Hi to you all,can you tell my how to make the best Christmas cake?!
Answers: Do you think its to late to make one anyway! cheers xx
Gosh! christmas cake? I just made one that turn out perfectly but gosh it took a bit of time so here goes:
RICH CHRISTMAS CAKE:
1 3/4 cups of orange juice
3/4 c of dark rum of brandy (can omit)
2 Tbs grated orange rind
500g Currants
500g Raisins
2 C sultanas
2 C chopped dates
150g crytalised ginger chopped
150g bag of mixed peel
150g bag of glace cherries
1/2 tsp vanilla essence
1/4 tsp almond essence (can omit)
2 tsp grated lemon rind
1 C blanched almonds
2 1/2 C high grade flour
1/2 tsp baking soda
1 tsp cinnamon
1 tsp mixed spice
1/2 tsp nutmeg
250g butter
1 1/2 C brown sugar
2 Tbs of treacle
5 eggs
In a saucepan, bring to the boil orange juice run and lemon rind. Remove from heat and pour over dried fruit. Cover and leave over night.
Stir essences, lemon rind and almonds into saucepan. Sift flour, soda, and spices into a bowl.
Cream butter sugar and treacle until light and fluffy. add eggs one at a time, beating well after each addition.
Fold in dry ingredients alternatley with fruit mixyure to get even distibution. Line a deep square 23cm tin with two layers of brown paper followed by one layer of baking paper.
Spoon mixture into athe tin. Bake at 150c for 4 hours oruntil skewer comes out clean when inserted. Leave in tin until cold. wrap in foil and store in cool place.
Good luck
CHRISTMAS CAKE
1 c. vegetable oil
2 c. sugar
3 eggs
3 c. flour
1 tsp. soda
1 tsp. cinnamon
1/4 tsp. salt
2 c. whole fresh cranberries
2 c. peeled and chopped apples
1 c. chopped pecans
1 tsp. vanilla
Confectioners' sugar
Beat oil, sugar, and eggs in electric mixer until smooth. Mix dry ingredients together and add to oil mixture, stirring by hand - dough will be stiff. Add cranberries, apples, pecans, and vanilla, stirring well. Bake in greased and floured bundt pan in preheated 325 degree oven for 60 minutes, then in 350 degree oven for 15 to 20 minutes. Remove from oven and cool in pan for 15 minutes. Turn out and dust with confectioners' sugar.
This cake can be baked in small loaf pans for Christmas giving.
christmas cake
2 (8 ounce) containers candied cherries
1 (8 ounce) container candied mixed citrus peel
2 cups raisins
1 cup dried currants
1 cup dates, pitted and chopped
2 (2.25 ounce) packages blanched slivered almonds
1/2 cup brandy
1/2 cup all-purpose flour
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter
2 cups packed brown sugar
6 eggs
3/4 cup molasses
3/4 cup apple juice
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.
Graham Cracker Cake
1 box Graham Cracker Crumbs
6 eggs
1 cup brown sugar
2 sticks butter, melted
half cup Brandy or Sherry or orange juice
Blend all the above, beating in the eggs one at a time.
Stir in:
8 ounce box candied green cherries
8 ounce box candied red cherries
8 ounce box white raisins
8 ounce box chopped dates
16 ounces (2 cups) chopped pecans or blend of pecans and walnuts
Pour into greased floured tube pan or Bundt pan and bake at 325 F for an hour and a half. Cool 15 minutes on a rack. Upend on cake plate or in tin lined with parchment or waxed paper. Cool completely.
Ice with:
1/2 cup lemon juice and enough powdered sugar to make thinnish glaze.
Will freeze well or store in fridge. Can be made now or just before serving.
It's not too late to make a Christmas cake! Here are some great Christmas Cake ideas from Good Housekeeping. Each recipe has been triple tested in the Good Housekeeping Research Institute Test Kitchen.
Best of luck!
For a simple, traditional cake try:
Snow-Topped Candy-Cane Cake
Part of the batter is tinted pink and flavored with peppermint for a pretty, marbled effect.
INGREDIENTS
2 1/2 cup(s) all-purpose flour
2 cup(s) sugar
4 teaspoon(s) baking powder
3/4 tablespoon(s) salt
1 1/4 cup(s) milk
2/3 cup(s) shortening
1 1/2 teaspoon(s) vanilla extract
6 large egg whites
4 drop(s) red food coloring
1/4 teaspoon(s) mint extract
Mini candy canes and nonmelting chocolate candies, for decoration
Snow-Topped Candy-Cane Cake
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
Part of the batter is tinted pink and flavored with peppermint for a pretty, marbled effect.
INGREDIENTS conv. chart U.S. Metric
2 1/2 cup(s) all-purpose flour
2 cup(s) sugar
4 teaspoon(s) baking powder
3/4 tablespoon(s) salt
1 1/4 cup(s) milk
2/3 cup(s) shortening
1 1/2 teaspoon(s) vanilla extract
6 large egg whites
4 drop(s) red food coloring
1/4 teaspoon(s) mint extract
Mini candy canes and nonmelting chocolate candies, for decoration
Part of the batter is tinted pink and flavored with peppermint for a pretty, marbled effect.
INGREDIENTS conv. chart U.S. Metric
2 large egg whites
1 cup(s) sugar
1 teaspoon(s) light corn syrup
1/4 teaspoon(s) cream of tartar
DIRECTIONS
1. Preheat oven to 350 degrees F. Grease 13-inch by 9-inch metal baking pan. Line bottom with waxed paper; grease paper. Dust pan with flour.
2. In large bowl, combine flour, sugar, baking powder, and salt. Add milk, shortening, and vanilla. With mixer at low speed, beat ingredients until moistened. Increase speed to medium; beat 2 minutes, constantly scraping bowl with rubber spatula. Add egg whites; beat at medium speed 2 minutes, constantly scraping bowl.
3. Remove 2 cups batter to small bowl. Stir in mint extract and 4 drops red food coloring to tint batter pink.
4. Alternately drop large spoonfuls of white and pink batter into pan. With tip of knife or spoon, cut and twist through batters several times to obtain marbled effect.
5. Bake 45 to 50 minutes until toothpick inserted in center of cake comes out almost clean with just a few crumbs attached.
6. Cool cake in pan on wire rack 10 minutes; invert onto wire rack to cool completely. Discard waxed paper.
7. Prepare Fluffy White Frosting: In top of double boiler, over simmering water, with handheld mixer at high speed, beat 2 large egg whites, 1 cup sugar, 1/4 cup water, 1 teaspoon light corn syrup, and 1/4 teaspoon cream of tartar until soft peaks form, about 7 to 10 minutes. Remove double-boiler top from double-boiler bottom; continue beating at high speed until thick enough to spread, about 7 to 10 minutes longer.
8. Place cake on tray or large platter. Frost top and sides of cake.
9. Decorate cake: Arrange candy canes on top of cake to resemble a Christmas tree. Place chocolate candies on tree to resemble ornaments.
For a Norwegian Holiday Treat:
Norwegian Christmas Cake
INGREDIENTS
6 large eggs
sugar
1 cup(s) all-purpose flour
1 tablespoon(s) cornstarch or potato flour
1 1/2 teaspoon(s) baking powder
4 tablespoon(s) instant coffee powder or granules
1 can(s) (6-ounce) frozen orange-juice concentrate, thawed
2 cup(s) heavy or whipping cream
1 teaspoon(s) vanilla extract
2 medium bananas
1 package(s) (7-ounce) marzipan, (almond paste)
1/2 cup(s) raspberries
DIRECTIONS
1. Grease bottom of 10-inch springform pan. Preheat oven to 325 degrees F.
2. In large bowl, with mixer at high speed, beat eggs and 1 cup sugar until light and foamy, 5 to 7 minutes. Stir in 1 tablespoon water. Add flour, cornstarch, and baking powder, stirring until blended. Pour batter into pan; bake 35 to 45 minutes until toothpick inserted in center of cake comes out clean.
3. Cool cake in pan on wire rack 5 minutes; remove cake from pan. While cake is still warm, cut cake horizontally into 2 layers. Place layers, cut-sides up, on rack. In cup, stir instant coffee and 1/4 cup warm water until coffee dissolves. Drizzle coffee mixture over 1 cake layer; drizzle orange-juice concentrate over other cake layer. Cool cake layers completely.
4. In large bowl, with mixer at medium speed, beat heavy or whipping cream, vanilla, and 1/4 cup sugar until soft peaks form. Place coffee-flavored cake layer on cake plate; spread with 1 cup whipped cream. Slice bananas; arrange slices over whipped cream. Top bananas with orange-flavored cake layer.
5. On lightly floured surface, with floured rolling pin, roll marzipan into 11-inch round. Using springform pan as pattern, cut marzipan to fit top of cake. Place marzipan on top of cake.
6. Spread side of cake with half of remaining whipped cream. Spoon remaining whipped cream into decorating bag with large star tube. Decorate top of cake by piping a lattice-work of whipped cream on marzipan; pipe border around top edge of cake. Stud each crossing of the lattice with a fresh raspberry. Refrigerate if not serving right away.
For an Italian Christmas Cake:
Cannoli Cake Roll
This sweet finale has a rich ricotta and cream cheese filling, rolled into an orange-liqueur-spiked sponge cake -- with whipped-cream frosting! If you like, you can transform it into a Christmas log by cutting a 1 1/2-inch-thick diagonal slice off each end of roll, then placing 1 end piece on side of roll and 1 end piece on top of roll to resemble a log with cut branches.
INGREDIENTS
5 large eggs, separated
1 teaspoon(s) vanilla extract
1/2 cup(s) granulated sugar, plus 1 tablespoon per recipe
1/4 teaspoon(s) cream of tartar
1/4 teaspoon(s) salt
3/4 cup(s) cake flour, not self-rising
2 tablespoon(s) orange-flavor liqueur
Confectioners' sugar
This sweet finale has a rich ricotta and cream cheese filling, rolled into an orange-liqueur-spiked sponge cake -- with whipped-cream frosting! If you like, you can transform it into a Christmas log by cutting a 1 1/2-inch-thick diagonal slice off each end of roll, then placing 1 end piece on side of roll and 1 end piece on top of roll to resemble a log with cut branches.
INGREDIENTS
1 1/4 cup(s) ricotta cheese
4 ounce(s) reduced-fat cream cheese (Neufch?tel)
1/2 cup(s) confectioners' sugar
1/2 teaspoon(s) vanilla extract
1/4 teaspoon(s) ground cinnamon
1/4 cup(s) semisweet-chocolate mini pieces
INGREDIENTS
3/4 cup(s) heavy or whipping cream
3 tablespoon(s) confectioners' sugar
2 tablespoon(s) orange-flavor liqueur
1/2 teaspoon(s) vanilla extract
1/4 cup(s) pistsachio nuts, chopped
1 tablespoon(s) semisweet-chocolate mini pieces
DIRECTIONS
1. Prepare Cake: Preheat oven to 375 degrees F. Grease 15 1/2-inch by 10 1/2-inch jelly-roll pan; line with waxed paper; grease paper and dust with flour.
2. In small bowl, with mixer at high speed, beat egg yolks, vanilla, and 1/4 cup granulated sugar until very thick and lemon-colored, about 5 minutes. Set beaten yolk mixture aside.
3. In large bowl, with clean beaters and with mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks form. Beating at high speed, gradually sprinkle in 1/4 cup granulated sugar until sugar dissolves and whites stand in stiff peaks.
4. Transfer beaten egg yolks to another large bowl. With rubber spatula or wire whisk, gently fold beaten egg whites into beaten egg yolks, one-third at a time. Sift and fold flour, one-third at a time, into egg mixture.
5. With metal spatula, spread batter evenly in pan. Bake 10 minutes or until top of cake springs back when lightly touched with finger.
6. Meanwhile, in cup, mix orange liqueur with 1 tablespoon water and remaining 1 tablespoon sugar until sugar dissolves.
7. Sprinkle clean cloth towel with confectioners' sugar. When cake is done, immediately invert hot cake onto towel. Carefully peel off waxed paper and discard. Brush cake with orange-liqueur mixture. Starting from a long side, roll cake with towel jelly-roll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour.
8. Meanwhile, prepare Ricotta Filling: In food processor, with knife blade attached, blend all filling ingredients, except chocolate pieces, until smooth. Transfer filling to bowl; stir in chocolate pieces. Cover and refrigerate filling while cake cools.
9. Assemble cake: Gently unroll cooled cake. With metal spatula, spread filling over cake almost to edges. Starting from same long side, roll cake without towel. Place rolled cake, seam side down, on platter.
10. Prepare Frosting: In small bowl, with mixer at medium speed, beat heavy cream and confectioners' sugar until soft peaks form. With rubber spatula, fold in orange liqueur and vanilla. With metal spatula, spread whipped-cream frosting over cake. Refrigerate cake at least 2 hours before serving. Sprinkle top of cake with chopped pistachios and chocolate pieces just before serving.
For a French Cake:
Mocha Buche de Noel
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
INGREDIENTS conv. chart U.S. Metric
1/2 cup(s) unsweetened cocoa, plus additional for dusting
1/2 teaspoon(s) baking powder
1/8 teaspoon(s) salt
2 tablespoon(s) instant coffee or instant espresso powder or granules
2 teaspoon(s) vanilla extract
6 large eggs, separated
1/2 cup(s) granulated sugar
French for "Yule Log," Buche de Noel is a traditional rolled sponge cake served on Christmas. Ours is distinguished by a rich coffee-flavored cream filling.
INGREDIENTS
4 ounce(s) semisweet chocolate
3 tablespoon(s) butter or margarine
2 tablespoon(s) corn syrup
French for "Yule Log," Buche de Noel is a traditional rolled sponge cake served on Christmas. Ours is distinguished by a rich coffee-flavored cream filling.
INGREDIENTS
1 cup(s) heavy or whipping cream
1 tablespoon(s) instant coffee or instant espresso powder or granules
1/4 cup(s) confectioners' sugar
DIRECTIONS
1. Prepare Mocha Cake: Preheat oven to 375 degrees F. Grease 15 1/2" by 10 1/2" jelly-roll pan; line with waxed paper. Lightly grease waxed paper.
2. In small bowl, combine cocoa, baking powder, and salt. In cup, combine instant coffee and vanilla, stirring to dissolve coffee.
3. In large bowl, with mixer at high speed, beat egg whites until soft peaks form. Sprinkle in 1/4 cup granulated sugar, 1 tablespoon at a time, beating until whites stand in stiff, glossy peaks when beaters are lifted. Set whites aside.
4. In another large bowl, using same beaters, with mixer at high speed, beat egg yolks and remaining 1/4 cup granulated sugar 2 minutes or until thick and pale yellow. With mixer at low speed, add coffee mixture and beat until blended. Beat in cocoa mixture just until blended. With rubber spatula, gently fold egg whites into cocoa mixture, one-third at a time.
5. Spread batter evenly in prepared pan. Bake 12 to 15 minutes or until top of cake springs back when lightly pressed with finger. Cool cake in pan on wire rack 10 minutes.
6. Sprinkle clean kitchen towel with some cocoa. Immediately invert warm cake onto towel; carefully peel off waxed paper. Starting from a long side, roll up cake with towel inside, jelly-roll fashion. Transfer roll, seam side down, to wire rack to cool completely, about 1 hour.
7. Prepare Chocolate Glaze: In 1-quart saucepan, heat chocolate with butter and corn syrup over low heat, stirring occasionally until smooth. Remove saucepan from heat. Let glaze stand at room temperature 15 to 20 minutes to cool slightly and thicken.
8. Prepare Coffee Cream Filling: In medium bowl, with mixer at medium speed, beat cream and instant coffee until soft peaks form. Add confectioners' sugar and beat until stiff peaks form.
9. Gently unroll cooled cake. With metal spatula, spread filling evenly over cake almost to edges. Starting from same long side, roll cake without towel. (Cake may crack slightly as you roll it.) Cut 1 1/2-inch-thick diagonal slice off 1 end of roll and reserve. Transfer roll to large cookie sheet.
10. Spread some glaze over roll, but do not spread glaze on ends. Place reserved end piece on side of roll to resemble cut branch. Spread remaining glaze over branch, leaving cut side unglazed. Refrigerate cake, uncovered, until glaze sets, then cover loosely with plastic wrap and refrigerate 1 hour or up to overnight.
11. With 2 metal spatulas, gently transfer roll to long platter. Garnish platter with Coffee Meringue Mushrooms if you like.
For more Christmas desserts try: http://www.goodhousekeeping.com/search/f...
the best way is save yourself time and go to tesco or asda and buy 1. gives you more time to enjoy christams.
Christmas cake
Serves 8
Preparation time 30 mins to 1 hour
Cooking time over 2 hours
Ingredients
225g/8oz plain flour
1/4 tsp salt
1/2 tsp mixed spice
1/2 tsp ground cinnamon
200g/7oz butter
200g/7oz dark brown sugar
2 tbsp black treacle
1 tbsp marmalade
1/4tsp vanilla essence
4 eggs, lightly beaten
800g/1 3/4 lb mixed dried fruits
100g/3 1/2 oz chopped mixed peel
150g/5oz glace cherries, halved
100g/3 1/2 oz blanched almonds, chopped
brandy
To Decorate the Cake:
200g/7oz marzipan
1-2 tbsp apricot jam, warmed
Royal Icing
3 egg whites
600g/1lb 5oz icing sugar, sieved
11/2tsp liquid glycerine - optional
1 tbsp lemon juice
Method
1. 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.
2. Sieve the flour, salt, mixed spice and cinnamon into a bowl.
3. 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.
4. Mix the eggs a little at a time into the mixture adding a tablespoon of flour mixture with the last amount.
5. Fold in the remaining flour mixture until well mixed and then mix in the dried fruit, mixed peel, glace cherries and the almonds.
6. Turn the mixture into the prepared tin and make a slight hollow in the centre.
7. 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.
8. Remove from the oven and leave to cool in the tin for 15 minutes.
9. Turn out on to a wire rack and leave to cool.
10. 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.
11. Store the cake wrapped in foil and in an airtight tin or plastic container, holes side up.
12. OPTIONAL: For a rich and moist cake, spoon over a few tablespoons of brandy every week until you are ready to ice and decorate your cake.
To Decorate the Cake:
1. Place the cake on a foil board or cake plate.
2. Dust your hands and the work surface with a little icing sugar and knead the marzipan until soft.
3. Roll out half the marzipan to fit the top of the cake and roll out the rest in strips to fit around the sides of the cake.
4. Brush the cake all over with the warmed apricot jam and then place the marzipan on top and around the cake.
5. Cover the cake with a clean tea towel and then leave in a cool place for at least one day.
6. 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.
7. Spread icing all over cake either flat iced using a clean ruler or by forming soft peaks. Decorate with Christmas ornaments.