How To make English Christmas Cake
1 pk Yeast, dry
1 1/2 c -Water, warm
2 c Flour
1 lb Butter
room temperature
1 lb Sugar, powdered
1 tb Cinnamon
1 1/2 ts Coriander, ground
1 t Nutmeg
2 tb Caraway seed
1/2 c Milk :
or sweet red wine
7 Egg
6 c Flour
Dissolve yeast in warm water. Stir in two cups flour and set aside to proof. Meanwhile, cream butter with sugar. Add sinnamon, coriander, nutmeg, and caraway seed. Stir in milk or wine. In a separate bowl, beat eggs until smooth and thick and stir them into the butter mixture alter- nately with the proofed yeast mixture. Add remaining flour. Devide the batter between two 10" buttered and floured 10" springform pans. Set in a warm place and allow to rise until double. Bake in a preheated 350 F. oven for about 1 1/2 hours, or until the cake is golden brown and tests
done in the middle. Cool slightly in pans before removing to a wire rack. Makes two cakes. Early American Life magazine December 1991 issue per Sam Waring
How To make English Christmas Cake's Videos
Soaking the Dry Fruits | Super Moist Fruit Cake Recipe Part 1 | Holiday Favourites
With Christmas just about a month away, its time for us to soak the fruit for our super moist Fruit Cake recipe! These delicious dried fruits are soaked in alcohol and bring a ton of flavour to our Christmas Fruit Cake. Don't forget to tune in for next week's video to see it all come together!
Full Written Recipe -
#platinitwithwendy #fruitcake #goanfood
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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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Christmas Cake Recipe | How to make a very Moist Christmas Fruit Cake | Megshaw's Kitchen
How to make a perfectly Moist and dark Christmas Cake.
Today I'm so delighted to share with you my Christmas Cake Recipe. I will show you my tips and tricks of how to get a moist texture in your Christmas Cake and how to get this dark rich colour and texture.
#rumcake #moistchristmascake #christmascakerecipe
Ingredients:
Butter - 250g
Dark soft brown sugar - 160g
1 whole orange - squeezed
1 whole lemon - squeezed
Mixed dried fruits Rum mix - 850g (Recipe - )
Eggs - 3
Vanilla - 1tsp
Black Treakle - 1 tbsp
Self raising flour - 400g
Cinnamon, ground nutmeg, mixed spice - 1 tsp each
Zest from 1 whole orange
Zest from 1 whole lemon
Cherry brandy (to feed the cake)
Decorate with Marzipan (Recipe - )
Fondant, Holly, Berry, Red ribbon (optional)
Soaking fruits for Christmas Cake recipe -
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How To Make an 8 inch Traditional British Christmas Cake Tutorial 2019
Here's a step by step tutorial on how to make this delicious 8 inch Christmas Cake, which is ideal for the beginner as well as the advanced baker.
The Equipment I used in this video :
PME 8 inch cake tin :
2L Pyrex Bowl :
29cm Ceramic Mixing Bowl :
32cm Ceramic Mixing Bowl :
Pyrex Jug :
Set of 4 pink Wheat/Straw bowls (unbreakable) :
Hand Held Mixer :
Sieve : Purchased from Home Bargains for £1.20
Stainless Steel Measuring Spoons :
Dualit Hand Held Mixer :
If you want to see how I make a larger 10 inch Christmas Cake, then click this link:
If you want to see how I made my 6 inch Christmas cake (ideal for beginners) then click this link:
Equipment/Tools Used:
Ceramic Mixing Bowl (29cm) :
8 inch PME Cake Tin/Pan :
MY RECIPE
275g Plain Flour
275g Unsalted softened butter
275g Dark brown soft sugar
5 Eggs
60g Glazed Cherries
60g Mixed Peel
500g Currants
250g Sultanas
250g Raisins
6 Tablespoons of Brandy
2 Heaped tablespoons of Black treacle
1 Tablespoon of Golden Syrup (optional)
1 level teaspoon of mixed spice
half a teaspoon of ground nutmeg is optional (you can also use Nutmeg powder but you'll need a little less than half a teaspoon)
Place in pre-heated oven for between 3 and a half hours to 4 hours on 140c / 275f or gas mark 1
#baking #christmascake #christmasrecipes #recipes #cakes #christmas
Aunty Rosaleen's Traditional Irish Christmas Cake Recipe
Hi Bold Bakers! Make this traditional Irish Christmas Cake recipe and join in my family tradition this holiday season.
For more information on O’Driscoll’s Irish Whiskey go to:
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Get the full written recipe (including all measurement conversions):
????INGREDIENTS????
* 3 cups (15 oz/426 g) raisins
* ⅓ cup (2 oz/58 g) candied peel
* 1 medium orange, zested
* 1 medium lemon, zested
* 1 cup (8 fl oz/225 ml) O'Driscoll's Irish Whiskey (or apple juice/orange juice*)
* 1 ½ cups (8 oz/225 g) glace cherries
* 2 cups (10 oz/282 g) all-purpose flour
* 1 teaspoon mixed spice
* ½ teaspoon ground nutmeg
* 1 ¼ cups (10 oz/300 g) butter, room temperature
* 1 ⅔ cups (13 oz/367 g) muscovado sugar (or dark brown sugar)
* 5 large eggs, room temperature
* ½ cup (2 ½ oz/71 g) chopped or sliced almonds
Aunty Rosaleen’s Traditional Irish Christmas Cake Recipe Chapters
0:00 - Irish baking 101
0:12 Today we are making a Traditional Irish Christmas Cake Recipe
0:19 Soaking the fruit for your Christmas Cake
1:09 Who is Aunty Rosaleen?
1:39 The BEST Irish Whiskey
2:35 How to prepare the cherries for your Christmas Cake
3:11 Dry ingredients
3:53 Creaming together the butter and sugar
4:38 Adding in the eggs
4:46 Adding the dry to the wet
4:57 Finishing the batter
6:00 Adding the batter to the pan
6:16 How to bake your Christmas Cake
6:36 Out of the oven
6:50 How to feed a Christmas Cake
7:20 How to store & feed a Christmas Cake
8:05 Serving up your Christmas Cake
???? ABOUT GEMMA & BIGGER BOLDER BAKING ????
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, two-time cookbook author, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 7:00am Pacific Time every Thursday!
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IRISH CHRISTMAS CAKE RECIPE:
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How to make Christmas cake - BBC Good Food
Learn how to make and mature Christmas cake. Get prepared for the festive period by making this Christmas cake from Stir-up Sunday onwards. Ensure the best flavour by feeding the cake with 1-2 tbsp alcohol every fortnight, stopping a week before to allow the surface to dry.
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