HOW TO MAKE CHRISTMAS CAKE RECIPES

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MAKE & MATURE CHRISTMAS CAKE RECIPE - BBC GOOD FOOD



Make & mature Christmas cake recipe - BBC Good Food image

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

1kg mixed dried fruit (use a mix of raisins, sultanas, currants, cherries, cranberries, prunes or figs)
zest and juice 1 orange
zest and juice 1 lemon
150ml brandy, Sherry, whisky or rum, plus extra for feeding
250g pack butter, softened
200g light soft brown sugar
175g plain flour
100g ground almond
½ tsp baking powder
2 tsp mixed spice
1 tsp ground cinnamon
¼ tsp ground cloves
100g flaked almonds
4 large eggs
1 tsp vanilla extract

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

MARMALADE CAKE | FRUIT RECIPES | JAMIE OLIVER



Marmalade Cake | Fruit Recipes | Jamie Oliver image

This sticky orange cake is a joy, and it’s simple to make. Even better, it contains mostly pantry ingredients, so is pretty cheap to make.

Total Time 1 hours 10 minutes

Yield 10

Number Of Ingredients 8

200 g unsalted butter (at room temperature) plus extra for greasing
4 small oranges
4 tablespoons demerara sugar
200 g golden caster sugar
6 heaped tablespoons fine-cut marmalade
4 large free-range eggs
200 g self-raising flour
50 g ground almonds

Steps:

    1. Preheat the oven to 180ºC/gas 4. Grease the base and sides of a 23cm loose-bottomed cake tin.
    2. Thinly slice 2 of the oranges. Sprinkle the base of the cake tin with demerara sugar, then arrange the orange slices over the base in a slightly overlapping layer.
    3. Cream the butter and caster sugar until pale and fluffy, then beat in 3 heaped tablespoons of marmalade, followed by the eggs.
    4. Fold in the flour, ground almonds and a pinch of sea salt. Finely grate in the zest from the remaining oranges, and squeeze in all the juice and fold through.
    5. Carefully pour the cake batter into the tin. Place in the oven and bake for about 50 minutes, or until golden and firm to touch.
    6. Remove from the oven and allow to stand for a few minutes. Very carefully, while it’s still slightly warm, turn out the cake onto a serving plate.
    7. Prick holes in the cake with a skewer. Make a glaze by warming the rest of the marmalade in a pan with a little water. Spoon this over the cake.
    8. Serve warm or at room temperature with yoghurt, cream or ice cream.

Nutrition Facts : Calories 470 calories, FatContent 24.5 g fat, SaturatedFatContent 12.9 g saturated fat, ProteinContent 6.7 g protein, CarbohydrateContent 6.7 g carbohydrate, SugarContent 54.5 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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This sticky orange cake is a joy, and it’s simple to make. Even better, it contains mostly pantry ingredients, so is pretty cheap to make.
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Total Time 1 hours 10 minutes
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    1. Preheat the oven to 180ºC/gas 4. Grease the base and sides of a 23cm loose-bottomed cake tin.
    2. Thinly slice 2 of the oranges. Sprinkle the base of the cake tin with demerara sugar, then arrange the orange slices over the base in a slightly overlapping layer.
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