Christmas cake recipie please and advice? Thanx guys!?

Question

I have this vague memory as a child that my mum used to make the christmas cake quite early on. Does anyone have a recipie and how soon can u make it etc? Thanks alot. PS sorry for mentioning the xmas word!!!! LOL.

Answer 1

Ensure this cake is made at least 3 weeks before Christmas(now if you're really in the mood!) , and then ice one week before the occasion.


Ingredients



12 oz plain flour

1 tsp. cinnamon

1 tsp. mixed spice

½ tsp. salt

4 oz candied peel

4 oz cherries

2 lb. Dried fruit

4 oz blanched almonds

4 eggs

4 tbsp. sherry

Finely grated 1 lemon

8 oz margarine

8 oz sugar

1 tbsp. black treacle


 Sieve together all the dry ingredients.

 Mix the peel, fruit, cherries, chopped almonds and lemon rind.

 Whisk the eggs and sherry together.

 Cream the margarine, sugar and black treacle until soft.

 Add the flour and egg mixtures alternately to the margarine.

 Stir in the fruit mixture.

 Put into an 8-9 inch tin, lined with greaseproof paper round the sides and at the bottom. Tie a double band of brown paper round the outside of the rim, standing well up above the top of it.

 Put in the middle of a hot oven. Bake for three and a quarter to three and a half hours at gas mark 3 for the first one and a half hours, and then decrease to gas mark 2 for the remainder.

 Cool the cake in the tin, then store in an airtight container.

Answer 2

Chocolate Fantasy Cake

Torta Fantasia di Cioccolate

SERVES 8
If wrapped well, it will remain moist for a week. It also freezes beautifully for up to 3 months. Ricotta cheese can be substituted for the mascarpone.
Ingredients.
2 cups All-Purpose Flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces (2 sticks) butter
1/2 cup brewed espresso or other strong coffee
1/2 cup orange juice
1/4 cup plus 1 tablespoon baking cocoa
1/2 cup mascarpone cheese, at room temperature
2 eggs, slightly beaten
2 teaspoons almond extract

Preheat the oven to 350ºF. Grease an 8-x-2-inch round pan and set aside. In the bowl of an electric mixer, sift together the flour, sugar, baking soda, and salt. Set aside.

In a saucepan, melt the butter. Remove the pan from the heat and add the coffee, orange juice, and cocoa, stirring well to combine. Pour the butter mixture over the flour mixture. Add the cheese, eggs, and almond extract, and beat the ingredients until the batter is smooth.

Pour the batter into the pan and bake it for 35 to 45 minutes, or until a cake tester inserted into the middle comes out clean.

Let the cake cool in the pan, then carefully unmold it onto a serving plate. Serve the cake as is, or sprinkled with confectioner's sugar.


See more here:

Answer 3

Any good cookbook would have a fruitcake recipe. That's probably what it was -- you didn't describe the cake!!! This is traditionally made a month before Christmas, because the liquor needs to be applied several times to the cake and then mellow for a while.

Answer 4

These traditional christmas cake recipes come from my grandmothers on both sides of the family, both are great recipes that are easy to follow and have been tried and tested over generations of my family. Christmas cake can be served cold or hot. Make the cakes at least 3 weeks before Christmas, and then ice one week before the occasion. Need some icing ideas? View my christmas cakes

Nanna's Browns Christmas Cake Grandma's Christmas Cake
12 oz plain flour
1 tsp. cinnamon
1 tsp. mixed spice
½ tsp. salt
4 oz candied peel
4 oz cherries
2 lb. Dried fruit
4 oz blanched almonds
4 eggs
4 tbsp. sherry
Finely grated 1 lemon
8 oz margarine
8 oz sugar
1 tbsp. black treacle


Sieve together all the dry ingredients.
Mix the peel, fruit, cherries, chopped almonds and lemon rind.
Whisk the eggs and sherry together.
Cream the margarine, sugar and black treacle until soft.
Add the flour and egg mixtures alternately to the margarine.
Stir in the fruit mixture.
Put into an 8-9 inch tin, lined with greaseproof paper round the sides and at the bottom. Tie a double band of brown paper round the outside of the rim, standing well up above the top of it.
Put in the middle of a hot oven. Bake for 31/4-31/2 hours at gas mark 3 for the first 11/2 hours, and then decrease to gas mark 2 for the remainder.
12oz Currants
12ozs Golden raisins
8oz Raisins
8oz Brown sugar
8oz Butter or Margarine
10oz Flour
4oz Mixed peel
Glace cherries
1/2 Lemon - grated rind
Orange - grated rind
2 oz Chopped almonds
1-1/2 tsp Mixed spice
1 tbs Black treacle (Molasses)
Pinch salt
5 Eggs
Milk if required

Cream together the butter and sugar, salt, mixed spice, treacle, add eggs one at a time. Stir in the fruit and flour in alternate batches until thoroughly mixed.

Use a metal pan about 10" wide x 5" or six inch high, one with a loose bottom is best. Line sides and bottom of pan with wax paper allowing the paper to extend up over the sides by an inch.

Put in round pan and bake at 325f for 1 hour and turn down to 300f and continue cooking for at least 2 hours and then check for doneness by inserting thin instrument until it comes out clean.

Store the cakes upside-down (you put the icing on the bottom and sides) and leave for about 2 weeks in an airtight tin. Poke holes a few inches down into bottom of cake and pour over sherry or brandy. Repeat this procedure two or three times over a two day period. Keep stored in airtight tin. Roll out the marzipan and stick to sides and bottom of cake with melted apricot jam. Leave a few days to dry and ice with the royal icing.

Icing Suggestion
English christmas cakes traditionally involve a complicated two-tiered icing procedure - first a layer of soft marzipan icing followed by a cement layer of white sugar icing, known as royal icing. The women in my family dispensed with this tedious process a couple of generations ago, substituting with one quick and delicious layer of butter icing. This only takes ten minutes to whip up and protects the cake, keeping it moist and fresh right through the Christmas season and well into January.

Butter icing
175 g butter
2 tsp vanilla essence
500 g icing sugar
3 tbsp rum or brandy

Beat butter and sifted icing sugar together until creamy. Add vanilla and rum (or brandy). Cover cake with icing then with a wet fork make soft peaks across the surface of the icing.

enjoy

Answer 5

Wrap it in carry close movie and save it cracked desirable down. this could moisturise the dried cracked desirable and additionally flatten it. each and every week's storage ought to be extra suitable than adequate. restoration your marzipan to the cake, utilising fantastic jam. Fruit muffins income from an prolonged storage in the previous icing, interior which era, the addition of a pair of daily tablespoons of cream sherry can mature the style!

Answer 6

We bake a stollen - it is lighter and far more fun, and better cooked on Christmas eve rather than a month in advance. I could be persuaded to put the recipe on my blog if enough ppl interested.

Answer 7

There is a receipe in this months House Beautiful magazine, or it maybe Ideal Home, anyway one of them has a receipe and says it is really simple to make.
Or, you could just pop down to M&S on Christmas Eve!!
Have fun.