Cake - Old fashioned christmas cake recipe

Author: Barbara Giron  

Delicious and easy to make Christmas Cake Recipe filled with dried fruit and spices this is ideal to make ahead of time, feed and then ice in time for Christmas. Traditional British Christmas Cake is a beloved Christmas season baking treat in England.

Traditional Fruit Christmas Cake Recipe

Delicious and easy to make Christmas Cake Recipe filled with dried fruit and spices this is ideal to make ahead of time, feed and then ice in time for Christmas.
Provided by: Cerys Parker
Total time: 990 minutes
Cook time: 240 minutes
Prep time: 30 minutes
Yields: 12 servings
Cuisine: Christmas
Number of ingredients: 19

Ingredients:

• 225 g Currants
• 225 g dried cranberries
• 175 g golden sultanas
• 175 g seedless raisins
• 50 g mixed citrus peel
• 3 tbsp brandy
• 225 g plain flour
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 225 g soft brown sugar
• 225 g unsalted butter
• 4 large eggs (beaten)
• 1 tbsp Black Treacle
• 50 g flaked almonds
• 50 g glace cherries
• 1 orange (zest of)
• 1 lemon (zest of)

How to cook:

1. Soaking the Dried Fruit
2. In a bowl measure out the ingredients for the soaking of fruit from the list above.
3. Pour in the brandy.
4. Stir well and cover with a tea towel overnight.
5. Christmas Cake The Next Day
6. Preheat the oven to 140C.
7. Line am 8inch round cake tin following the instructions above.
8. In a bowl measure out the flour, salt and spices.
9. Mix these together well.
10. Add the brown sugar and stir.
11. In a small pan melt the butter.
12. Pour the melted butter in with the dry ingredients and mix.
13. Then add in the beaten eggs and combine together.
14. Into the bowl add in the soaked fruits, almonds and cherries and mix thoroughly.
15. Now add in the black treacle and zest of the orange and lemon and combine.
16. Pour the mixture into the lined cake tin.
17. Place in the centre of the oven for around 4hrs.
18. Check if a skewer in the centre comes away clean it is done. If it needs more then return to the oven for 10 - 15mins at a time. You may need to cover with foil to prevent it burning.
19. When cooked remove from the oven and alow to cool slightly (around 30 minutes) in the pan. Then turn out to finish cooling onto a wire wrack.
20. Follow the instructions for feeding the cake and storing above.

Notes: Traditional Irish Christmas Cake Recipe, For the fruit Mix · The peel of a lemon · The peel of an orange · 1 teaspoon powder cinnamon · 1 teaspoon powder cloves · 100 grams almond flour · 1 teaspoon powder

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traditional fruit christmas cake recipe

Traditional Christmas Cake Recipe

Follow this video to find out a foolproof recipe for fruit cake.Ingredients:300g (11oz) raisins300g Duration: 2:29

Traditional British Christmas Cake

Traditional British Christmas Cake is a beloved Christmas season baking treat in England.
Provided by: Angela
Total time: 750 minutes
Cook time: 240 minutes
Prep time: 30 minutes
Yields: 18 servings
Cuisine: English
Number of ingredients: 21

Ingredients:

• 3 c dried currants
• 2 1/2 c sultanas ((golden raisins))
• 1 1/2 c raisins
• 2 1/2 c glace cherries ((red or a combination of red & green candied cherries))
• 1/2 c brandy or sherry
• 1 1/4 c butter ((salted - softened, at room temperature))
• 1 1/4 c light brown sugar
• 4 large eggs ((room temperature))
• 1 Tbsp molasses
• 3 oz almonds ((chopped))
• 1 zest from one large orange
• 1 zest from one large lemon
• 2 1/4 c all-purpose flour
• 2 tsp British mixed spice blend ((see recipe))
• 2 Tbsp apricot preserves
• 1 Tbsp warm water
• 1 1/2 lb marzipan
• 3 large egg whites ((use the best, fresh eggs available))
• 6 c confectioners sugar ((sifted))
• 1/4 tsp cream of tartar ((sifted w confectioners sugar))
• 1 Tbsp lemon juice of half a large lemon ((fresh, squeezed))

Nutrition:

• Calories: 675 kcal
• Carbohydrate: 150 g
• Protein: 11 g
• Fat: 27 g
• Saturated Fat: 10 g
• Cholesterol: 81 mg
• Sodium: 167 mg
• Fiber: 6 g
• Sugar: 110 g
• Serving Size: 1 serving

How to cook:

1. Traditional British Christmas Cake
2. In a medium bowl, combine all of the fruit (after rinsing). Pour brandy or sherry over, and top off with additional orange juice if desired. Cover with plastic wrap and allow to soak overnight (at least) and preferably for 2 to 3 days, stirring daily.
3. Preheat your oven to 275 degrees F (135 degrees C) and line a 9 inch round pan (springform or cake pan, with at least 2 inch high sides) with a double layer of parchment paper. *Cut out two rounds of parchment paper, place in the bottom of pan. Cut two long strips from parchment paper about the same width as your baking pan is in height and fit both layers on the inside rim of your baking pan.
4. In a very large mixing bowl, preferably one that fits a stand mixer, cream the butter and brown sugar together until light, fluffy, and light in color. Add eggs, molasses, add orange and lemon zest, and mixed spice. Mix until well combined.
5. Add four and mix until flour is incorporated, then fold in fruit mixture (soaked and drained). Transfer batter to lined cake pan, level the top of the batter with a slightly concave surface to prevent the cake from forming a small dome.
6. Bake at 275 degrees F (135 degrees C) in the center of oven, for about 4 to 4 1/2 hours. Check the cake half way through baking to see how the top of the cake looks, cover with aluminum foil to prevent burning, if necessary. Cake is done when an inserted skewer comes out clean.
7. Remove the cake and allow to cool on a wire rack in the cake pan until cooled. Once cooled, remove from the pan and allow to cool completely on the wire rack. Before storing, use a fine skewer to poke holes intermittently throughout the cake surface to feed brandy or sherry (2 - 3 Tbsp at a time) to the cake.
8. Cover with a double layer of parchment paper, then wrap in aluminum foil to store in a cool place until reedy to cover and apply icing before serving (up to 3 months for feeding the brandy or sherry to the cake). *Keep the parchment paper in place between feedings, as it will help to keep the cake moist.
9. When ready to serve the cake, allow three days to cover with marzipan (similar to fondant, made using almond paste) and apply the royal icing.
10. Covering your Traditional British Christmas Cake
11. To cover the Christmas Cake, turn the cake upside down so that the flat side up is facing upward. Combine the apricot preserves and warm water, stir to thin and sieve through a fine sieve or cheesecloth. Use the remaining mix to coat the bottom and sides of the cake.
12. Use confectioners sugar to coat a working surface and roll out marzipan with 2 additional inches than the cake width (9 inch baking pan + 2 inches to cover the cake sides).
13. Roll marzipan layer up on your rolling pin and transfer to cover the cake. Use your rolling pin to level and smooth the top of the cake and marzipan, then work to smooth the sides of the cake. Your marzipan should cover the cake completely, use a sharp knife to trim any excess marzipan away from the bottom of the covered cake.
14. Cover the cake again with parchment paper and allow the marzipan to set up (it will dry out a bit) for a few days before spreading the royal icing and finishing the cake decorating.
15. Royal Icing
16. Using a large bowl, or the bowl of your stand mixer, whisk the egg whites until frothy and foamy. Add sifted confectioners sugar with cream of tartar to the whisked egg whites gradually, adding 1-2 Tbsp at a time on a low setting.
17. While still on a low speed, drizzle in the lemon juice and then beat until stiff peaks are formed and you have a thick and glossy royal icing.
18. Transfer royal icing to the top of your Christmas Cake and spread out over the surface and sides evenly if desired, or use an offset spatula to form roughed up peaks for a textured finish.
19. Allow the royal icing to form a skin (will not transfer to your finger when touched), then cover loosely with plastic wrap until ready to serve. *I like candied orange peel added to my mixed spice blend, and that is what is used here on my Christmas Cake for garnish.

Notes: 10+ Vintage Christmas Cake Recipes That'll Take You Back to Your, Whether you bake up a vintage holiday layer cake or a beautiful Bundt, these old-fashioned Christmas cakes will impress everyone—even grandma! · Grandma's

Grandma's Christmas Cake

One bite of this old-fashioned spice cake will bring back memories. Loaded with raisins and nuts, it tastes extra special drizzled with the rich buttery sauce. —Linda Stemen, Monroeville, Indiana
Provided by: Taste of Home
Total time: 70 minutes
Cook time: 45 minutes
Prep time: 25 minutes
Yields: 2 items
Number of ingredients: 15

Ingredients:

• 2 cups sugar
• 2 cups raisins
• 2 cups water
• 1 cup butter, cubed
• 3-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon each ground nutmeg and cloves
• 1 cup chopped pecans
• BRANDY BUTTER SAUCE:
• 1 cup heavy whipping cream
• 1 cup butter, cubed
• 1 cup sugar
• 4 large egg yolks, lightly beaten
• 1/4 cup brandy

Nutrition:

• Calories: 624 calories
• Fat: 35g fat (19g saturated fat)
• Cholesterol: 124mg cholesterol
• Sodium: 271mg sodium
• Carbohydrate: 75g carbohydrate (49g sugars
• Fiber: 2g fiber)
• Protein: 5g protein.

How to cook:

1. In a large saucepan, combine the sugar, raisins, water and butter. Bring to a boil. Reduce heat to medium; cook, uncovered, until sugar is dissolved, about 5 minutes. Remove from the heat; cool.
2. In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and cloves. Add raisin mixture; beat until blended. Fold in pecans.
3. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until cake springs back when lightly touched, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4. For sauce, in a large saucepan, bring cream to a boil; stir in butter and sugar until smooth. Reduce heat; stir a small amount of hot liquid into egg yolks. Return all to the pan, stirring constantly. Cook until sauce is slightly thickened and coats the back of a spoon (do not boil). Remove from the heat; stir in brandy. Serve warm with cake.

Notes: Old Fashioned Fruit Cake, An old-fashioned fruit cake is one of those desserts that has garnered a bad reputation over the years. This recipe changes everything!

Traditional Christmas cake

Make this traditional recipe from Richard Bertinet a month before Christmas, then feed it once a week for a rich and decadent Christmas cake.
Provided by: delicious. magazine
Yields: 32 servings
Cuisine: British recipes
Number of ingredients: 14

Ingredients:

• 375g unsalted butter at room temperature, plus extra, melted, for greasing
• 370g self-raising flour
• ½ tsp salt
• 3 tsp mixed spice
• 1 tsp each ground nutmeg and cinnamon
• ½ tsp ground cloves
• 130g ground almonds
• 480g each currants, raisins and sultanas
• 225g each glacé cherries and mixed citrus peel
• 130g blanched almonds
• 315g soft dark brown sugar
• Grated zest and juice of 1 large lemon
• 9 large free-range eggs, plus 1 extra (optional)
• 8 tbsp brandy

Nutrition:

• Calories: 383kcals
• Fat: 16.7g (7.1g saturated)
• Protein: 6.2g
• Carbohydrate: 50.2g (43g sugars)
• Fiber: 2g

How to cook:

1. Preheat the oven to 150°C/fan130°C/gas 2. Grease a 20cm round, deep cake tin thoroughly with melted butter, then line with a double layer of baking paper brushed generously with melted butter, so the paper protrudes 10-12cm above the top.
2. Tie a double layer of baking paper around the outside of the tin so it also protrudes 10-12cm, to stop the cake burning. Sift the flour, salt, spices and ground almonds into a large bowl, add the fruit and blanched almonds, then mix together well.
3. In a separate bowl, cream the sugar, butter and zest until fluffy, then beat in the eggs one at a time. Stir into the flour and fruit, then stir in the lemon juice and half the brandy. The mix should be soft/moist. If not, add an extra egg, beaten with a little milk.
4. Spoon the mix into the tin, level the top, then bake on the bottom shelf of the oven for 1 hour. Reduce the heat to 140°C/fan120°C/gas 1 and bake for 3¼-3½ hours. Cover loosely with baking paper for the last 2 hours to stop the cake burning. It’s done when it shrinks a little from the sides.
5. Remove from the oven and cool a little before turning out onto a wire rack to cool completely. Wrap in baking paper, then foil.

Notes: Grandma's Christmas Cake Recipe: How to Make It, Ingredients · 2 cups sugar · 2 cups raisins · 2 cups water · 1 cup butter, cubed · 3-1/2 cups all-purpose flour · 1 teaspoon baking soda · 1 teaspoon ground cinnamon