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How To make Christmas Cake(British)

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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

How to make a 6 inch Traditional British Christmas Cake - For Beginners

Equipment used for this tutorial :
PME 6 inch cake tin :
2L Pyrex Bowl :
29cm Ceramic Mixing Bowl :
Pyrex Jug :
Set of 4 pink Wheat/Straw bowls (unbreakable) :
Hand Held Mixer :
Sieve : Purchased from Home Bargains for £1.20

Recipe for this 6 inch round Christmas Cake:
225g of Currants
75g of Sultanas
75g of Raisins
40g of Glazed Cherries
40g of Mixed Peel
(steeped in 2 - 4 tbsp of Brandy)

110g of Plain Flour
110g of Butter
100g of Muscovado Sugar or Soft Dark Brown Sugar
2 eggs
1 and a half tablespoons of Black Treacle (Molasses is a great subtitute for Black Treacle)
1 tbsp (optional) of Golden Syrup
Pinch Nutmeg (optional)
half teaspoon of Mixed Spice

Bake for 3 hours in pre heated oven 140c / 275f - Gas Mark 1

Find Me on Instagram: mysterybakerx
Email: 1970fortysomething@gmail.com

To find out how I made my 8 inch Christmas Cake, please click this link -

To find out how I made my 10 inch Christmas Cake, please click this link -

#britishchristmascake #traditionalchristmascake #christmascake

How to Make A Christmas Cake - The Victorian Way

????Order your copy of Mrs Crocombe’s cookery book here: ????

Christmas is approaching so Mrs Crocombe is making a cake for Lord and Lady Braybrooke at Audley End House.

This traditional plum cake is based on a recipe by Charles Francatelli, who was Queen Victoria's chief cook from 1840 to 1841.

INGREDIENTS
680g plain flour
680g butter
450g caster sugar
450g dried chopped cherries
680g currants
680g candied peel
225g ground almonds
8 eggs
Zest of four oranges
15g ground spices (cinnamon, cloves, nutmeg)
½ pint of brandy

For the almond paste:
225g ground almonds
450g caster sugar
A little orange water
3-4 egg whites

For the icing:
6 egg whites
680g icing sugar
Lemon Juice

METHOD
Preheat your oven to 160ºC, 320ºF or gas mark 3.

Line a large cake tin with butter and greaseproof paper.

Soften your butter, then combine with the sugar, flour and eggs gradually. Then incorporate the cherries, currants, candied peel, ground almonds, spices and brandy until you have a thick mixture.

Pour this mix into your lined cake tin, then place in a preheated oven and bake until a skewer comes out clean when placed into the centre of the cake. This will take around six hours, but keep an eye on it.

Once your cake is out of the oven, remove it from the tin and leave it to cool on a wire rack. You can then make the almond paste.

Mix the ground almonds, caster sugar and orange water together in a bowl. Slowly add in the egg whites, and mix until the mixture comes together into a dough. You may not need to use all of the egg whites, so keep an eye on the consistency of the mixture so it doesn’t become too thin.

Take your almond paste and roll it out until it is around 5mm thick. Using your cake tin as a guide, cut out a circle to cover the top of the cake, and a strip to encircle the sides. You can then place it over the cake, using jam or water as a glue if necessary.

Next you can make the icing by mixing the egg whites and fine sugar together. Add a few drops of lemon juice until the mixture becomes spreadable. Cover the cake in this icing mixture and leave this in a dry place until it turns hard.

You can then decorate the cake by piping on some more icing. It’s up to you to choose your decorating style, but if you’d like to keep it authentically Victorian we suggest writing a Christmas message onto your cake. You can add a little food colouring to your icing to create an array of colours for your cake.

Discover more Victorian Christmas recipes:

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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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British Fruit Cake Recipe | SUPER MOIST & EASY |

Full Recipe & Method in Video form to make the Traditional British Fruit Cake commonly soaked and matured over time to develop its flavor. This is usually used for Wedding Celebration cakes in Britain and also our Traditional Christmas Cake.

In this content I don`t just show you the recipe but also the best practices for baking and soaking.

The longer it is left the tastier it becomes, this will show you how to create a large , deep 10 Inch Square fruit cake.

I do hope you find this content useful, remember to SUBSCRIBE and Turn on your notifications if you wish to be the first to know when new content is available to view.

Warmest Wishes
Rachel`s Enchanting Cakes

2021 Christmas Cake Recipe UK | Easy Mary Berry Fruit Cake!

HOW TO MAKE A Traditional CHRISTMAS CAKE UK like Mary Berry – the best rich fruit cake recipe! Watch above to see my FULL, quick and easy, tried and tested recipe and baking tips - perfect for Christmas 2018 Baking!

WATCH PART 2 - DECORATING THE CAKE:

How I decorated my 2018 Christmas cake!

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I post NEW VIDEOS EVERY THURSDAY at 3pm GMT.

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ABOUT ME:

Thanks for visiting my channel, I hope you enjoyed the video you just watched! I’m Sally and I have two little trouble makers, Felicity and Hugo. I’m 33, married and I live in Warwickshire. A former Solicitor, I now run my own business from home and love making content for YouTube! I enjoy running, saving money, decorating our house, cider drinking, crafts and anything salted caramel!

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Christmas Cake - EASY moist fruit cake!

This is a speedy Christmas Cake that requires no overnight fruit soaking. It's a fruit cake that's incredibly easy to make, with a rich, velvety texture that's full flavoured and moist it can be eaten plain. But no one turns away a slosh of custard!

Terrific made on the day, keeps for ages, and it's just as delicious made with or without alcohol. Go wild with the decorations - or keep it simple!

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