How To make Christmas Cake(British)
2 lb Mixed dried fruit
4 oz Glace' cherries
4 oz Candied fruit
3 oz Blanched almonds
10 oz Plain flour
1 x Pinch salt
1/4 ts Bicarbonate of soda
1 t Mixed spice
4 x Eggs
1/2 ts Flavoring (vanilla, lemon)
1 tb Blackstrap molasses
8 oz Butter
8 oz Soft brown sugar
1 x Whisky to soak fruit
250 ml Milk (to mix)
(Note: (1) The mixed dried fruit should be such things as seedless raisins and currants. (2) The 1/2 teaspoon of "flavoring" can be almond, or lemon, or vanilla, or a mixture of the three. (3) "Mixed spice" is a combination of cinnamon, allspice and mace: about 1/3 of each.) -- Find a 9-inch cake pan at least three inches deep; grease it, and line the bottom and sides with a double thickness of greased baking parchment. Tie folded brown paper or newspaper around the outside of the pan. (The paper is insulation, to keep the sides of the cake from scorching as it bakes.) Set oven to 320-300F: have folded paper to stand the pan on when baking -- place low in oven. Pick over the dried fruit, removing any stems, etc. Wash, drain well and spread over a cloth on a tray to dry. When dry, put in a bowl and pour a small wine-glass of spirit over it. Cover well and leave overnight.
Next day, add chopped peel, blanched chopped almonds, and cherries minced and drained. Mix thoroughly. Sift together the flour, salt, soda and spice. Beat the eggs well with the molasses and flavoring. Put the butter into a large warmed bowl and beat until soft; then add the sugar and beat until light and creamy. Beat in the egg mixture, about a sixth of it at a time, then fold in half the flour mixture. Add remainder of the flour to the fruit and mix well. Add fruit to creamed mixture and fold in well. Put into pan and bake for about 3 1/2 to 4 hours or until done. If top of cake is browning too fast, cover with a few thicknesses of paper. Reduce the oven heat slightly every hour :
about 10 degrees. Test with skewer for doneness. Keep the paper wrapped around the cake in place until completely cooled, so that the cooling takes place slowly. After completely cooled, invert the cake, lift the baking parchment off the bottom, and sprinkle the cake generously with the spirit of your choice. Wrap well in foil, put in a sealed tin, and keep in a cool place (not necessarily refrigerated) . The cake benefits from occasional unwrappings and sprinkling with more spirit. It takes about 2 months to achieve maximum "mellowness".
How To make Christmas Cake(British)'s Videos
Super MOIST Christmas Fruit Cake Recipe | Holiday Favourites
This super moist Christmas Fruit Cake is going to be the best recipe you've ever tasted! This Fruit Cake is loaded with dry fruits which are soaked in alcohol, super moist and bursting with flavour! This cake is a must have on your Christmas platter and will leave your family and friends wanting more!
Super Moist Christmas Fruit Cake Full Written Recipe (Part 2) -
Soaking Fruit Video Recipe (Part 1) -
Soaking Fruit Written Recipe (Part 1) -
#platinitwithwendy #fruitcake #goanfood
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How to Make a Simple Christmas Cake | Odlums Easy Recipe
This is our simple Christmas Cake recipe as demonstrated by Catherine Leyden.
You can see the full recipe here
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Traditional British Christmas Cake | Make-ahead Christmas Cake | Grandma’s Classic Recipe
Traditional British Christmas Fruitcake | Easy Make ahead Christmas Cake
Learn how to make the Perfect Christmas Fruitcake with this easy classic recipe straight from Grandma’s archives. This fruitcake is packed with flavour and a must bake recipe for this festive season! The earlier you make this cake, the more time you will have to feed the cake with Rum and the better flavour your cake will develop.
This recipe is sufficient for a large 9 inch round cake or a 10 inch round cake. You can scale down the recipe if desired.
| Traditional Christmas Fruitcake |
- Butter: 225 grams or 1 cup
- Brown Sugar (Light or Dark but preferably Soft): 1 cup + 2 tbsp
- Eggs: 5
- Treacle (or Honey): 1½ tbsp
- Vanilla Extract: 1 tsp
- Plain Flour: 330 grams or 2½ cups
- Salt (use only in case of unsalted butter and omit otherwise): ¼ tsp
- Nutmeg: ¼ tsp
- Cardamom powder: ¼ tsp
- Cinnamon: ½ tsp
- Allspice: ½ tsp
- Baking Soda: 1 tsp
- Baking Powder: 1 tsp
- Almond Flour / Ground Almonds: 60 grams or ½ cup
- Soaked Fruits: 1 kg ( )
Baking instructions (in specified order):
1 hour at 150°C
1 hour at 140°C
1 hour at 125°C
Note: if cake starts to brown too much, cover with foil after 90 minutes.
Feeding Schedule: Feed 2 tbsp of chosen alcohol (rum,brandy or any liqueur) on the day the cake is baked (after it cools down). Subsequently, feed 2 tbsp alcohol every 10 days for a rich and moist fruit cake.
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I do hope you give this recipe a try! Until next time, Happy Baking ❤️
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Video link:
Traditional Christmas Cake Recipe | Good Housekeeping UK
Follow this video to find out a foolproof recipe for fruit cake.
Ingredients:
300g (11oz) raisins
300g (11oz) sultanas
100g (3½oz) apricots
100g (3½oz) dried figs, chopped
Finely grated zest and juice of 2 oranges
100ml (3½fl oz) Cointreau
1tbsp vanilla extract
175g (6oz) unsalted butter, softened, plus extra to grease
175g (6oz) dark brown muscovado sugar
3 medium eggs, lightly beaten
125g (4oz) plain flour
2tbsp cocoa powder
1tbsp cinnamon
1tbsp ground cloves
2tsp mixed spice
Brandy, or Cointreau, to feed (optional)
1. Put the fruit, orange zest, and juice, Cointreau and vanilla into a large non-metallic bowl. Stir, then cover with cling film and leave to soak for at least 24hr or for up to 2 days.
2. Put the butter and sugar into a large mixing bowl and beat with a handheld electric whisk for 2-3min until light and creamy. Gradually whisk in the beaten eggs, adding a little of the flour if the mixture starts to curdle. Fold in the remaining flour, cinnamon, cloves and mixed spice.
3. Tip the soaked fruit mixture into the bowl and stir well, then spoon into a greased and lined deep round cake tin and level the surface (there’s no need to make a dip in the mixture).
4. Bake at 150°C (130°C fan) mark 2 for 1hr 40min or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin, then remove from tin (keep in its parchment paper) and wrap in a double thickness of foil. Store in a cool, dark place for up to 3 months.
5. If you want to feed your cake in the run-up to Christmas, after it has been left wrapped for 2 weeks, prick the top of the cake all over with a skewer and sprinkle over 1tbsp brandy or Cointreau. Rewrap and store as before. Feed every few weeks for a more intense flavour.
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Christmas Cake Recipe(Quick & Easy) Last minute Xmas cake/super moist fruit cake recipe for xmas
A traditional English Christmas cake is made with moist Zante currants, sultanas (golden raisins) and raisins which have been soaked in brandy, rum, whisky or Sherry. The cake may be covered in layers of marzipan, then icing.
Ingredients:
Sultanas 250g
Cranberries 60g
Blueberries 60g
Apricots 50g
Cherries 60g
Prunes 250g
Pecans 50g
Cinnamon powder ½ tsp
Mixed spice ½ tsp
Vanilla 1 tsp
Salt ½ tsp
Zest of 1 lemon
Zest of 1 orange
Baking powder 1 tsp
Plain flour 230g
Butter 227g
Brown sugar 120g
3 eggs
Orange juice 100g
Water 100g
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Christmas Cake Recipe(Quick & Easy) Last minute Xmas cake/super moist fruit cake recipe for xmas
Feeding Your Christmas Cake with Brandy - Traditional British Christmas Cake
Here's my latest video, be sure to hit like and subscribe if you'd like to see how I decorate this cake with homemade marzipan. If you want to see how I made this 6 inch Christmas Cake then click:
If you want to see how I made my 8 inch Christmas cake then click:
If you want to see how I made my 10 inch Christmas cake then click:
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Email : 1970fortysomething@gmail.com
#feedcakebrandy #christmascake