recepie for good xmas cake pls?

Question

well its about time to startcooking one now and i never have , want one that needs soaking in brandy ect ect ect so if you got a good recipie go for it lemme have it

Answer 1

XMAS FRUIT CAKE

2 lb. pitted dates, cut up
1 lb. Brazil nuts, whole
1 lb. walnuts, whole or half
2 sm. jars green & red Maraschino cherries
1 1/2 c. flour
1 1/2 c. sugar
1/2 tsp. salt
6 eggs
1 tsp. baking powder
2 tsp. vanilla

Put nuts, dates and drained cherries in a bowl. Mix sugar, flour, baking powder and salt. Add flour mixture to fruit and nuts, then add beaten eggs. Mix all together real well. Grease and flour the pans. Bake 1 1/2 to 2 hours at 300 degrees. You may put a small pan of water in the oven while baking to keep the cake more moist.

Answer 2

Southern Fruitcake Recipe

INGREDIENTS:

* 1 cup diced candied orange peel
* 1 cup diced candied lemon peel
* 2 cups diced citron
* 1 cup currants
* 1 cups raisins, chopped
* 1 cup chopped dates
* 1/2 cup dry red wine
* 1/2 cup brandy
* 3 1/2 cups all-purpose flour
* 1 1/2 teaspoons ground cinnamon
* 1 1/2 teaspoons ground cinnamon
* 1 1/2 teaspoons ground or freshly grated nutmeg
* 1/2 teaspoon ground cloves
* 1 teaspoon ground allspice
* 1/2 teaspoon ground mace
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup plus 6 tablespoons butter, room temperature
* 2 cups brown sugar, firmly packed
* 5 eggs, separated
* 1/2 cup molasses

PREPARATION:
Mix the fruit in a large bowl with the wine and brandy. Stir gently and set aside to marinate for a few hours.

Butter two 9 x 5 x 3-inch loaf pans and line them with clean parchment paper. Butter the paper.

Sift the flour with the spices twice.
Add the baking powder and salt and sift again.

Put the butter into a large mixing bowl and cream until smooth. Add sugar; using an electric mixer, cream until light and fluffy. Beat the egg yolks slightly and then add them to the bowl. Mix the batter well before you start to add the flour-spice mixture. Stir the batter as you add the flour, a little at a time, stirring well after each addition. When the flour is thoroughly incorporated, add the molasses and stir. Finally, stir in the fruit, along with any soaking liquid left in the bowl.

Put the egg whites in a stainless steel or glass bowl and beat with a clean beater to stiff peaks. Fold them into the batter thoroughly and then spoon the batter into the prepared pans. Cover loosely with a clean cloth and let the batter sit overnight in a cool place to mellow.

On the next day, heat the oven to 250°. Place the fruitcake on the middle rack of the oven and bake for 3 1/2 to 4 hours. After 1 1/2 hours, cover the pan with a piece of brown paper (do not use foil) or set the pan in a paper bag and return it to the oven.

When the cake has baked for 3 1/2 hours, test the with a toothpick or cake tester. If the tester comes out of the center of the cake clean, the cake is done. Leave the cake in the pan and set on wire rack to cool.

When the cakes are completely cooled, turn out of the pans, leaving the brown-paper lining on the cake. Wrap the cake with parchment, then foil, and pack the cake in a tin. Homemade fruitcakes need air, so punch a few holes in the lid of the tin or set the cover loosely on the tin.

Set the tin in a cool, undisturbed place, and every two before Christmas, open the foil and sprinkle the cake with a small glassful of brandy, wine, or bourbon. The liquor will keep the cake most and flavorful and help preserve it as well.

Answer 3

This recipe is started in October or November so as to let it mellow before the holidays.

2 (8 ounce) containers candied cherries
1 (8 ounce) container candied mixed citrus peel
2 cups raisins
1 cup dried currants
1 cup dates, pitted and chopped
2 (2.25 ounce) packages blanched slivered almonds
1/2 cup brandy
1/2 cup all-purpose flour
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter
2 cups packed brown sugar
6 eggs
3/4 cup molasses
3/4 cup apple juice

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.

Answer 4

Jamaican Fruit Cake
INGREDIENTS:
2 cups butter
2 cups white sugar
9 eggs
1/4 cup white rum (optional)
1 tablespoon lime juice
1 teaspoon vanilla extract
1 tablespoon almond extract
1 grated zest of one lime
2 pounds chopped dried mixed fruit
2 cups red wine
1 cup dark molasses
2 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 pinch salt

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round cake pans.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs, then add rum, lime juice, vanilla, almond extract, and lime zest. Stir in mixed fruit, wine, and molasses. Sift together flour, baking powder, nutmeg, allspice, cinnamon, and salt. Fold into batter, being careful not to over-mix. Pour into prepared pans.
Bake in preheated oven for 80 to 90 minutes, or until a knife inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.


Notes:

For best results, fruits should be soaked in wine for at least 3 weeks, or boiled in the wine.

Use a combination of raisins currants, golden raisins, prunes, and dried cherries, or any dried fruit of your preference.

Additional wine or rum can be brushed onto cake as needed to keep moist.

Answer 5

Yep ... go to the supermarket and buy one