tbspof brandy. Let the brandy soak into the cake.
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