can any one give me the reciepe of the christmas cake?

Answer 1

225g/8oz plain flour
1/4 tsp salt
1/2 tsp mixed spice
1/2 tsp ground cinnamon
200g/7oz butter
200g/7oz dark brown sugar
2 tbsp black treacle
1 tbsp marmalade
1/4tsp vanilla essence
4 eggs, lightly beaten
800g/1 3/4 lb mixed dried fruits
100g/3 1/2 oz chopped mixed peel
150g/5oz glace cherries, halved
100g/3 1/2 oz blanched almonds, chopped
brandy

To Decorate the Cake:
200g/7oz marzipan
1-2 tbsp apricot jam, warmed
Royal Icing
3 egg whites
600g/1lb 5oz icing sugar, sieved
11/2tsp liquid glycerine - optional
1 tbsp lemon juice

Method
1. Heat the oven to 150C/300F/Gas2. Grease a 20cm/8inch round or an 18cm/7inch square cake tin and line the bottom and sides with baking parchment.
2. Sieve the flour, salt, mixed spice and cinnamon into a bowl.
3. Cream the butter and the sugar in a large mixing bowl and then mix in the sugar, treacle, marmalade and vanilla essence until light and fluffy.
4. Mix the eggs a little at a time into the mixture adding a tablespoon of flour mixture with the last amount.
5. Fold in the remaining flour mixture until well mixed and then mix in the dried fruit, mixed peel, glace cherries and the almonds.
6. Turn the mixture into the prepared tin and make a slight hollow in the centre.
7. Bake in the oven for 3 hours and then test with a skewer. If not ready bake for up to another hour testing every 20 minutes until the skewer comes out clean.
8. Remove from the oven and leave to cool in the tin for 15 minutes.
9. Turn out on to a wire rack and leave to cool.
10. Once cool, make a few holes in the cake with a skewer and pour over 3-4 tbspof brandy. Let the brandy soak into the cake.
11. Store the cake wrapped in foil and in an airtight tin or plastic container, holes side up.
12. OPTIONAL: For a rich and moist cake, spoon over a few tablespoons of brandy every week until you are ready to ice and decorate your cake.

To Decorate the Cake:
1. Place the cake on a foil board or cake plate.
2. Dust your hands and the work surface with a little icing sugar and knead the marzipan until soft.
3. Roll out half the marzipan to fit the top of the cake and roll out the rest in strips to fit around the sides of the cake.
4. Brush the cake all over with the warmed apricot jam and then place the marzipan on top and around the cake.
5. Cover the cake with a clean tea towel and then leave in a cool place for at least one day.
6. To make the icing, lightly whisk the egg whites adding the sugar at intervals. Beat well until the icing reaches soft peaks. Add the glycerine if using and the lemon juice.
7. Spread icing all over cake either flat iced using a clean ruler or by forming soft peaks. Decorate with Christmas ornaments.

Answer 2

CHRISTMAS CAKE

1 c. butter
1 3/4 c. sugar
3 eggs
2 c. flour
1 1/2 tsp. soda
1 tsp. salt
1 tbsp. orange juice
1 c. buttermilk
2 boxes dates, chopped
2 c. chopped nuts
1 lg. bottle maraschino cherries
1 tbsp. grated orange rind
1 tsp. vanilla

Cream butter and sugar on high speed. Add eggs, one at a time. Sift 1 cup flour, add cherries, dates, nuts and orange rind. Coat fruits with flour. Stir by hand just enough to get mixed with butter. Add flour, soda, salt with buttermilk alternately. Add vanilla. Do not overbeat. Bake in tube pan at 350 degrees for 1 hour and 20 minutes.

SAUCE FOR CHRISTMAS CAKE:

1 orange rind, grated
1 c. sugar
1 c. orange juice
1 c. coconut

Put orange rind in bowl, add sugar, mix well. Add orange juice and dissolve sugar. Add coconut. Pour over cake. Let set for 24 hours before cutting it.

Answer 3

I make this one and it works out good here you go
125g/4oz margarine
175g/6oz sugar,dark brown,light or white
175g/6oz currants
175g/6oz sultanas
50g/2oz candied peel
225ml/8fl oz water
1 level teaspoon bicarbonate of soda
1 heaped teaspoon of mixed spice
2 beaten eggs
125g/4oz plain flour,wholewheat or white
125g/4oz self raising flour,wholewheat or wite
pinch of salt

1.Place margarine,sugar,currants,sultanas,candied peel,water,bicarbonate of soda and mixed spice in a pan,bring to the boil and simmer 1 minute.Pour into a large bowl.allow to cool
2.line an 18cm/7inch square or 20cm/8 inch round tin,or use loaf tins if preferred,with greased greaseproof paper.
3.add eggs,flours and salt to cooled mixture,mix well, pour into tim.
4.bake in the center of a moderate oven,gas 4,350F.180C,for 1&1/4 (one and a quarter hours)

Answer 4

CHRISTMAS CAKE

10 oz. flour
Pinch of salt
1/2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. mixed spice
1 tbsp. cocoa powder
1 lb. mixed dried fruit chopped
12 oz. sultanas
1/2 lb. currants
1/2 lb. glace cherries chopped
4 oz. blanched almonds (optional)
1/2 lb. butter, softened
1/2 lb. dark soft brown sugar
4 eggs beaten
Finely grated rind and juice treacle, (substitute with molasses)
1 tbsp. brandy, or rum
A little milk if necessary
Finely grated rind and juice of 1 lemon

Sift the flour and salt into a large mixing bowl and stir in the baking powder, cinnamon, mixed spice and cocoa. Add the dried fruit, sultanas, currants, glace cherries and almonds, if used, and stir to mix. Set aside.
In another mixing bowl, cream together the butter and sugar until fluffy, then beat in the eggs a little at a time. Fold in half the flour and fruit mixture, then fold in the reminder. Stir in the lemon rind and juice, black treacle and brandy or rum. Stir the mixture until well mixed, adding a little milk if it seems too dry.

Pour the mixture into a greased deep 8 inch, or 9 inch round or square cake tin, double lined with greased greaseproof (waxed) paper. Make a slight indentation in the center of the mixture. Tie double layer of brown paper around to outside of the tin and extending at least 2 inches above the tin to prevent over browning. Bake in a cool oven, 300 degrees for 1 hour then reduce the heat to 275 degrees and continue baking for a further 3 to 3 1/2 hours, or until a skewer inserted in the center of the cake comes out clean. If the top of the cake becomes too brown during the cooking, cover with brown paper or foil.

When cooked, remove from oven and leave to cool in the t in before turning out. Before storing, make holes with skewer all over surface of cake and pour in about 2 tablespoons of brandy or rum. Re-cover with greaseproof paper and foil and store in a cool place, but not in the refrigerator. For best results make in October. A few days before Christmas cover with almond paste and ice.

IRISH TRADITIONAL CHRISTMAS CAKE

Mix these ingredients together:

1 lb. butter
1 lb. brown sugar
1 lb. flour

Add the following ingredients:

1 lb. dates
2 1/2 lbs. white raisins
1 1/2 lbs. currants or Sultana raisins
1 sm. jar each maraschino cherries, red and green
1/2 c. fruit juice
1 tsp. vanilla
1 c. cut walnut meat
1 c. blanched almonds
1 tsp. nutmeg
1 tsp. mace
1 tsp. cinnamon
1/2 tsp. ginger

To combine mixture above, add:

10 eggs
1/2 c. molasses
1/2 tsp. baking soda
1 tsp. baking powder

To cook: Place mixture in whatever size baking pans (2 inch high) you have and bake at a slow heat (around 300 degrees) for 2 to 3 hours, depending on size of pans. (It can also be baked in a cake tin (lined with wax paper) as a whole cake (10 inch round x 2 inch).
Once cooled, it is delicious dressed with a 1/4 inch of marzipan laid over top as an icing. Place marzipan between 2 sheets of waxed paper and roll out to desired thickness. Cake can now be decorated in the Christmas spirit.

Answer 5

the best ones are at
foodnetwork.com
or
cooks.com

Answer 6

there is some great receipes on FoodTV.ca