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
Traditional British 6 Inch Christmas Cake - For Beginners
Here's the ingredients you'll need for this 6 inch Round Christmas Cake:
Fruits:
225g Currants
75g Sultanas
75g Raisins
40g Chopped Glazed Cherries
40g Mixed Peel
(soak fruit the night before you make the cake with 3 to 4 Tablespoons of Brandy)
Cake:
110g soft butter
110g Muscovado Sugar
110g Plain Flour
1/4 of a teaspoon of Nutmeg
half a teaspoon of Mixed Spice
2 eggs
1 and a half generous Tablespoons of Black Treacle (or Molasses substitute)
1 tablespoon of Golden Syrup (optional)
bake in oven for approx 3 to 3 and a half hours. 160c or 140c if fan assisted / 275F/ Gas Mark 1
#christmas #christmascake #fruit #baking #recipe #how
Traditional English Easy Christmas Cake Recipe
If you love celebrating Christmas, enjoy some of the more traditional baking aspects and like cake, baking a traditional Christmas cake will be something you'll love doing. It also helps that I have the easiest Christmas fruitcake recipe you could hope to make for this Holiday season. It's an original recipe that I have baked for years and it hasn't failed me yet. Taking only fifteen minutes to prepare (not including soaking or baking time) you'll have this beauty of a cake in the oven before you know it. So please don't be put off by all the tales of complexity or tradition. This is simply a delicious fruit cake that we 'feed' with alcohol or fruit juice from time to time and then decorate nearer to Christmas. Check out my video of me making the cake from start to finish.
How to Make A Christmas Cake - The Victorian Way
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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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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
Best Ever CHRISTMAS FRUIT CAKE Recipe | Mortar and Pastry
Best Ever Christmas Fruit Cake | Fruit Cake Recipe | How to Make Fruit Cake | Holiday Fruit Cake Recipe
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Ingredients:
1 cup mixed glazed fruits, chopped
½ cup dried apricots, chopped
½ cup dried cranberries
½ cup dark raisins
½ cup candied orange peel
1 cup walnuts, coarsely chopped
½ cup golden raisins
1 cup pecans
1 cup pitted dates
½ cup green candied cherries
½ cup red candied cherries
¾ cup rhum
1 ½ cup all purpose flour
1 tsp cinnamon
½ tsp allspice
½ tsp nutmeg
½ tsp baking soda
½ tsp salt
½ cup (113g) softened butter, unsalted
1 cup packed brown sugar
3 eggs, medium
⅓ cup molasses
2 tablespoons rhum
*Divide evenly into three 6x3x2.5 loaf pans greased and lined
*Bake in a preheated oven at 165C for 1 hr 30 mins or until toothpick inserted at the center comes out clean (you can opt to bake them using baine marie method for even cooking and prevent the cake from drying out or just bake them longer at lower temperature)
*Cool completely and brush all over with rhum or brandy
*Wrap them individually in aluminum foil and refrigerate. Avoid touching with bare hands to prevent spoilage
*Brush them again with rhum after a week then repeat brushing for four weeks
*To make a chocolate fruit cake, replace 1/2 cup of flour with alkalized unsweetened cocoa powder
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#christmascake#christmasfruitcake#easycake#simplechristmascake#easychristmascake#easyfruitcake
Ingredients:
1 cup (16TBsp) 225g butter
2TBsp (45g) honey
2/3 cup (100g) brown sugar
zest of lemon
zest of orange
vanilla
spices
1tsp baking powder
1 2/3 cup (230g) flour
3 eggs
3/4 cup (100g) any nuts
3 cups (560g) dry fruits
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