Recipe for a delicious traditonal Christmas cake - no fruit.?

Question

No fruit cakes or things with dates or mincemeat. Something traditional and really moist.

Answer 1

How about a Yule log? There are several variations. Reminds me of a Pumpkin Roll with frosting. Enjoy :-)

Chocolate-Almond Yule Log

1/2 cup granulated sugar
1/2 cup water
6 large eggs, separated
3/4 teaspoon cream of tartar
2/3 cup granulated sugar, divided use
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1/2 cup ground almonds
1/4 cup all-purpose flour
Confectioner’s (powdered) sugar
1 tablespoon almond or cherry-flavored liqueur, optional
Chocolate frosting (about 2 cups)
Sliced blanched almonds, optional
Cinnamon candies, optional
Sliced green glace cherries, optional

Lightly grease 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Line bottom with waxed paper. Grease again. Set aside.

In small saucepan, bring 1/2 cup sugar and water to boiling. Reduce heat. Simmer 1 minute. Set aside to cool.

In large mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add 1/3 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved (rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved) and whites are glossy and stand in soft peaks.

In small mixing bowl, beat egg yolks at high speed until thick and lemon-colored, about 3 to 5 minutes. Gradually beat in remaining 1/3 cup of the sugar until blended. Beat in vanilla, almond extract and salt. In small bowl, stir together ground almonds and flour. Sprinkle over whites. Add beaten yolk mixture. Gently, but thoroughly, fold yolk mixture and almond mixture into whites. Pour into prepared pan. Gently spread evenly.

Bake in preheated 400°F oven until top springs back when lightly touched with finger, about 10 to 12 minutes. Dust clean tea towel with confectioner’s sugar. With spatula, loosen cake from sides of pan and invert onto prepared towel. Carefully pull waxed paper off bottom of cake. Trim all edges with serrated knife.

Stir liqueur, if desired, into cooled, reserved sugar syrup. Spoon evenly over inside surface of hot cake. Starting from short edge, roll up cake, rolling towel with cake. Place wrapped roll seam-side down on wire rack until cool, about 30 minutes.

Carefully unroll cake. Spread with about 1 cup chocolate frosting. Reroll. Place seam-side down on serving platter. Spread with about 1 cup additional frosting, using small spatula to create tree-bark effect. Garnish with sliced almonds, candies and cherries, if desired. Makes 8 to 10 servings.

Answer 2

I'm not 100% sure what a tradition Christmas cake is but this site has a lot of different christmas cakes. This is one of them.

http://www.razzledazzlerecipes.com/christmas-desserts/christmas-cake-recipes.htm

Christmas Spice Cake Recipe

1 1/3 C. butter
1 3/4 C. sugar
4 eggs
2 t. real vanilla extract
2 1/4 C. flour
1 T. orange zest
2 t. baking soda
1 1/4 t. ground cinnamon
3/4 t. allspice
1/4 t. ground cloves
1/4 t. freshly grated nutmeg
1 1/2 C. grated zucchini
1 1/2 C. grated carrots
1 C. pecans, medium pieces
1 C. English walnuts, medium pieces
1/4 C. golden raisins
1/4 C. Thompson dark raisins

Orange Icing:
2 C. powdered sugar
water, as needed
1 t. orange extract

Preheat oven to 325° F.
Using a nonstick cooking spray, grease one large or two medium loaf pans. Line with wax paper and grease again.Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing thoroughly. Add the vanilla. Sift the flour, orange zest, baking soda and spices together. Add to the butter mixture.
Add zucchini and carrots. Mix until just combined. Stir in nuts and raisins.
Pour batter into the pan or pans and bake 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes before removing from the pan, then cool completely.
Sift the powdered sugar into a bowl. Mix 1 teaspoon water with orange extract. Add to sugar and mix thoroughly. Add water, if needed, 1/4 teaspoon at a time, until icing is of a spreadable consistency.Spread over top of cooled cake.

Answer 3

Decadently Rich Port and Chocolate Christmas Cake

This is the richest, heaviest, moistest, most alcoholic Christmas cake you're likely to find anywhere! It's from Australia's "Better Homes and Gardens" magazine (December 2002). The tablespoon measurements for the spices are correct - this cake is so flavoursome it can take this quantity of spice.
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340 g pitted prunes
375 g currants
375 g raisins
1 1/4 cups port wine, plus
additional port wine, for feeding the cake in the lead up to christmas
250 g butter, chopped
1 tablespoon vanilla essence
1 cup dark brown sugar
4 eggs
1 orange, juice of
1 orange, zest of, finely grated
1/3 cup treacle
1 1/2 cups plain flour
1/2 cup self-raising flour
1 tablespoon mixed spice
1 tablespoon nutmeg
1 tablespoon cinnamon
200 g dark cooking chocolate, chopped
250 g glace cherries
200 g walnuts, halved

1-You will also need: Brown paper- enough to wrap a double layer around the cake tin.
2-Use a pair of scissors to cut up the prunes.
3-Combine prunes, currants, raisins and 1 cup of the port together in a large bowl and mix well.
4-Allow to stand for 2 hours, stirring occasionally.
5-Meanwhile, spray a deep 23cm-round (9") cake tin with cooking oil, then line the base and sides of the tin with two layers of baking (silicone) paper- bringing the paper 5cm (2") above the rim of the tin.
6-When the fruit has been soaking for two hours, preheat the oven to a slow 160C (310F).
7-Add the orange rind, juice and treacle to the fruit mixture and stir to combine.
8-Place the chopped chocolate, cherries and walnuts into a mixing bowl.
9-Add the sifted flours and spices to this bowl and stir lightly to combine.
10-Now, chop the butter into smallish pieces and transfer to a small bowl.
11-Beat with an electric mixer until the colour of the butter changes to pale yellow.
12-Add vanilla and beat for an extra minute.
13-Add sugar and beat until the mixture looks light and creamy and all the sugar crystals have dissolved.
14-(This is an important step- if the sugar crystals don't dissolve your cake will develop a crusty top).
15-Add the eggs, one at a time, beating well after each addition.
16-Add the butter and egg mixture to the fruit and mix well.
17-Next, add the flour mixture to the fruit, and stir lightly with a wooden spoon until just combined.
18-(Do not beat the mixture or the cake will be tough- a light hand ensures a good cake).
19-Call in the family and have everyone give the cake a stir while they make a Christmas wish.
20-Spoon the batter evenly into the cake tin.
21-Run your hand under the tap and then use it to smooth the top of the cake.
22-Now, wrap a double thickness of brown paper around the tin and secure it with string.
23-Place the cake in the centre of the pre-heated 160c (310F) oven and bake for 3- 3 1/2 hours, or until a skewer, inserted into the centre of the cake, comes out clean.
24-Remove the cake from the oven and, while still hot, pour over the extra port.
25-Now, wrap the cake (tin and all) in a thick, clean towel.
26-Keep wrapped for at least 24 hours, or until the cake is completely cold.
27-Store the cake, well covered, in its tin in a cool, dry place- or in the refrigerator if it's really hot where you live.
28-Each week before Christmas, use a skewer to poke several holes in the top of the cake and pour over a little more port- this is called'feeding' the cake.
29-Close to Christmas, you can ice this cake with the traditional Christmas cake icing (frosting) if you wish, but it will still be spectacularly good without it.
30-Serve small portions as this cake is very, very rich.

Answer 4

CHRISTMAS CAKE

2 sticks butter, softened
2 c. sugar
6 eggs
1/2 c. milk
12 oz. vanilla wafers, crushed by hand
2 c. chopped nuts (walnuts)
7 oz. coconut

Cream sugar and butter. Add eggs, one at a time, while beating. Add milk, beat mixture until fluffy. Beat in vanilla wafers, nuts and coconut. Bake in a Bundt pan prepared with bakers secret. Bake at 325 degrees for 1 hour and 15 minutes. Cool.

GLAZE:

2-3 c. powdered sugar
3-4 tbsp. butter, melted
Milk to desired consistency
1/4-1/2 tsp. almond extract

Answer 5

a red velvet cake is good. you can buy the cake mix at the grocery store or if you're doing it from complete scratch then go to www.foodnetwork.com or google a recipe for a red velvet cake. It's a rich chocolate but it's dyed a deep red and it looks like a holiday cake and you can buy cream cheese frosting or make your own white frosting and i always add walnuts to my red velvet cakes or you can leave it be. it's more of a southern kinda cake but it looks beautiful on christmas because it's red.

Answer 6

a million. believe 2. verbal replace (had to operate this because it really is a might want to to me) 3. respect 4. Romance 5. persistence 6. Sharing 7. Humor 8. exhilaration 9. Tenderness 10. Compatibility

Answer 7

NICE CHRISTMAS COFFEE CAKE (without fruit)

2 packages regular or quick active dry yeast
1/2 cup warm water (105°F to 115°F)
1 1/4 cups buttermilk
2 eggs
5 1/2 to 6 cups Gold Medal® Better for Bread™ flour or Gold Medal® all-purpose flour
1/2 cup butter or margarine, softened
1/2 cup sugar
2 teaspoons baking powder
2 teaspoons salt
1 1/2 cups chopped dried apricots
1 1/2 cups chopped drained maraschino cherries
Coffee Cake Glaze
1 1/2 cups red cinnamon candies, if desired


1. Dissolve yeast in warm water in large bowl. Add buttermilk, sugar, butter, eggs, baking powder, salt and 2 1/2 cups of the flour. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make dough easy to handle. (Dough should be soft and slightly sticky.)
2. Grease 3 cookie sheets. Turn dough onto well-floured surface; gently knead about 5 minutes or until smooth and elastic. Divide dough into 3 equal parts. Roll one part into rectangle, 15x9 inches. Place rectangle on cookie sheet.
3. Mix apricots and chopped cherries. Spread one-third of the apricot mixture in a strip about 2 1/2 inches wide lengthwise down center of rectangle. Make cuts in dough at 1/2-inch intervals on both 15-inch sides almost to filling. Fold strips over filling, overlapping and crossing in center. Carefully stretch dough until 22 inches long; curve one end to form top of cane. Repeat with remaining 2 parts of dough. Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indentation remains when touched.)
4. Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown. Drizzle Glaze over warm coffee cakes. Decorate with cinnamon candies.



Nutrition Information:

1 Serving: Calories 155 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 2 g); Cholesterol 20 mg; Sodium 190 mg; Total Carbohydrate 30 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 0%; Calcium 2 %; Iron 6 % Exchanges: 1 Starch; 1 Fruit; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.



Special Touch
Use holiday cellophane found in party stores to wrap the homemade specialties you plan to place beneath someone’s Christmas tree. Jingle bells attached to bright ribbons can tie up the package.
How-To
To keep dried fruit from sticking to your chopping knife, rub the sides of the blade with a little vegetable oil.

Answer 8

Try these great sites:
http://www.bettycrocker.com
http://www.kraftfoods.com
http://www.foodnetwork.com