CHRISTMAS CAKE
This cake is a rich, dark, moist fruit cake, very flavorful at Christmas. Try icing with almond paste for a more festive touch. This recipe is started in October or November so as to let it mellow before the holidays. I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother. I wish that I had that old crock.
Provided by Carol
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 6h
Yield 16
Number Of Ingredients 19
Steps:
- In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. Stir in brandy; let stand 2 hours, or overnight. Dredge soaked fruit with 1/2 cup flour.
- Preheat oven to 275 degrees F (135 degrees C). Grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. In a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
- In a large bowl, cream butter until light. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit. Turn batter into prepared pan.
- Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. Remove from pan, and lift off paper. Cool cake completely, then wrap loosely in waxed paper. Store in an airtight container.
Nutrition Facts : Calories 644.7 calories, Carbohydrate 113.4 g, Cholesterol 100.3 mg, Fat 17.8 g, Fiber 3.9 g, Protein 7.4 g, SaturatedFat 8.2 g, Sodium 255.9 mg, Sugar 73.6 g
RICH CHRISTMAS FRUITCAKE
I have been making this particular fruit cake recipe for about 28 years now. It's a traditional cake for weddings, birthdays and Christmas in Australia. Although I submitted the original recipe, I personally would soak the fruit for a day or two in port or brandy before I baked the cake, as I like a really moist and boozy fruit cake. I double or triple the recipe depending on the size tins I will be using, and often make about 12 of these in varying sizes as gifts for Christmas.
Provided by JustJanS
Categories Dessert
Time 4h
Yield 1 cake
Number Of Ingredients 17
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.
RICH BRANDY CHRISTMAS FRUITCAKE
A very very rich fruitcake...perfect for Christmas, just remember, the longer it sits in the tin, the tastier it will be.
Provided by Samuel Holden
Categories Dessert
Time 5h20m
Yield 8 inch cake
Number Of Ingredients 20
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!
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