Luxury Christmas Cake Recipes

LUXURY CHRISTMAS CAKE

Steps:

• Mix together the dried fruits and mixed peel with 150ml (1⁄4 pint) brandy. Cover and leave in a cool place to soak and soften overnight, stirring occasionally.
• Add the carrots, apples and nuts to the soaked fruits and stir well. In a large bowl or food mixer, cream together the butter, sugar and lemon rind until pale and fluffy. Gradually beat in the eggs, a little at a time, beating well between each addition. Stir in the treacle, then fold in the sifted flour, mixed spice, cinnamon and soaked fruit mixture.
• Spoon the cake mixture into a greased, lined 25.5cm (10in) round, deep cake tin. Tie a double-thick band of brown paper round the outside of the tin. Level the surface of the mixture, then make a slight hollow in the middle.
• Bake at 150°C (130°C fan) mark 2 for 3-31⁄2hr or until a skewer inserted in the centre of the cake comes out clean. (Cover the top with dry greaseproof paper if the cake browns too quickly during cooking.)
• Leave the cake in the tin until cool enough to handle. When cool, spear holes over the top of the cake with a skewer and pour over 90ml (6tbsp) brandy. Leave for a few hours so the brandy soaks in, cover the cake with a layer of greaseproof paper, then wrap in foil. It's important to wrap the cake tightly so it doesn't dry out. Store in a cool, dry place for at least two weeks or up to three months. Every now and then, spear the cake with a skewer and spoon some extra brandy over the top. (This is called 'feeding' - it keeps the cake moist as well as enriching the flavour.) Cover the cake with 900g (2lb) almond paste and decorate.
• To cover the cake: To cover a 25.5cm (10in) round fruit cake in almond paste, use 900g (2lb) home-made or bought almond paste. On a worksurface dusted with icing sugar, roll out half the paste to fit the top of the cake. Brush the top of the cake with 135ml (9tbsp) melted honey or sieved apricot jam. Place the rolled-out paste on top of the cake, then smooth over. Cut pieces of string measuring the height and circumference of the cake. Using the string as a guide, roll out the remaining almond paste to a rectangular strip and trim to size. Brush the sides of the cake with melted honey or jam. Roll up the paste strip, place one end against the side of the cake and unroll to cover it. Use a palette knife to smooth sides and joins. Flatten top lightly with a rolling pin. Leave cake in a cool, dry place for at least two to three days before icing (allow an extra day for home-made paste). Like this? You'll love... The best supermarket Christmas cakes The best Christmas cake recipes How to make a Christmas cake video Chocolate cherry Christmas cake

MAKE & MATURE CHRISTMAS CAKE

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.

CHRISTMAS CAKE

Steps:

• 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.