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.
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Sri Lankan Christmas Fruit Cake Recipe in Tamil | UK
25. Hello Everyone!
In this video my mum and i make a Sri Lankan Christmas Fruit Cake! I have never made this cake before so i am also learning with you all! If you also tried this recipe please do let us know! We hope you enjoy.
Here is my mum's recipe -
Sri Lankan Christmas Fruit Cake Recipe:
1st Step -
Pumpkin preserve 200g
Ginger preserve 200g
Chow chow 200g
Mixed peel 200g
Cherries 200g
Sultana 200g
Currants 200g
Raisins 200g
Mixed peel fruit 200g
Jam 1 Jar
SOAK FOR MINIMUM OF 3 DAYS AND KEEP IN A AIR TIGHT CONTAINER!
2nd Step -
Bicarbonate of soda x1 teaspoon
Baking powder x1 teaspoon
Honey 2 tablespoon
Wine 30ml
Brandy 30ml
Cherry 30ml
Nutmeg 1 teaspoon
Clove 1 teaspoon
Cardamom 1 teaspoon
Cinnamon 1 teaspoon
Almond essence 1 tablespoon
Rose flavouring essence 1 tablespoon
Vanilla essence 1 tablespoon
Mixed essence 2 tablespoon (Not compulsory)
YOU CAN KEEP THIS STORED FOR UP UP 6MONTHS
3rd Step -
18 Egg whites + 1/2 teaspoon of sugar
12 Egg yolk
Butter 500g
Brown soft sugar 500g
Flour 500g + Baking powder 1 teaspoon + Bicarbonate of soda 1 teaspoon
Vanilla essence 1 tablespoon
Temperature & cooking instructions:
175°C for 1hr
150°C for 2-3hrs
Stick a toothpick in the middle of the cake and it should come out clear!
Icing Recipe:
200g Cashew/Almonds
200g Icing sugar
Rose essence 1/2 teaspoon
Almond essence 1/2 teaspoon
Glucose Syrup 120g
Icing Instruction:
1. Powder the cashew/almond
2. Put the powder into a mixing bowl and mix the icing sugar.
3. Then add the glucose syrup gradually and after add the rose essence and almond essence.
4. On a clean surface add some icing sugar and take the mixture out of the bowl and start kneading into a soft dough like consistency.
5. After you have received the perfect texture, place a sheet of grease proof paper on a surface and then place your icing.
On top of the icing place another sheet of grease proof paper.
This will allow you to easily roll out your icing with a rolling pin.
6. Now lightly spread some jam on top of your cake and place the icing onto your cake and cut to size.
7. Enjoy!
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Mary Berry's Christmas Cake | delicious. Magazine
Mary Berry's classic Christmas cake is one of the most popular recipes on our website. The rich fruit cake is studded with plump dried fruits and finished with a good dash of brandy.
Serves
Ingredients:
425g currants
250g each sultanas and raisins
300g glacé cherries, quartered, rinsed and drained
150g ready-to-eat dried apricots, snipped into small pieces
75g mixed candied peel, roughly chopped
4 tbsp brandy, plus extra for pouring
300g plain flour
1 tsp ground mixed spice
½ tsp freshly grated nutmeg
300g softened unsalted butter, plus extra for greasing
300g dark muscovado sugar
5 medium free-range eggs
1 tbsp black treacle
Finely grated zest of 1 large lemon
Finely grated zest of 1 large orange
60g whole unblanched almonds, roughly chopped
Method:
1. Combine the dried fruit and candied peel in a large bowl. Add the 4 tbsp brandy and stir in to mix well. Cover and leave overnight.
2. Preheat the oven to 140°C/fan120°C/gas 1. Put the remaining ingredients except the almonds in a large bowl. Beat with a hand-held electric mixer until well combined. Stir in the nuts and the soaked fruit with any soaking liquid.
3. Grease a deep 23cm round tin or 20cm square cake tin with butter, line with a double layer of baking paper and grease the paper (see Golden Rules). Spoon the mixture into the prepared tin. Level the top and cover with a disc of baking paper.
4. Bake for 4-5 hours until firm to the touch and a skewer pushed into the middle comes out clean. Leave the cake to cool in the tin.
5. When the cake has cooled, remove the baking paper disc, pierce the top in several places with a skewer, then pour over a little brandy. Remove the cake from the tin but keep it in the baking paper. Wrap with more baking paper, then wrap with foil. Store in a cool place for up to 3 months to mature, occasionally unwrapping and spooning over 1-2 tbsp brandy.
6. Decorate the cake with glacé fruit, marzipan or ready-to-use icing. Tie a ribbon around the cake if you like before serving.
Find the full recipe here:
Mary of Puddin Hill Fruitcake - CHRISTMAS
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PERFECT FRUIT CAKE RECIPE YOU WILL EVER NEED!
Today we are going to make Fruitcake.
Chocolate Fruit Cake
By: MotherBee (Analiza Badilles)
Fruits
Prunes – ½ cup (100g)
Raisins – 1/3 cup (66g)
Candied Orange peel – ¼ cup (50g)
Glazed Cherries – ¼ cup (50g)
Walnuts – ¼ cup (50g)
Van Houten Butterscotch chocolate chips – ¼ cup (45g)
Rum/Brandy – ¼ cup (50g)
*you can use any dried fruits that is available: dried papaya, dried mango, dried figs, dried pineapple, dried ginger
Cake
All purpose flour – ½ + 1/3 cup (108g)
Milk powder – 2Tbsp (25g)
Baking powder – ½ tsp.
Baking soda – 1/8 tsp.
Salt – ½ tsp. (3g)
Spice Mix
All spice – ¼ tsp
Nutmeg – ¼ tsp
Cloves – 1/8 tsp
Cinnamon – ½ tsp
Butter – ¼ c (56g)
Brown sugar – ¾ cup (150g)
Egg – 2 pcs. (100g)
Rum/Brandy – ¼ cup (50g)
Vanilla – 1 tsp. (5g)
Van Houten White Chocolate – ¼ cup (45g)
Milk – ¼ cup (50g)
Liquor basting
Brandy – ¼ cup (50g)
Rum – ¼ cup (50g)
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Eldon House Fruitcake Recipe
Join Becca as she shows you how to make the iconic Christmas treat, fruitcake! Follow along with this historic recipe for the holiday season.