EASY MOCHA FRUITCAKE (CHRISTMAS)
You aren't meant to taste coffee in this cake but you do get a taste of the chocolate now and then, which I love - I guess I just don't chop it finely enough. I found this recipe in an Australian Weight Watcher's cookbook and added the alcohol for flavour. Although I use Cadbury, any block of chocolate from a confectionary store would do. I am guessing at the servings as it is meant to be eaten in small slices being a Weight Watcher's recipe. The prep. time doesn't include soaking dried fruit overnight.
Provided by Ninna
Categories Dessert
Time 2h30m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Chop raisins if they are large in half then soak fruit overnight in coffee and rum (or brandy).
- Preheat oven to 180 deg C (350 deg F) and coat a 20cm x 28cm (8" x 12")tin with cooking spray, then line base with baking paper.
- Chop chocolate into pieces, then mix together with dried fruit mixture and flour.
- Spoon into prepared tin and bake 2hrs or until cooked through.
- Put some baking paper on top of cake to prevent burning.
Nutrition Facts : Calories 167.2, Fat 0.4, Sodium 9.7, Carbohydrate 41.6, Fiber 4.2, Protein 2.5
CHRISTMAS FRUITCAKE
It's a shame that fruitcake as a species gets such a bad rap. With its two key ingredients--rum and butter--it ought to be a hit. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste.
Provided by Karen Uffelman
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time P20DT6h57m
Yield 8
Number Of Ingredients 17
Steps:
- Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
- Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
- In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
- Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
- Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.
Nutrition Facts : Calories 302.3 calories, Carbohydrate 33.3 g, Cholesterol 54.1 mg, Fat 14.8 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 7.8 g, Sodium 202.7 mg, Sugar 20.5 g
CHRISTMAS CAKE - EASY MOIST FRUIT CAKE
Recipe video above. This is an easy 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 so moist it can be eaten plain. (But no one turns away a slosh of custard!) Just as good made on the day - or weeks later.
Provided by Nagi
Categories Dessert
Time 4h45m
Number Of Ingredients 24
Steps:
- Place dried fruit and juice/brandy in a large microwavable container. Microwave 1 1/2 minutes on high or until hot.
- Stir to coat all fruit in liquid. Cover then set aside for 1 hour (to plump up/soak and cool).
- Preheat oven to 160°C / 320°F (140°C fan). Grease and line a 21 - 22 cm / 8 - 9" round cake pan with baking paper (parchment paper) (7 cm / 2.75" tall).
- Using an electric beater, beat butter and sugar until smooth and creamy (about 1 minute on speed 5).
- Add oil and molasses, beat until combined.
- Add salt, spices and baking powder - beat until incorporated.
- Add eggs, one at a time, beating until just incorporated
- Stir in the flour.
- When mostly incorporated, stir in the fruit mix (including all the extra liquid in bowl) and walnuts (if using).
- Pour into cake pan, cover with foil and bake for 3 hours 15 minutes, removing foil the last 45 minutes. Skewer inserted into middle should come out clean with no batter on it.
- Remove from oven and cool for 20 minutes before transferring to cooling rack. Cool completely before serving.
- Cake is moist and so full flavoured, it can be eaten plain. But see below for decorating and serving ideas (traditionally served with pouring custard).
- Cutting: Either cut into thin wedges, or cut cake into thin strips (2cm / 0.75" or so), then cut those strips into serving size pieces.
- Traditional White Christmas Cake (pictured in post) - Marzipan and fondant, see Decorating Note.
- Simple - pile top with fresh cherries or other fruit, dust with icing sugar (powdered sugar). Wrap a ribbon around the cake for extra touch!
- Drippy white glaze - use the glaze in this Lemon Cake recipe, but leave out the lemon juice (ie make a plain sweet white glaze). Flip cake upside down for flat surface then glaze per that recipe.
- Serving - serve with custard for a traditional experience! Either homemade custard or store bought pouring custard (jazz it up by mixing in vanilla seed paste!).
Nutrition Facts : Calories 388 kcal, Carbohydrate 64 g, Protein 4 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 38 mg, Sodium 127 mg, Fiber 3 g, Sugar 37 g, ServingSize 1 serving
EXTRA-FRUITY CHRISTMAS CAKE
Make this beautifully rich Christmas cake a month ahead of the big day. With brandy-soaked fruit in every bite, it's a taste of the season
Provided by Benjamina Ebuehi
Categories Dessert
Time 2h50m
Number Of Ingredients 20
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.
Nutrition Facts : Calories 411 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 50 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
EASY-PEASY FRUITCAKE
Try this lighter version of a classic Christmas fruitcake, bursting with festive spice and juicy fruit. Decorate with candied fruit and glacé cherries
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 3h30m
Yield Serves 14-16
Number Of Ingredients 13
Steps:
- Put the rum (or brandy), orange zest and juice and mixed dried fruit in a bowl and stir. Leave to soak overnight.
- Heat oven to 170C/150C fan/gas 3½. Double line a 20cm tin with baking parchment. Beat the butter and sugar together until light and fluffy. Whisk in the eggs one by one, then fold in the almonds and flour. Add a pinch of salt and fold in the soaked fruit mixture (and any remaining liquid in the bowl), along with the nuts, candied peel and ginger. Spoon the mixture into the tin and level the surface.
- Bake for 1 hr, then turn the oven down to 150C/130C fan/gas 2 and bake for a further 2 hrs. Check the cake to see if it's pulling away from the sides of the tin and feels firm on top. If you need to, keep cooking for a further 15 mins. Cool in the tin. If storing in the tin, wrap the cake tightly first. Will freeze for up to two months.
- To decorate, brush the cake with the apricot jam (or glaze) and arrange your choice of candied fruit on top. Will keep in a sealed container for up to three weeks.
Nutrition Facts : Calories 420 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 44 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
MOCHA CHEESECAKE
I've relied on this dessert many times when company comes calling, and it's never let me down. It's simple to make, which is a big plus.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the first five ingredients; sir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 12-15 minutes or until the edges are browned. Cool on a wire rack., In a large bowl, beat cream cheese and milk until smooth. Add eggs, beating on low speed just until combined. In a small bowl, combine water and coffee granules; let stand for 1 minute. Add to the creamed mixture; beat just until mixed. Pour into crust. Return pan to baking sheet., Bake at 350° for 20-25 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Remove sides of pan. Let stand at room temperature for 30 minutes before cutting. If desired, top with chocolate-covered coffee beans and whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 418 calories, Fat 22g fat (13g saturated fat), Cholesterol 105mg cholesterol, Sodium 269mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 1g fiber), Protein 8g protein.
CANADIAN MATRIMONIAL CAKE
Every occasion I went to as a child, I can remember seeing this cake. I hated it back then. I guess I have acquired a taste for it as the years have gone by. I love it now. This is not overly sweet. This is very similar to date squares.
Provided by queenbeatrice
Categories Bar Cookie
Time 1h
Yield 36 squares, 36 serving(s)
Number Of Ingredients 10
Steps:
- Filling: In saucepan, cook dates, sugar, lemon juice and water over medium heat, stirring often, until the dates are soft, about 15 minutes.
- Let cool.
- In a bowl, combine flour, rolled oats, sugar, baking soda and salt; blend in butter until mixture is crumbly.
- Pat half onto bottom of 9 inch square pan.
- Spread filling evenly over the top.
- Sprinkle with the remaining flour mixture, patting lightly.
- Bake in a 350F oven for 30 to 35 minutes or until nicely browned.
- Let cool; cut into squares.
Nutrition Facts : Calories 127.5, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 63.8, Carbohydrate 22.4, Fiber 1.3, Sugar 15, Protein 1.4
FROZEN MOCHA CHEESECAKE
This dessert is oh so rich and handy to have in the freezer for unexpected company. I grew up with eight brothers who devoured a cake every day! That meant my mother and I spent many evenings in the kitchen...and we never heard of cake mixes back then! -Sharon Marskamp, St. George, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-16 servings.
Number Of Ingredients 11
Steps:
- Combine crust ingredients. Press into the bottom of a 9-in. springform pan; set aside. , For filling, beat cream cheese in a large bowl until smooth. Gradually add milk and syrup. Dissolve coffee in water; add to bowl. Fold in whipped cream. Pour into crust; freeze at least 6 hours.
Nutrition Facts :
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