Dessert - Very moist christmas cake recipe

Author: Emily Butler  

Christmas cake is slightly divisive, for something a little more decadent, this Christmas cake is covered in a white marzipan layer, and fondant icing. Decorate with marzipan and royal icing.

Traditional Christmas Cake

Traditional Christmas Cake
This traditional Christmas cake is very moist, easy to make, and there is no maturing time! Feeling fancy? Decorate with marzipan and royal icing. If not, leave it plain and you still have an amazing cake!
Provided by: Nina
Total time: 180 minutes
Cook time: 150 minutes
Prep time: 30 minutes
Yields: 25 servings
Cuisine: British
Number of ingredients: 14
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3 cups mincemeat
  • 14 oz sweetened condensed milk
  • 2 1/2 tablespoons sherry (divided)
  • 2 cups glace fruit
  • 3 tablespoons apricot jam
  • 1 tablespoon water
  • 8 oz marzipan (pre-made)
  • 3 egg whites (pasteurized)
  • 1 1/2 lb icing sugar (sifted)
  • 1 1/2 teaspoons glycerine
  • Serving Size: 25 g
  • Calories: 354 kcal
  • Carbohydrate: 75 g
  • Protein: 5 g
  • Fat: 4 g
  • Cholesterol: 18 mg
  • Sodium: 280 mg
  • Sugar: 61 g
  • Saturated Fat: 1 g
  • Trans Fat: 1 g
  • Fiber: 2 g
  • Unsaturated Fat: 3 g
How to cook:
  1. Cake
  2. Preheat oven to 300F. Grease and line a 9 inch springform pan. Set aside.
  3. In a small bowl, whisk flour, baking soda and salt together.
  4. In a large bowl, whisk eggs. Add mincemeat, condensed milk, 2 tablespoons of sherry, and glace fruit; mix together. Stir dry ingredients into the wet ingredients and pour into prepared pan.
  5. Bake for 2 to 2 1/2 hours, or until a toothpick inserted in the center of the cake comes out clean. Allow cake to cool on a wire rack.
  6. Poke holes over the top of cake with toothpick. Pour 1/2 tablespoon sherry slowly over cake. Wrap with aluminum foil and let sit at room temperature for a few hours or overnight.
  7. Marzipan
  8. Warm apricot jam and water in a small pot over medium heat. Bring to a boil and then sieve the jam so that no peels remain. Brush the top and sides of the cake with the jam.
  9. Roll out marzipan on a sifted icing sugar surface. Place marzipan over top of cake and smooth top and sides. Cut away excess. Cover cake with parchment paper and leave at room temperature for 3 days so marzipan can dry.
  10. Royal Icing
  11. Whisk egg whites in a large bowl until frothy. Mix in icing sugar, a tablespoon at a time, until all the icing sugar has been dissolved.
  12. Whisk in glycerine and beat until the icing is stiff and stands up in peaks.
  13. Spread the icing over the top and sides of the cake. To make a snow peak effect, use the back of a spoon to rough up the icing.
  14. Leave the cake loosely covered overnight to allow the icing to harden. Store in a airtight container.
Notes: Christmas Cake - moist, easy fruit cake, Press on a 45 degree angle on side of cake about 2.5 cm / 1″ apart all around the cake; Then 45 degrees in the opposite direction to create “diamond”; …

Last-minute Christmas cake

Last-minute Christmas cake
This moist fruit cake doesn't need to be fed so it's the perfect last-minute Christmas cake. The cake itself is very easy to make – the tricky part is the icing, but you can obviously decorate it however you please. For this recipe you will need a deep 25cm/10in round cake tin, an electric hand whisk or freestanding mixer, a cake smoother and a piping bag fitted with a plain nozzle.
Provided by: Cathryn Dresser
Total time: 240 minutes
Cook time: 120 minutes
Prep time: 120 minutes
Yields: 1 item
Number of ingredients: 32
  • 550/1lb 4oz mixed dried fruit
  • 100g/3½oz dried cherries, halved
  • 100g/3½oz dried figs, chopped
  • 100ml/3½fl oz sweet sherry
  • 240ml/8½fl oz almond oil
  • 120ml/3¾fl oz treacle
  • 120ml/3¾fl oz golden syrup
  • 200g/7oz soft dark brown sugar
  • 1½ tsp bicarbonate of soda
  • 160ml/5½fl oz boiling water
  • 350g/12oz plain flour
  • 50g/1¾oz cocoa powder
  • 3 tsp mixed spice
  • pinch of table salt
  • 6 free-range eggs
  • 435g tin crushed pineapple in juice, drained
  • 85g/3oz almond butter
  • 200g/7oz unsalted butter
  • 400g/14oz golden icing sugar
  • 1 tsp almond extract
  • splash milk
  • 250g/9oz mini white marshmallows
  • 65g/2¼oz blue or purple candy melts, chopped
  • navy blue gel food colouring
  • 500g/1lb 2oz icing sugar, plus extra for dusting
  • 25g/1oz vegetable shortening, plus extra for kneading
  • 125g/4½oz royal icing sugar
  • yellow or orange food colouring pastes
  • 3 tbsp agave syrup mixed with 1 tbsp boiling water
  • 200g/7oz ready-to-roll black fondant icing
  • silver edible glitter (optional)
  • white sprinkles (optional)
How to cook:
  1. Mix the dried fruit and sherry in a bowl and leave to soak for at least 30 minutes, but preferably for a few hours.
  2. Preheat the oven to 170C/150C Fan/Gas 3½. Grease and line a 25cm/10in cake tin with baking paper.
  3. Put the oil, treacle, syrup and sugar in a large mixing bowl and whisk until they just come together (the oil will still remain quite separate).
  4. Mix the bicarbonate of soda with the boiling water and stir until it fizzes and dissolves. Pour into the oil mixture and whisk together.
  5. Add the flour, cocoa powder, mixed spice and salt and whisk until smooth. Add the eggs and whisk until smooth and shiny. Tip in the pineapple, dried fruit and any sherry that hasn’t been absorbed. Mix until well combined and then pour into the prepared tin.
  6. Bake for 2 hours, then insert a skewer into the centre, if it comes out almost clean the cake is cooked, if not bake for 10–15 minutes and test again.
  7. Meanwhile, for the buttercream, beat the butters together until smooth and fluffy. Add the icing sugar, almond extract and a little milk and beat again, cover with cling film and set aside.
  8. For the fondant, put the marshmallows and 2½ tablespoons water in a microwave-safe bowl and heat on full power for 40 seconds, remove and stir. Repeat this process, removing and stirring again at 30 second intervals until the marshmallows have melted. Set aside a few tablespoons of the melted marshmallows and add the candy melts to the remainder. Stir until melted, then add the navy gel food colouring.
  9. Sift 450g/1lb of the icing sugar into a large mixing bowl and add the blue marshmallow mixture. Using an electric hand whisk beat until it comes together, starting on a slow speed to avoid a dust cloud. Grease your hands with the vegetable shortening and knead the remainder into the icing for 5 minutes, or until smooth (the icing will be very sticky to start with). Add more food colouring, if required, and knead again until smooth. Wrap in cling film and leave to rest.
  10. In a smaller bowl repeat the process with the reserved marshmallows beating in the remaining 50g/1¾oz icing sugar (this will make the white circle that sits on top of the cake).
  11. When the cake is cooked, turn it out of the tin and leave to cool on a wire rack. When the cake is completely cold, trim the top to remove the dome, if necessary. Divide the cake in two horizontally and then place on a cake board with the bottom of the cake upwards (so you have a really neat, flat top).
  12. Spread an even layer of buttercream on the bottom cake, sandwich and cover the outside of the cake in a generous layer of buttercream using a small palette knife. Take care to get an even, smooth finish as this will make a big difference as to how smooth the finished icing is. Place the cake in the fridge until the icing has set and is firm.
  13. Knead the blue fondant until smooth and pliable (microwave for 10 second intervals, if necessary) and knead in a little more vegetable shortening if required. Dust a worktop liberally with icing sugar and roll out the icing into a circle large enough to cover the cake.
  14. Brush the cake all over with the agave syrup and use a rolling pin to lift the icing onto the cake. Carefully push down the icing to cover the sides of the cake including the board. Use a cake smoother to smooth and finish, then trim off any excess icing. Brush the top with edible glitter, if using. Wet the reverse of the white circle and stick to the top of the cake.
  15. Roll the black fondant into a sausage shape using your hands. Lightly dust the work surface with icing sugar and roll out into a long, thin rectangle about 80cm/31in long. Using a small sharp knife cut a straight edge along one length and cut the other into a silhouette of rooftops – making sure it is no deeper than the height of the cake. Keep any offcuts to use to make Santa and his reindeer later. Brush the sides of the cake with the diluted agave syrup and stick the black fondant rooftops to it (to make this easier, cut the strip into smaller pieces that are easier to handle).
  16. Reroll the offcuts and carefully cut out a silhouette of Santa and his reindeer (make this easier by printing a suitably-sized image from the internet, placing it over the fondant and using a pin to mark the out the edges).
  17. Roll out the white fondant and use a large biscuit cutter to cut into a neat circle. This will make the moon on the top of the cake. Wet the back of the black fondant Santa and place on top of the cake going across the fondant moon.
  18. For the royal icing, beat the icing sugar and a tablespoon of water together until thick and smooth, adding extra water if necessary. Put a third in a separate bowl and mix in a little yellow food colour (this will be used to form the windows). Put the white icing in a piping bag fitted with a small plain nozzle.
  19. Use a stencil to paint windows onto the black fondant rooftops. Using the yellow royal icing and a small flexible knife, hold the stencil in place and run the icing over it. Clean the back of the stencil in between windows. If it gets a bit messy, allow the icing to dry and then scrape off any excess using a round tipped knife.
  20. Pipe white royal icing onto the rooftops to look like snow. If desired, decorate the sky with small white dots to look like falling snow (alternatively use white sprinkles). Transfer to a cake stand or serving plate.
Notes: Our Very Best Christmas Cake Ideas & Easy Recipes, Rawhide's Whiskey Cake. For several years, our neighbor gave us a moist, whiskey-flavored cake. I’ve tweaked the recipe, and now my friends want …

Moist Christmas Cake (no added sugar or fat)

Moist Christmas Cake (no added sugar or fat)
This recipe is really moist with a great flavour. Because of the natural sugars in fruit it is naturally sweetened. I have used this cake for all special occasions and everyone just loves it. Especially when they find out there is no added sugar or fat!
Provided by: Keencook
Total time: 120 minutes
Cook time: 90 minutes
Prep time: 30 minutes
Yields: 12 servings
Number of ingredients: 8
  • 500 g mixed dried fruit
  • 1/2 cup chopped dried apricot
  • 1 (400 g) can crushed pineapple with juice
  • 1/4 cup fresh orange juice
  • 1 teaspoon mixed spice
  • 1 teaspoon baking soda
  • 2 large eggs, separated
  • 2 cups wholemeal self-rising flour
  • Calories: 148.9 calories
  • Fat: 1.1 grams
  • Saturated Fat: 0.3 grams
  • Cholesterol: 35.2 milligrams
  • Sodium: 125 milligrams
  • Carbohydrate: 35.9 grams
  • Fiber: 3.9 grams
  • Sugar: 8.2 grams
  • Protein: 2.4 grams
How to cook:
  1. Line base and sides of 20cm squared cake tin with paper.
  2. Place mixed fruit, apricots, undrained pineapple, orange juice and spice in a saucepan.
  3. Bring slowly to boil, simmer uncovered 2-3 minutes, remove from heat.
  4. Cover and allow to cool.
  5. Stir egg yolks (optional) and soda into fruit mixture.
  6. Whip egg whites stiffly in large bowl.
  7. Fold in fruit mixture, then fold in flour, making a firm mixture.
  8. Spread into cake tin, bake in moderate oven (160c) for 1 1/2 hours.
  9. Cover the hot cake with foil and allow to cool in the pan.
  10. On special occasions, you may decorate the top with glace cherries and a few almonds.
  11. Take care- all nuts have a high fat content.
  12. The pineapple can be replaced by 3/4 cup water and 1 cup mashed pumpkin.
  13. or 3/4 cup water and 1 cup pureed pie apricots Add the pumpkin or apricots after the fruit mixture has cooled.
  14. The water is added to the dried fruit so it can be boiled.
Notes: BEST CHRISTMAS CAKE | MOIST RUM CAKE, Prepare Christmas cake batter. Preheat the oven to 350 degrees F or 180 degrees C. Line the baking pan (9 inches) with parchment paper and keep it …

The ultimate christmas cake

The ultimate christmas cake
Christmas cake is slightly divisive, for something a little more decadent, this Christmas cake is covered in a white marzipan layer, and fondant icing.
Total time: 160 minutes
Cook time: 120 minutes
Prep time: 40 minutes
Yields: 12 servings
Number of ingredients: 22
  • 75 g (3oz) candied peel
  • 75 g (3oz) glacé cherries
  • 150g (5oz) seeded raisins
  • 150 g (5oz) large seedless raisins
  • 200 g (7oz) sultanas
  • 225 g (8oz) currants
  • 200 mL (7fl oz) brandy, plus 60ml (2fl oz) for spooning over
  • Butter for greasing
  • 300 g (11oz) plain white flour
  • 5 mL (1 level tsp) ground cinnamon
  • Salt
  • A little freshly grated nutmeg
  • 150 g (5oz) softened butter, preferably unsalted
  • 150 g (5oz) soft dark brown (muscovado) sugar
  • 4 large eggs, separated
  • 5 mL (1 level tsp) cocoa powder
  • pinch bicarbonate of soda
  • 90 mL (6 level tbsp) honey or apricot jam
  • Cornflour for dusting
  • 450 g (1lb) white marzipan
  • About 900 g (2lb) ready-to-roll fondant icing
  • Silver leaf to decorate
How to cook:
  1. Finely chop the peel; halve the cherries. Place in a bowl with all the dried fruit and 200ml (7fl oz) brandy. Cover and leave in a cool place for 24-48hr, stirring occasionally. Grease and double-line a 20.5cm (8in) deep cake tin with greaseproof paper (see tip). Sift flour with cinnamon, a pinch of salt and a little nutmeg.
  2. Place softened butter in a food mixer and, with the beater attachment, beat until creamy (see tip). Add sugar gradually, beating well between each addition, until light and fluffy. With the machine at full speed, beat in egg yolks one at a time. Reduce speed; add 150g (5floz) flour mixture, the fruit and its soaking liquid, then add remaining flour. In a separate bowl, whisk egg whites to a foam. Add to mixture with cocoa and bicarbonate of soda, mixing well.
  3. Turn the cake mixture into the prepared tin, smooth the top and bake at 150°C (130°C fan) mark 2 for 2hr or until a skewer inserted into the centre comes out hot and clean. Cool for 30min, then transfer to a rack to cool completely. Wrap in greaseproof paper and foil, and store in a cool place for up to six weeks (see tips).
  4. Warm the honey and brush a thin layer over the cake. On a worksurface dusted with cornflour, roll out the marzipan to a 30.5cm (12in) circle, position over the top and sides of the cake, press down lightly, then trim any excess. Cover with greaseproof paper; leave in a cool place for two days.
  5. To ice the cake, place the cake on a board. Warm remaining honey and brush over the marzipan. On a worksurface lightly dusted with cornflour, thinly roll out 225g (8oz) fondant icing and cover in the same way as with the marzipan. Roll out remaining fondant icing thinly. Cut a piece of greaseproof paper into a triangle with sides 20.5cm (8in) long, base measurement 4cm (1flin); use this as a template for cutting the icing into about 22 triangles. Re-roll and cut the icing trimmings as necessary.
  6. Place icing triangles over the top and sides, points to the centre, overlapping them and tucking in excess icing as you go.
Notes: Moist Fruit Cake (The Best Fruit Cake Recipe!), Preheat the oven to 300°F (150°C). Sift the flour, milk powder and spices together. Combine mixed fruits, butter, sugar, honey, orange juice and baking soda in a large saucepan. Stir over …
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