Christmas Cake Rich Cake Recipe 375 Food

RICH BRANDY CHRISTMAS FRUITCAKE

Steps:

• The night before you cook this place all the fruit fruit peel and nuts into a bowl and soak for 12 hours in the brandy and orange juice; Stir every time you go into the kitchen!
• pre-heat oven to 275ºF/140ºC.
• Grease and line with greaseproof paper an 8 inch/20cm round cake tin.
• Sift the flour salt and spices into a large mixing bowl.
• In a separate bowl cream the butter and sugar together until the mixtures fluffy.
• Beat the eggs and add them a little at a time.
• Fold in the flour and spices.
• Stir in the fruit that has been soaking along with any excess liquid.
• Mix in the treacle.
• Spoon into the cake tin and spread out evenly.
• Cover the cake with a double square of greaseproof paper with a small hole in the top.
• Bake the cake on the lower shelf for 4& 1/4- 3/4 hours.
• When the cake is cold wrap in double greaseproof paper and store in an airtight tin.
• Feed the cake every two days for the first 2 weeks with a spoonful of brandy and/or orange juice and/or glacè cherry syrup.
• First poke little holes in the cake with a knitting needle or a skewer.
• Come Christmas you will have a very very rich fruit cake.
• Use royal icing to ice it or almond paste and royal icing, I don't like almond paste!

CHRISTMAS CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, cream the butter and sugar until light and fluffy. Mix in the vanilla, lime juice, and lime zest. Add the eggs 1 at a time, and incorporate well. Combine bread crumbs, flour, all the spices, baking powder, and salt. Combine rum and port. Add flour mixture alternately with rum/port mixture into the batter. Fold in the chopped marinated fruit.
• Prepare 1 (9-inch) cake pan or 2 spring form pans by lining bottom and sides with parchment paper. Fill the pan 3/4 of the way and bake until a skewer comes out of the center of the cake clean, about 1 hour and 10 minutes.
• Put raisins, prunes, cinnamon sticks, and vanilla beans in a glass jar and cover with mixture of equal parts Jamaican white rum, Jamaican spiced rum, and Port. Cover with a tight fitting lid, label, and date the jar. Put in a cool, dry cupboard. From time to time, check the fruits to see if more liquor is needed, as the fruits will plump and soak up the liquid.
• Keep the fruit covered in liquor. It is best to allow the fruit to marinate for at least 1 month for best flavor.

RICH CHRISTMAS FRUITCAKE

Steps:

• Line a 8-inch round, or 7-inch square tin with 3 layers of paper.
• Having said that, I find it easier to line it with one, then wrap the OUTSIDE of the tin in several layers of newspaper, tied with kitchen string.
• Weigh and measure ingredients.
• Sift flour salt and spices.
• Cream butter and sugar.
• Gradually add the eggs to the creamed mixture.
• Mix well.
• It may look a bit curdled at this stage, but that's OK.
• Add the fruit, nuts, then the flour and liquid.
• Stir gently and thoroughly. I do this with my (clean) hands.
• Place in the prepared tin, hollowing out the centre a little to allow for rising.
• You can decorate the top with blanched whole almonds now if you wish.
• Bake in a 325°F oven (decreasing the temp gradually as the cake cook) for 3- 3 1/2 hours.
• When baked, leave in the tin for at least 10 minutes before turning out-until completely cold is better though.
• This is good made in about October, and stored wrapped in foil in an airtight container until Christmas.

GRANDMA'S BEST CHRISTMAS CAKE

Steps:

• Warm margarine to room temperature Cream the sugars and margarine until smooth and creamy. Add one egg at a time mixing one tablespoon of the flour between each egg (this prevents curdling).
• Blanche Almonds if necessary then add ALL the ingredients EXCEPT the remaining flour stirring well then add the remaining flour folding in well.
• Line an 8-9 inch metal cake tin with greaseproof paper place the mixture in making a bit of a dip in the middle, by doing this the cake will come out more even.
• Cook in a slow oven 150c for approx 3 hours check with a satay stick through the centre to see if its cooked then tip out onto a cake rack to cool.
• I usually cook this in the early afternoon and leave overnight to cool completely, just to make sure that there is no heat in the centre as once you wrap it up if there is, it will sweat and can make the cake go mouldy.
• Wrap in two layers of Foil and keep in a cupboard. at the start of December prick the top of the cake lightly and dribble over a tot of Brandy, reseal and turn over two weeks later.
• Mums idea:.
• Line the tin as usual but also wrap brown paper around the outside tying it tightly with some string leaving the level of the paper higher than the cake so if necessary you can put some paper over the top to stop it browning too much toward the end of cooking.
• Cook this cake late October or Early November.

CHRISTMAS CAKE - RICH CAKE RECIPE - (3.7/5)

Steps:

• Measure the peel and fruits into a large bowl adding the nuts, brandy, rose water, honey, vanilla extract and spices mixing together with a large metal spoon. Cover and leave overnight to allow the flavors to combine. Line two 20cm/8in square cake tins with greaseproof baking paper and preheat the oven to 150°C/300°F Using a hand mixer, cream the sugar and softened butter until light and fluffy. On a slow speed add the semolina and egg yolks a little at a time to avoid curdling. Using a large metal spoon add the fruit mixture and stir until completely blended. Measure half the egg whites into a bowl and whisk until they stand in peaks, then using a metal spoon, stir the whites gently into the cake mixture. Divide the cakes equally between the two cake tins and bake until a skewer inserted in the center, comes out cleanly -about 1 hour 45 minutes. Leave the cakes to become cold in their tins, before wrapping in foil and set aside for three or four days to mature. After the cakes have been left to mature, prepare the marzipan. Put the cashew nuts into a food processor and on the highest speed grind to a paste. Add the icing sugar and other ingredients, processing at the lowest speed, until you can gather the marzipan into a ball. Dust the work surface lightly with icing sugar and roll out the paste, if it is too sticky, roll between two sheets of greaseproof paper. Cut the topping into two circles.

EXTRA-FRUITY CHRISTMAS CAKE

Steps:

• Put all the dried fruit, the mixed peel and citrus zests in a large bowl, the pour over the brandy. Stir, cover and leave to soak overnight.
• The next day, heat the oven to 150C/130C fan/gas 2. Line the base and side of a deep 23cm cake tin with a double layer of baking parchment, so it comes a few centimetres above the rim.
• Beat the butter, sugar and treacle together in a large bowl using an electric whisk, until pale and creamy. Alternatively, use a stand mixer. Beat in the eggs, one at a time, scraping down the sides of the bowl every so often. Sift the flour, baking powder and spices into a separate bowl, then stir this into the wet ingredients along with the ground almonds until combined.
• Stir in the rehydrated fruit along with the soaking liquid, then spoon the batter into the prepared tin and level the surface with the back of a spoon. Bake for 2 hrs 25 mins-2 hrs 30 mins, or until a skewer inserted into the middle comes out clean.If the cake starts to darken too quickly, cover with foil.
• Leave to cool completely in the tin, then prick small holes all over the surface using a cocktail stick or skewer and brush over a little brandy. Wrap the cake in baking parchment, then a sheet of foil. Store in an airtight container and feed the cake with 1-2 tbsp brandy each week for three or four weeks, stopping the week before you want to ice it. Will keep in a cool, dry place for six months.

GLEN'S CHRISTMAS CAKE (FRUITCAKE)

Steps:

• PREPARE FRUIT; Wash fruit separately and dry thoroughly; chop raisins and put all fruit into container with tight lid along with cherries, add rum and sherry; mix to coat fruit, chill overnight or several days.
• CAKE MIXTURE; Beat butter and brown sugar with grated lemon rind, until light and creamy; add golden syrup, marmalade (or jam) and parisienne essence, beat well.
• Add eggs one at a time, beating well after each, add 1 tbs flour with last egg.
• Sift together flour and spices and stir into creamed mixture alternately with fruit and chopped almonds.
• Prepare 20cm (8") square or round cake tin with 2 thicknesses each of brown and greased greasproof paper, paper should extend 10cm above the rim of the tin.
• Spoon mixture into tin, smooth top; brush milk over top of cake to stop cracking and arrange extra almonds on top (omit this is icing cake) and bake in a slow oven 140degC (275degF) for about 4 to 4 1/2hrs or until cooked.
• Place a baking dish of water on the shelf below during cooking to help keep cake moist.
• Brown paper can be placed over top of cake to keep top from scorching.
• Remove from oven, test with knife or skewer if it comes out clean it is cooked and immediately sprinkle with 1 tbs extra sherry; remove cake from tin but leave paper on cake; wrap well in tea towels or sheets of foil and leave until cold.

DECADENTLY RICH PORT AND CHOCOLATE CHRISTMAS CAKE

Steps:

• You will also need: Brown paper- enough to wrap a double layer around the cake tin.
• Use a pair of scissors to cut up the prunes.
• Combine prunes, currants, raisins and 1 cup of the port together in a large bowl and mix well.
• Allow to stand for 2 hours, stirring occasionally.
• Meanwhile, spray a deep 23cm-round (9") cake tin with cooking oil, then line the base and sides of the tin with two layers of baking (silicone) paper- bringing the paper 5cm (2") above the rim of the tin.
• When the fruit has been soaking for two hours, preheat the oven to a slow 160C (310F).
• Add the orange rind, juice and treacle to the fruit mixture and stir to combine.
• Place the chopped chocolate, cherries and walnuts into a mixing bowl.
• Add the sifted flours and spices to this bowl and stir lightly to combine.
• Now, chop the butter into smallish pieces and transfer to a small bowl.
• Beat with an electric mixer until the colour of the butter changes to pale yellow.
• Add vanilla and beat for an extra minute.
• Add sugar and beat until the mixture looks light and creamy and all the sugar crystals have dissolved.
• (This is an important step- if the sugar crystals don't dissolve your cake will develop a crusty top).
• Add the eggs, one at a time, beating well after each addition.
• Add the butter and egg mixture to the fruit and mix well.
• Next, add the flour mixture to the fruit, and stir lightly with a wooden spoon until just combined.
• (Do not beat the mixture or the cake will be tough- a light hand ensures a good cake).
• Call in the family and have everyone give the cake a stir while they make a Christmas wish.
• Spoon the batter evenly into the cake tin.
• Run your hand under the tap and then use it to smooth the top of the cake.
• Now, wrap a double thickness of brown paper around the tin and secure it with string.
• Place the cake in the centre of the pre-heated 160c (310F) oven and bake for 3- 3 1/2 hours, or until a skewer, inserted into the centre of the cake, comes out clean.
• Remove the cake from the oven and, while still hot, pour over the extra port.
• Now, wrap the cake (tin and all) in a thick, clean towel.
• Keep wrapped for at least 24 hours, or until the cake is completely cold.
• Store the cake, well covered, in its tin in a cool, dry place- or in the refrigerator if it's really hot where you live.
• Each week before Christmas, use a skewer to poke several holes in the top of the cake and pour over a little more port- this is called'feeding' the cake.
• Close to Christmas, you can ice this cake with the traditional Christmas cake icing (frosting) if you wish, but it will still be spectacularly good without it.
• Serve small portions as this cake is very, very rich.

CHRISTMAS CAKE

Steps:

• Sample the Vodka to check quality.
• Take a large bowl, check the Vodka again.
• to be sure it is of the highest quality, pour one level cup and drink.
• Repeat.
• Turn on the electric mixer.
• Beat one cup of butter in a large fluffy bowl.
• Add one teaspoon sugar.
• Beat again.
• At this point it is best to make sure that the Vodka is shtill OK.
• try another cup-- just in case.
• Turn off the mixerer.
• Break 2 leggs and add to the bowl and chuck in a cup of dried fruit.
• Pick fruit up off floor.
• Mix on the turner.
• If the dried fruit gets stuck in the beaterers, pry it loose with a drewscriver.
• Sample the Vodka to check for tonsisticity.
• Next sift two cups of salt.
• Or something.
• Who giveshz a whip.
• Check the Vodka.
• Now shift the lemon juice and strain your nuts.
• Add one table.
• Add a spoon of sugar, or somefink.
• Whatever you can find.
• Greash the oven.
• Turn the cake tin 360 degrees and try not to fall over.
• Don't forget to beat off the turner.
• Finally throw the bowl through the window, finish the Vodka and kick the cat.
• Cherry Mistmas!