Easy christmas cake recipe nigella - Uncategorized
Author: Deanna Wang
This cake tastes like Christmas pudding – a very, very good Christmas pudding – the sort the Quakers (as I’m fond of quoting) once magnificently condemned as “the invention of the scarlet whore of Babylon”. A cake that can be made up to a week before Christmas.
- Easy Fruit Cake/Christmas Cake
- Boozy Christmas Cake
- Date and Marmalade Christmas Cake
- Nigella Lawson's Incredibly Easy Chocolate Fruit Cake
- How long before Christmas should you make the cake?
- What keep Christmas cake moist?
- How long before Christmas should you marzipan a cake?
- How do you make a dry Christmas cake moist?
Easy Fruit Cake/Christmas Cake
Found this on an internet search.
Provided by: WelshRarebit
Yields: 0 servings
Number of ingredients: 12
Provided by: WelshRarebit
Yields: 0 servings
Number of ingredients: 12
Ingredients:
- 12 ounces all-purpose flour
- 1 tablespoon pumpkin pie spice
- 4 ounces almond meal
- 8 ounces currants
- 8 ounces golden raisins
- 8 ounces raisins
- 4 ounces cherries
- 8 ounces butter
- 8 ounces soft brown sugar
- 6 eggs
- 8 tablespoons milk
- 1 tablespoon black molasses
How to cook:
- Mix flour, spice and almond meal together. Mix fruit ( I let mine sock in a good glug of brandy for about an hour). Beat butter and sugar to a cream, beat milk and eggs together. Mix together all ingredients. Add the fruit last. Bake for four hours. First hour 180C (Gas 4), then slowly 150C(Gas2).
Tags:
Nigella Lawson Christmas Cake2
Nigella Lawson Christmas Cake2. 37,856 views37K views Home-made fruit cake, delicious
Duration: 6:14
Nigella Lawson's Date and Marmalade Christmas Cake
The British chef shares a classic recipe from her heritage that will win over everyone this
Duration: 3:38
Festive Books & Baking Nigella Lawson's Christmas Cake With My
We're baking an easy, but absolutely delicious chocolate fruit cake GET THE RECIPE
Duration: 42:47
Boozy Christmas Cake
A cake that can be made up to a week before Christmas.
Provided by: loup
Yields: 15 servings
Number of ingredients: 23
Provided by: loup
Yields: 15 servings
Number of ingredients: 23
Ingredients:
- ⅞ pound raisins
- 4 ounces chopped dried apricots
- 2 ounces cherries
- 2 ounces dried cranberries
- 4 ounces pitted prunes
- 8 ounces golden raisins
- Zest of 2 oranges
- 3 chopped preserved root ginger balls
- 1½ teaspoons vanilla essence
- 1 tablespoon brown sugar
- 1½ teaspoons ground cloves
- 1½ teaspoons ground cinnamon
- 1½ teaspoons ground nutmeg
- 1½ teaspoons ground ginger
- 1½ teaspoons salt
- 4 tablespoons brandy
- 4 tablespoons dark rum
- 4 tablespoons port
- 4 tablespoons water
- 9 ounces butter
- 9 ounces self-rising flour
- 9 ounces turbinado sugar
- 5 eggs
How to cook:
- one week before: Put all the fruits, spices, sugar, vanilla, water and booze into a large pan. Mix over a low heat until the liquid is absorbed. Cool and put into an air tight container for 7 days.
- After 7 days Preheat oven to gas 1/250/125 Put the flour, sugar, butter and eggs into a bowl and mix until smooth. Add the fruit and mix.
- Grease a 8 inch loose bottom cake tin and double line with grease proof paper. Pour cake mixture into the tin and cook for approx 3-4 hours.
- Test with a skewer. Decorate as preferred.
Date and Marmalade Christmas Cake
This cake tastes like Christmas pudding – a very, very good Christmas pudding – the sort the Quakers (as I’m fond of quoting) once magnificently condemned as “the invention of the scarlet whore of Babylon”. It’s rich, damp, treacly and so heady, it doesn’t even need the traditional alcohol in it. It also happens to be gluten- and dairy-free, and is a last-minute cake, so very useful if you haven’t got round to making that family recipe that needs to be baked ahead and fed with brandy for 6 months. For US cup measures, use the toggle at the top of the ingredients list.
Provided by: Nigella
Yields: 14 servings
Number of ingredients: 14
Provided by: Nigella
Yields: 14 servings
Number of ingredients: 14
Ingredients:
- 250 millilitres strong black tea
- 500 grams medjool dates
- 150 grams natural colour glace cherries
- 150 grams dried cranberries
- 150 grams sultanas
- 175 grams dark muscovado sugar
- 175 grams coconut oil
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- 200 grams good-quality marmalade (plus more to brush on the cake)
- 200 grams ground almonds
- 100 grams chopped almonds
- 3 large eggs (beaten)
How to cook:
- You will need: 1 x 20cm/8-inch springform cake tin.
- Using your springform cake tin as a template, cut out a baking parchment circle for the bottom, and then make a lining for the sides of the tin that is about 6cm/2¼ inches higher than the height of the tin itself. Do this by making a very long rectangular strip of baking parchment, then fold the long bottom edge in by about 2cm/¾inch, as if turning up a hem, then take a pair of scissors and snip into this hem at intervals as if to make a rough frill. Curl this around the inside of the tin, with the frilly edge flat on the bottom, and then sit your parchment circle on top of the frilled bit to hold it in place.
- Make your tea: I just pour 250ml/1 cup boiling water over a teabag, let it steep, and make sure I take out the bag before adding the tea to the pan. Remove the stones from the dates, and snip each date into 4 pieces, using scissors. Halve the glace cherries, also using scissors. Of course, you can use a knife if you prefer.
- Get out a saucepan that will take all the ingredients, including the tea, and put everything in it except for the almonds and eggs. Place on the heat, stirring to mix, and stir every now and again until it comes to a bubble. Then turn down the heat and let it simmer for 10 minutes, stirring frequently. The stirring not only helps the dates break up and "dissolve", but it also keeps the heat even and stops the mixture catching on the bottom of the pan. After 10 minutes, take the pan off the heat and let the batter stand for 30 minutes; an hour wouldn’t matter.
- Preheat the oven to 150ºC/130ºC Fan/gas mark 2/300ºF. Stir into your cooled batter the ground almonds and the chopped almonds, followed by the beaten eggs, and when it’s all combined – though frankly I could eat the batter just like this – pour it into the prepared tin and even out the top with a spatula, then bake for 1½–1¾ hours. The sides will be coming away from the tin, and the cake, while squidgy, should leave only a slight stickiness (rather than any actual batter) on a cake tester.
- Remove to a wire rack, brush with about 3 tablespoons of marmalade and let the cake cool in its tin (if your marmalade is firm, you may need to warm it a bit first to make it brushable – 20–30 seconds in the microwave, or warmed through in a small saucepan should do). Leave for a day before eating. I like to brush a little more bitter marmalade on top again, before slicing and serving. Obviously, you must feel free to decorate further and more seasonally if you wish.
Nigella Lawson's Incredibly Easy Chocolate Fruit Cake
Yields: 0 servings
Number of ingredients: 18
Number of ingredients: 18
Ingredients:
- Baking Powder ½ tsp
- Ground Almonds 75g
- Plain Flour 150g
- Eggs. Beaten 3
- Cocoa Powder 2 tbsp
- Mixed Spice 1 tsp
- Juice And Finely Grated Zest Of 2 Oranges
- Tia Maria Or Other Coffee Liqueur 125ml
- Honey 225g (175ml)
- Dark Muscovado Sugar 175g
- Soft Butter 175g
- Currants 175g
- Raisins 250g
- Prunes. Scissored Or Chopped 350g
- Bicarbonate Of Soda ½ tsp
- Dark Chocolate-covered Coffee Beans 25g
- Edible Gold Stars 10
- Edible Gold Mini Balls
How to cook:
- Preheat the oven to 150C/130C fan/300F/gas mark 2 and prepare a 20cm x 9cm deep, round, loose-bottomed cake tin by lining the bottom and sides with a double layer of baking parchment, as for the Gorgeously golden fruit cake (though I find that if you use one layer of that tough, reusable silicone baking parchment, my beloved Bake-O-Glide buy online via bake-o-glide.co.uk it does the job well enough, and as the cake is so dark, you dont see if it catches a little).
- Put the fruits, butter, sugar, honey, Tia Maria, orange juice and zests, spice and cocoa powder into a large, wide saucepan and gently bring to the boil, stirring as the butter melts. Simmer the mixture for 10 minutes, then take off the heat and leave to stand for 30 minutes.
- When the 30 minutes are up it will have cooled a little, but you can leave it for longer if you want add the beaten eggs, flour, ground almonds, baking powder and bicarbonate of soda, and stir with a wooden spoon or spatula to combine.
- Pour the fruit cake mixture into the prepared cake tin. Place in the oven and bake for one and three quarters to 2 hours, by which time the top of the cake should be firm but will have a shiny, sticky look. If you insert a cake tester or skewer into it, the cake will still be a little gooey in the middle.
- Put the cake, still in its tin, on a wire cooling rack it will hold its heat and take a while to cool, once cool, take it out of the tin and, if you dont want to eat it immediately (like any fruit cake it has a long life), wrap it in baking parchment or greaseproof paper then in foil and store in a cake or other airtight tin.
- To decorate, though this is optional, place the chocolate-covered coffee beans in the centre of the cake and arrange the gold stars around the perimeter of the top. Then sprinkle some gold mini-balls over the whole cake, and the edible glitter over the top, not minding that you will be a-glitter yourself for a while.
