MAKE & MATURE CHRISTMAS CAKE RECIPE - BBC GOOD FOOD
Bake this festive fruit cake in advance of Christmas and feed it regularly with rum, brandy or whisky to build the flavour and keep it moist
Provided by James Martin
Categories Dessert
Total Time 2 hours 35 minutes
Prep Time 25 minutes
Cook Time 2 hours 10 minutes
Yield Cuts into 12-15 slices
Number Of Ingredients 15
Steps:
- Put 1kg mixed dried fruit, the zest and juice of 1 orange and 1 lemon, 150ml brandy or other alcohol, 250g softened butter and 200g light, soft brown sugar in a large pan set over a medium heat.
- Bring to the boil, then lower the heat and simmer for 5 mins. Tip the fruit mixture into a large bowl and leave to cool for 30 mins.
- Heat oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside – tie with string to secure.
- Add 175g plain flour, 100g ground almonds, ½ tsp baking powder, 2 tsp mixed spice, 1 tsp ground cinnamon, ¼ tsp ground cloves, 100g flaked almonds, 4 large eggs and 1 tsp vanilla extract to the fruit mixture and stir well, making sure there are no pockets of flour.
- Tip into your prepared tin, level the top with a spatula and bake in the centre of the oven for 2 hrs.
- Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of your chosen alcohol. Leave the cake to cool completely in the tin.
- To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it.
- Don’t feed the cake for the final week to give the surface a chance to dry before icing.
Nutrition Facts : Calories 678 calories, FatContent 29 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 88 grams carbohydrates, SugarContent 79 grams sugar, FiberContent 3 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.6 milligram of sodium
CHRISTMAS CAKE RECIPES - BBC GOOD FOOD
Celebrate Christmas with a rich, moist fruitcake, or perhaps a modern sponge-based creation. We've got all the recipes you need and tips for decorating, too.
Provided by Good Food team
Number Of Ingredients 1
More about "how to make a christmas cake recipes"
HOW TO MAKE RUM CAKE FOR CHRISTMAS - THE PIONEER WOMAN
From thepioneerwoman.com
Reviews 4.9
Total Time 1 hours 30 minutes
Category Christmas, comfort food, dessert, snack
Cuisine Comfort Food
- For the cake: Preheat oven to 325 F. Grease and flour a bundt cake pan. Sprinkle nuts over bottom of pan. If desired, sprinkle a couple of tablespoons of brown sugar over the nuts. Mix all cake ingredients together. Pour batter into pan over nuts. Smooth out ’til the top is even. Bake for 1 hour, or a little less if the pan is black. Do not overbake!
For the glaze: While cake has ten minutes to go, make the glaze. Melt butter in saucepan. Stir in water and sugar. Boil for 4 to 5 minutes, stirring constantly. Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds. Remove cake from oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes. Invert the cake onto a serving plate. Prick surface a hundred times with a fork (gently, please.) Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides. Cool to room temperature before serving to ensure glaze has soaked in. Eat. Enjoy. And don’t feel guilty. It’s Christmastime!
MY CHRISTMAS CAKE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 3 hours 30 minutes
Calories 355 calories per serving
- Preheat the oven to 150º/300ºF/gas 2. Grease a 20cm square cake tin with butter and line the base and sides with greaseproof paper, lining the sides high.
- Tear the stones out of the dates and prunes, then place all the dried fruit in a food processor and pulse until roughly chopped. Decant the mixture into a large bowl, coarsely grate in the apple, finely grate in the clementine zest and squeeze in the juice. Pour in the stout, mix well and leave aside to soak for a few minutes.
- Meanwhile, blitz the butter and sugar together in the processor until pale, smooth and fluffy. With the processor still running, one-by-one crack in the eggs, then pour in the milk in a steady stream, blitzing until smooth. Scrape this mixture into the bowl of fruit and fold together with a spatula. Sift in the flour, baking powder, cocoa and spices, then fold together again. Transfer to your prepared tin and bake for around 2 hours, or until cooked through and an inserted skewer comes out clean – if it needs a little longer, simply cover the top with greaseproof paper to prevent it from catching. Leave to cool for 30 minutes in the tin, then transfer to a wire rack to cool completely.
- Now the fun bit, the decoration. To make royal icing, whisk 3 large free-range egg whites in a large bowl until fluffy. Sieve 700g of icing sugar separately, then, a spoonful at a time, fold it into the egg whites. Once combined, stir in the juice of ½ a lemon and ½ a teaspoon of glycerine. Beat until it forms stiff peaks, then use it to decorate the cake.
NIGELLA LAWSON TRADITIONAL CHRISTMAS CAKE RECIPE | MAK…
From thehappyfoodie.co.uk
Total Time 2 hours 45 minutes
Cuisine British
This cake allows for approximately 16 slices. You can find quantities for a 12 slice Christmas cake, and a larger 20 slice-sized cake in Nigella Christmas Food, Family, Friends, Festivities.
Preparing the ingredients:
Place all the dried fruit in a saucepan, and add the bourbon or brandy. Bring to the boil, then take it off the heat, covering once cooled, and let it steep overnight, covered. And make sure you take your eggs and butter out of the fridge so that they will be at room temperature for the making of the cake tomorrow.
To prepare your tin:
Line the sides and bottom of a deep, round, loose-bottomed cake tin with a double layer of greaseproof paper or baking parchment. The paper should come up a good 10cm higher than the sides of the tin; think of a lining that’s about twice as deep as the tin. Cut out 2 circles of paper, and 2 very long rectangles that will fit along the sides of the tin and rise up above it like a top hat. Before you put the 2 rectangular pieces in the tin, fold one long side of each piece in towards the centre by account 2cm, as if turning up a hem, then take some scissors and snip into this hem, at approx. 2cm intervals, as if making a rough frill.
Grease the tin, lay one paper circle on the bottom and get one of your long pieces and fit it down one side, with the frilly edge along the bottom, then press down that edge so it sits flat on the circle and holds it in place. Press the paper well into the sides, and repeat with the second rectangular piece. Now place the second circle on top of the 2 pressed-down frilly edges, to help hold the pieces around the edge in place.
To make the cake:
Preheat your oven to 150C/gas mark 2, and prepare your tin (see above). Cream the butter and sugar together, then beat in the grated lemon zest.
Add the eggs one at a time, beating well after each addition, then beat in the black treacle and almond extract.
Sift the dry ingredients together, then mix the soaked fruit alternately with the dry ingredients into the creamed mixture, combining thoroughly. Fold in the chopped pecans.
Put the cake mix into the prepared tin and bake in the oven, for between 2 ¾ – 3 ¼ hours, or until a cake-tester or skewer inserted into the cake comes out cleanish.
When the cake is cooked, brush with a couple of extra tablespoons of bourbon or brandy or other liqueur of your choice. Wrap immediately in its tin – using a double-thickness of tin foil – as this will trap the heat and form steam, which in turn will keep the cake soft on top.
When it’s completely cold, remove the cake from the tin and rewrap in foil, storing, preferably in an airtight tin or Tupperware, for at least 3 weeks to improve the flavour.
CHRISTMAS CAKE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.6
Cuisine British
- To make the icing, lightly whisk the egg whites adding the sugar at intervals. Beat well until the icing reaches soft peaks. Add the glycerine if using and the lemon juice. Spread icing all over cake either flat iced using a clean ruler or by forming soft peaks. Decorate with Christmas ornaments.
CHRISTMAS CAKE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.6
Cuisine British
- To make the icing, lightly whisk the egg whites adding the sugar at intervals. Beat well until the icing reaches soft peaks. Add the glycerine if using and the lemon juice. Spread icing all over cake either flat iced using a clean ruler or by forming soft peaks. Decorate with Christmas ornaments.
TRADITIONAL CHRISTMAS CAKE RECIPES | AUSTRALIAN WOMEN'S ...
From womensweeklyfood.com.au
Total Time 3 hours 30 minutes
Category Morning tea, Afternoon tea, Dessert
Cuisine Other
- Bake 2½-3 hours, until cooked when tested with a skewer. Brush over extra brandy. Cool completely in pan, covered with a layer of foil and a clean tea towel. When cold, wrap in plastic wrap and foil and keep in an airtight container in a cool place.
FRUIT & NUT CAKE TOPPING | FRUIT RECIPES | JAMIE OLIVER ...
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet, https://schema.org/VeganDiet
Calories 218 calories per serving
- Place the apricot jam in a small pan with a splash of water and simmer on a low heat, then remove from heat and leave to cool a little.
- Using a pastry brush, brush the top of the cake with jam and arrange your fruit on top, starting with the bigger pieces, dotting the smaller fruits and nuts in and around the gaps.
- Finish the cake by brushing everything with a final coat of the apricot glaze to give it a lovely gloss.
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