Christmas Cake Recipies

If you are looking for Christmas Cake Recipies, the page is the right place to get Christmas Cake Recipies.

Sue's Christmas Cake

While serving you guests with tasty Christmas Cake Recipies, you need to know how to bake Sue's Christmas Cake:

Ingredients

• 1lb 2oz currants
• 8oz sultanas
• 4oz cut mixed peel
• 6oz glacé cherries
• or 2lb 4oz of dried mixed fruit & peel
• 10oz plain flour
• A pinch of salt
• 1/2 level teaspoon mixed spice
• 1/2 level teaspoon ground cinnamon
• 10oz margerine
• 10oz soft brown sugar
• Grated rind of half a lemo
• 6 eggs, beaten
• 3 tbsps brandy (or the contents of a 'miniature'

Oven temperature: cool (150c gas mark 1-2)

Grease a 9" square cake tin, then line it with two layers of greased greaseproof paper. Mix the fruit and peel with the flour, salt and spices. Cream the margerine, sugar and lemon rind until pale and fluffy. Add the eggs a little at a time. I use a hand mixer for this. Fold in half the flour and fruit mix and stir well, then fold in the rest with half the brandy. Put into the tin, smooth the top and leave a slight indentation in the middle so that as it rises it should end up being pretty much flat on the top! Place it on a layer of newspaper at the bottom of the oven and bake for 4 1/2 hours. Check on the cake after 2 1/2 hours and cover the top with two layers of greaseproof paper if it looks as though it might be starting to brown already. Leave it to cool in the tin, turn it out and store in an airtight tin. Feed it with brandy over the next few weeks. (Using a fork, prick holes all over the top of the cake, and pour two or three teaspoons of brandy over the surface.) I make this cake in the October half term and by Christmas it's gorgeous.


Light Christmas Cake

Light Christmas Cake comes among a selected fun and tasty Christmas Cake Recipies.

This cake should be made 1 or 2 weeks before Christmas as, not having the quantity of fruit of a traditional cake, it won't keep so long.

Ingredients

• 6oz currants
• 6oz sultanas
• 4oz cut mixed peel
• 6oz glacé cherries
• 4oz glacé pineapple
• 8oz self raising flour
• 2oz ground almonds
• 8oz margerine
• 8oz caster sugar
• Grated rind and juice of half a lemo
• 4 eggs, beaten
• 3 tbsps brandy (or the contents of a 'miniature')

Oven temperature: warm (170c, 325f, gas mark 3)

Grease a 9" square cake tin, then line it with two layers of greased greaseproof paper. Cream the margerine, sugar and lemon rind until pale and fluffy and stir in the ground almonds. Add the eggs a little at a time beating well. I use a hand mixer for this.

Add 3 tbsps of flour to the fruit and peel, mixing well. Fold these ingredients alternately with the rest of the flour, the grated lemon rind and lemon juice, into the creamed mixture. Lastly stir in the brandy.
Put into the tin, and bake in the centre of the oven for 2 and a half hours, or till risen and firm to the touch. Leave it to cool in the tin.

Store it wrapped in greaseproof paper in an airtight tin.

Tropical Rich Fruit Cake

Tropical Rich Fruit Cake is the one delicacy that makes Christmas Cake Recipies truly memorable.

Instead of the traditional fruit used in a rich fruit cake like sultanas and currants, this recipe uses tropical ones like pineapple, papaya and mango giving a very different flavour and a lovely, moist cake for celebrations like Christmas, birthdays, anniversaries and other important occasions.

Ingredients

• 6oz raisins
• 4ozs ready to eat dried apricots
• 4ozs stoned dates
• 3ozs ready to eat dried mango
• 3oz ready to eat dried papaya
• 3oz dried pineapple
• 2oz dried cherries
• 2oz dried cranberries
• 3oz crystallised ginger
• 4oz chopped almonds
• 1 apple, peeled, cored and grated Rind of one lemon, grated
• Juice of one lemon
• 8fl oz (200ml) rum or other spirit
• 7oz self raising (cake) flour
• 1/2tsp mixed spice
• 1/2tsp ground cinnamon
• 1/2tsp ground nutmeg
• 1/2tsp salt
• 7oz softened butter
• 3oz demerara (light brown) sugar
• 3oz black treacle (molasses is a good substitute)
• 3 beaten eggs

Method

1. Cut up any large pieces of dried fruit, they should all be no larger than one inch cubes. Put all the dried fruit (not apple or lemon) in a large bowl, add half the rum or other spirit, cover with a clean cloth and leave overnight.
2. Grease then line an 8in cake tin (pan) with a double layer of greaseproof (wax) paper, grease the paper. Preheat oven to 150 deg C (300 deg F).
3. Mix the lemon rind and juice with the grated apple then stir it and the chopped almonds into the dried fruit mixture. Sieve (strain) the flour and spices together.
4. Cream the butter, demerara sugar and black treacle together - it's easiest to do this with an electric mixer until relatively lighter in colour and fluffier.
5. Gradually beat in the eggs then fold in the sieved flour and spices. Again do this gradually, a bit at a time.
6. Stir the dried fruit, nuts and apple into the cake mixture.
7. Transfer the mixture to the prepared cake tin (pan) and bake for about 2 hours 30 minutes. A skewer or fine bladed knife should come out clean when it is done. If the top of the cake is browning too fast, cover it with foil for the last 15 to 20 minutes. When it's cooked, leave to cool in the cake tin.
8. When it's cold, make holes in the cake with a skewer or fine bladed knife and use the remaining rum to pour into the cake.
9. Wrap it in greaseproof paper then store in an airtight container. In a cool, dry place, it should keep for at least 6 weeks.
10. You can cover with marzipan and then icing in the traditional way.

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