Cake - Old bero christmas cake recipe
Author: Jose Watson
I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother. An old-fashioned Christmas Cake Recipe from 1941 with fruit, chopped walnuts, spices and rum.
Traditional British Christmas Cake
Looking for an Old Fashioned British Christmas cake recipe? This vintage family recipe dates back about 100 years - and it tastes amazing!
Provided by: April Harris
Total time: 300 minutes
Cook time: 90 minutes
Prep time: 30 minutes
Yields: 20 servings
Cuisine: British
Number of ingredients: 31
Provided by: April Harris
Total time: 300 minutes
Cook time: 90 minutes
Prep time: 30 minutes
Yields: 20 servings
Cuisine: British
Number of ingredients: 31
Ingredients:
- 1 pound currants
- 6 ounces sultanas
- 4 ounces raisins
- 4 ounces mixed peel
- 4 ounces glacé cherries (not maraschino cherries, halved)
- ¾ cup dark rum or sherry (original recipe calls for 1 tablespoon)
- 1 ounce almonds, chopped
- 1 ounce ground almonds (ground almonds are also known as almond flour)
- 9 ounces plain flour (plain flour is also known as all purpose flour)
- 2 level teaspoons cocoa
- 1 level teaspoon salt
- 1 level teaspoon baking powder
- 2 level teaspoons mixed spice
- 9 ounces butter, softened
- 4 eggs, beaten
- 9 ounces soft brown sugar
- finely grated rind of 1 lemon
- 1 teaspoon coffee essence (this is optional)
- For the Almond Icing (If you prefer you can use ready made Marzipan, available in most grocery stores)
- 8 ounces ground almonds (ground almonds are also known as almond flour)
- 4 ounces caster sugar (caster sugar is also known as superfine sugar )
- 5 ounces sifted icing sugar (icing sugar is also known as confectioner’s sugar)
- 2 ounces butter
- 2 egg yolks ((reserve the whites for the Royal icing))
- 1 teaspoon lemon juice
- 3 to 4 tablespoons sieved apricot jam (to make the almond icing stick)
- For the Royal Icing (You can also use ready made Royal icing if you prefer.)
- 4 egg whites
- 1½ pounds sifted icing sugar
- 1 teaspoon lemon juice
- 1 teaspoon glycerine (available from pharmacies & cake supply stores)
How to cook:
- Mix the currants, sultanas, raisins, mixed peel and glacé cherries together and pour the rum over top. Cover and set aside for a few hours or overnight. If there is a large amount of alcohol in the bottom of the bowl or pan when you go to make the cake, drain a bit of it off, but if there are only a couple of tablespoons you can safely leave it.
- To make the cake, preheat the oven to 325°F (165°C or 150°C for fan ovens).
- Grease an 8 to 10 inch (20 to 24 cm) in diameter, at least 2½ inches (6 to 7 cm) deep) cake pan with butter and line with baking parchment. (The smaller pan will cook more slowly as the cake will be thicker.) My favourite pan is 10 inches in diameter. I like to use a springform pan as it makes the cake easier to remove from the pan.
- Mix the soaked dried fruit with the chopped and ground almonds. Set aside.
- Sift the flour, cocoa, salt, baking powder and mixed spice together..
- In a separate bowl, cream the butter and brown sugar.
- Add the lemon rind.
- Add the beaten eggs a little at a time, beating after each addition.
- Fold in the flour mixture, the coffee essence and then the dried fruit and nuts.
- Turn the mixture into the prepared cake pan and smooth over the surface, making a slight hollow in the centre so the cake will rise evenly.
- Bake at 325ºF (160ºC or 150ºC for a fan oven) for 45 minutes, and then reduce the temperature to 300ºF (150ºC or 140ºC for a fan oven) for a further 40 to 60 minutes or until a skewer inserted in the centre of the cake comes out clean. Do keep an eye on the cake while it is baking as oven temperatures do vary radically and you don't want it to burn. Equally you do not want the cake under-cooked, so be sure that the skewer is coming out clean from the centre of the cake. That is when it is done, regardless of baking time.
- Cool the cake in the pan for at least an hour and then carefully remove it to cool on a wire rack.
- After the cake is completely cook you can wrap it in foil. If you are making it well ahead of time, you can keep it in a cool dry place for six to eight weeks, feeding it once a week with a bit more rum. Of course, if you make the cake closer to the time you want to serve it, you can still 'feed' it in this way once a week until you cover it with marzipan.
- A day or so before serving, we traditionally cover our Christmas cakes with marzipan and royal icing. You can use store bought marzipan and royal icing if you prefer (and I always do!) but the traditional recipes follow.
- To make the marzipan from scratch, mix the ground almonds, sugar and icing sugar together.
- Rub or cut the butter into this mixture until it looks like coarse breadcrumbs.
- Mix the egg yolks and lemon juice and add them to this mixture.
- Work the paste to a stiff but pliable consistency, adding a bit more lemon juice if it seems dry.
- Divide the almond paste in half.
- Using a light dusting of corn flour (corn starch) to prevent sticking, roll the first half into a circle that will cover the top of the cake.
- Brush the top and sides of the cake with the sieved apricot jam, and apply the circle to the top of the cake, pressing firmly.
- Using your hands, roll the second half of the almond paste into a long roll and then flatten it as evenly as you can with a rolling pin. This piece needs to be wide enough to cover the sides of the cake.
- Press the flattened roll along the sides of the cake, pressing firmly and sealing the joins between the top and sides with your fingers.
- Leave the cake in a cool airy place for several hours so the almond paste can dry out a bit.
- To make the royal icing, beat the egg whites lightly.
- Add the lemon juice and glycerine.
- Beat in enough icing sugar to make a thick coating consistency that rolls easily off a wooden spoon, but leaves it coated.
- Place the marzipan topped cake on a piece of greaseproof or waxed paper. Have a palette knife to hand to help guide the icing. Pour the icing bit by bit over the top of the cake, spreading it with the knife. Let it find its way down the sides, guiding it with the knife until the cake is completely covered. Leave the cake in a cool airy place overnight, or until the icing has set.
Decorating Bero Christmas Cake
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Christmas Cake
An old-fashioned Christmas Cake Recipe from 1941 with fruit, chopped walnuts, spices and rum.
Provided by: Libby Hakim
Total time: 195 minutes
Cook time: 150 minutes
Prep time: 45 minutes
Yields: 64 servings
Cuisine: Australian
Number of ingredients: 15
Provided by: Libby Hakim
Total time: 195 minutes
Cook time: 150 minutes
Prep time: 45 minutes
Yields: 64 servings
Cuisine: Australian
Number of ingredients: 15
Ingredients:
- 225 grams butter
- 1 cup brown sugar ((200 grams))
- 4 eggs
- 3 cups plain flour
- 1/2 teaspoon nutmeg
- pinch salt
- 450 grams currants ((3 cups))
- 450 grams sultanas ((3 cups))
- 340 grams raisins ((2 cups))
- 90 grams glace cherries, halved ((2/3 cup))
- 90 grams walnuts, chopped ((2/3 cup))
- 1 teaspoon bicarb soda
- 1/2 cup rum or brandy ((plus a little extra to brush over the cake once it's out of the oven))
- 1 tablespoon white vinegar
- 1/2 cup hot milk
Nutrition:
- Calories: 140 kcal
- Carbohydrate: 24 g
- Protein: 2 g
- Fat: 4 g
- Saturated Fat: 2 g
- Cholesterol: 18 mg
- Sodium: 51 mg
- Fiber: 1 g
- Sugar: 13 g
- Serving Size: 1 serving
- Pre-heat oven to slow (150 degrees celsius or 140 degrees celsius, fan-forced)
- Line a round cake tin (approx 24cm in diameter) with 3 layers of baking paper.
- Cream butter and sugar until the mixture is pale and creamy. Beat on med-high if using a stand mixer.
- Add eggs and beat again (on med if using a stand mixer).
- Sift flour, salt and nutmeg.
- Add dry ingredients to mixture alternately with the fruit and nuts, stirring to combine.
- Mix hot milk with vinegar and rum. Add bicarb soda and dissolve. Add to the mixture and stir well to combine.
- Pour mixture into cake tin and use the back of a dessertspoon if necessary to spread the mixture evenly in the tin.
- Bake in a slow oven for 2 1/2 hours or until golden in colour and a skewer inserted into the middle of the cake can be removed without any cake sticking to it.
- Remove the cake from the oven and brush the top with a little extra rum or brandy. Place foil over the top of the cake and then wrap in a clean towel.
- Leave the cake to cool for at least 24 hours, preferably a few days.
- Remove the cake from the tin and wrap in foil and a clean tea towel. Store in a cool, dark place for up to 3 weeks. Store in the fridge for up to 2 months and in the freezer for a year. (Always use your own judgment though, these times are a guide only).
Traditional British Christmas Cake Recipe
This time-tested traditional Christmas cake recipe is a combination of spicy, sweet, and boozy. Make it ahead for the holiday season.
Provided by: Elaine Lemm
Total time: 375 minutes
Cook time: 270 minutes
Prep time: 45 minutes
Yields: 12 to 16 servings
Cuisine: British
Number of ingredients: 15
Provided by: Elaine Lemm
Total time: 375 minutes
Cook time: 270 minutes
Prep time: 45 minutes
Yields: 12 to 16 servings
Cuisine: British
Number of ingredients: 15
Ingredients:
- 3 1/2 cups (525 grams) currants
- 1 1/2 cups (225 grams) golden raisins/sultanas
- 1 1/2 cups (225 grams) raisins
- 3/4 cup (110 grams) mixed candied peel, finely chopped
- 1 cup glace (candied) cherries, halved
- 2 1/3 cups (300 grams) all-purpose flour
- Pinch salt
- 1/2 teaspoon mixed spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 10 ounces (300 grams) butter, slightly softened
- 1 1/3 cups (300 grams) soft brown sugar
- 1/2 lemon, zested
- 6 large eggs, lightly beaten
- 3 tablespoons brandy, plus extra for feeding
Nutrition:
- Calories: 585 kcal
- Carbohydrate: 107 g
- Cholesterol: 108 mg
- Fiber: 4 g
- Protein: 7 g
- Saturated Fat: 10 g
- Sodium: 168 mg
- Sugar: 75 g
- Fat: 17 g
- Serving Size: 4 servings
- Unsaturated Fat: 0 g
- Gather the ingredients.
- Heat the oven to 300 F/150 C/Gas 2.
- Line a deep 9-inch cake pan with 2 thicknesses of parchment or greaseproof paper. Tie a double band of brown or newspaper paper around the outside. This acts as an insulator and helps prevent the cake from burning on the outside.
- In a large mixing bowl, combine the currants, sultanas, raisins, candied peel, and cherries with the flour, salt, and spices.
- In another large bowl, cream the butter with the sugar until light and fluffy. Stir in the lemon zest. Add the beaten egg to the butter mixture slowly a little bit at a time, beating well after each addition; otherwise, the mixture could curdle. If it does, simply add a tablespoon of flour and mix to bring it back together. If it doesn't, don't fret; the cake will still be delicious.
- Carefully fold in half the flour and fruit into the egg and butter mixture, and repeat until fully incorporated. Add the brandy.
- Spoon the cake mixture into the prepared cake tin, making sure there are no air pockets. Smooth the surface with the back of a spoon and make a slight dip in the center—this will rise again during baking to create a smooth surface for icing the cake.
- Use a paper towel to clean up any smears of cake batter on the parchment so they don't burn. (It won't affect the cake; it just doesn't smell good.)
- Stand the tin on a double layer of newspaper in the lower part of the oven. If you have a gas oven, ensure the paper is well away from any flame. Bake in preheated oven for 4 1/2 hours. If the cake is browning too rapidly, cover the tin with a double layer of parchment paper after 2 1/2 hours.
- Check the cake after 4 1/2 hours. It should rise well and be a deep brown all over. Insert a skewer or fine knife into the center of the cake; it should be clean when you pull it out. If the dough sticks when you pull it, return the cake to the oven for a little longer.
- Cool the cake on a wire rack for an hour, then remove it from the pan to cool completely. Then, prick the surface of the cake with a toothpick or skewer and slowly pour over 2 to 3 tablespoons brandy. Repeat this feeding every two weeks up until Christmas.
- Store the cake wrapped in greaseproof or parchment paper in an airtight tin, until ready to serve. Enjoy!
Christmas Cake
This cake is a rich, dark, moist fruit cake, very flavorful at Christmas. Try icing with almond paste for a more festive touch. This recipe is started in October or November so as to let it mellow before the holidays. I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother. I wish that I had that old crock.
Provided by: Allrecipes Member
Total time: 360 minutes
Cook time: 210 minutes
Prep time: 30 minutes
Yields: 1 serving
Number of ingredients: 19
Provided by: Allrecipes Member
Total time: 360 minutes
Cook time: 210 minutes
Prep time: 30 minutes
Yields: 1 serving
Number of ingredients: 19
Ingredients:
- 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
- ½ cup brandy
- ½ cup all-purpose flour
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup butter
- 2 cups packed brown sugar
- 6 eggs
- ¾ cup molasses
- ¾ cup apple juice
Nutrition:
- Calories: 644.7 calories
- Carbohydrate: 113.4 g
- Cholesterol: 100.3 mg
- Fat: 17.8 g
- Fiber: 3.9 g
- Protein: 7.4 g
- Saturated Fat: 8.2 g
- Sodium: 255.9 mg
- Sugar: 73.6 g
- 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.
