Best My Mums Christmas Cake Recipes
MY MUM'S CHRISTMAS CAKE
Instructions for cooking much quicker boiled fruit cake given below also. Mum used to make a boiled fruit cake often, sometimes with drained crushed pineapple in the mixture.
Provided by Ninna
Categories Dessert
Time 3h40m
Yield 1 Christmas cake
Number Of Ingredients 14
Steps:
- CHRISTMAS CAKE:.
- Beat sugar & butter very well; mix in all fruit (soaked in rum overnight), carb soda and spice.
- Add eggs and then fold in flour, then add water.
- Spoon mixture cake tin lined with 2 thicknesses each of brown and greased greaseproof paper; arrange extra almonds around top - brown paper on top of cake while it is cooking will stop it scorching.
- Cook 3 hrs 150degC (300degF), lower for fan forced - check cake with skewer or knife if it comes out clean it is cooked.
- BOILED FRUIT CAKE:
- Soak fruit with rum overnight.
- Then boil everything together, other than eggs and flour; now add eggs and fold in flour.
- Cook at 150oC (300degF), for 2 1/2 hours.
- NB: Check both types of cakes after 2 hours.
Nutrition Facts : Calories 6780.6, Fat 247.2, SaturatedFat 127.3, Cholesterol 1334, Sodium 3306.2, Carbohydrate 1049.2, Fiber 51.9, Sugar 687.2, Protein 98.9
MAKE & MATURE CHRISTMAS CAKE
Bake this festive fruit cake in advance of Christmas and feed it regularly with rum, brandy or whisky to build the flavour and keep it moist
Provided by James Martin
Categories Dessert
Time 2h35m
Yield Cuts into 12-15 slices
Number Of Ingredients 15
Steps:
- Put 1kg mixed dried fruit, the zest and juice of 1 orange and 1 lemon, 150ml brandy or other alcohol, 250g softened butter and 200g light, soft brown sugar in a large pan set over a medium heat.
- Bring to the boil, then lower the heat and simmer for 5 mins. Tip the fruit mixture into a large bowl and leave to cool for 30 mins.
- Heat oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside - tie with string to secure.
- Add 175g plain flour, 100g ground almonds, ½ tsp baking powder, 2 tsp mixed spice, 1 tsp ground cinnamon, ¼ tsp ground cloves, 100g flaked almonds, 4 large eggs and 1 tsp vanilla extract to the fruit mixture and stir well, making sure there are no pockets of flour.
- Tip into your prepared tin, level the top with a spatula and bake in the centre of the oven for 2 hrs.
- Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of your chosen alcohol. Leave the cake to cool completely in the tin.
- To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it.
- Don't feed the cake for the final week to give the surface a chance to dry before icing.
Nutrition Facts : Calories 678 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 79 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
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