My Moms Light Christmas Cake Recipes

MY MOM'S LIGHT CHRISTMAS CAKE

Steps:

• Mix cherries, peel, fruit and juice together well, and let stand for two days, stirring frequently.
• Add to remaining ingredients, mixing very thoroughly.
• Pour into bread pans, and bake three hours at 300 degrees.
• Enjoy some of the happiness we knew!

LIGHT CHRISTMAS CAKE

Steps:

• Prepare fruit and wash raisins the day before.
• Cream butter and sugar.
• Add eggs one at a time.
• Beat until very light.
• Add sifted flour mixed with cardamom and baking powder.
• Add orange juice alternately with the flour a little at a time.
• Dredge fruit with a little extra flour and add to batter.
• Place in 2 loaf pans, lined with brown paper and greased on the inside.
• Bake in 250°F degrees oven 2-3 hours or until done.

MOM'S CAKE

Steps:

• Cook the pudding according to the package directions.
• Add the dry cake mix to the cooked pudding and mix well.
• Pour into a greased and floured 8x12 inch pan.
• Pour chips and nuts over the top.
• Bake at 350 degrees for 1/2 hour I have also made this using a white or yellow cake mix and butterscotch pudding.
• Use butterscotch chips for the top.
• I also omit the nuts if I make it for my family, as 2 of us are allergic to nuts.

LIGHT FRUIT/CHRISTMAS CAKE

Steps:

• Preheat the oven to 150c/300f/gas 2. Grease a deep 8 inch round or 7 inch square tin. Line the base & sides with a double thickness of greaseproof paper & then grease this as well. Make sure the paper lining the sides are taller than the tin.
• Beat the eggs & Baily's together in a jug or bowl. Sift the flour, sugar & spices into the fruit mixture. Add the beaten egg mixture to the other ingredients. Beat together thoroughly with a wooden spoon for 2-3 minutes, until completely combined. DO NOT USE A FOOD PROCESSOR.
• Spoon the mixture into the prepared tin. Level with the back of a spoon.
• Make a slight indentation in the centre of the mixture so it will rise evenly.
• Bake in the centre of the oven 2 1/2 - 3 1/2 hours. Test the cake after 2 1/2 hours by inserting a clean metal skewer into the centre of the cake. If it is cooked, the skewer will come out clean & the centre will be firm when pressed lightly. If it is not cooked, return to the oven, but test at intervals. If the top is browning too quickly, place a disc of foil or brown paper over it to reduce burning.
• Once cooked, remove from the oven & allow to cool completely in the tin. Turn the cake out onto a wire wrack, leaving the lining paper on. Using a clean skewer, prick the top of the cake in places. Spoon over a dessert spoon of Brandy. Wrap the cake in foil or muslin, if available. Place in an airtight tin.
• Feed the cake with Brandy at intervals (once very two weeks) until required.
• If using as Christmas cake, the cake can be iced as usual, or you can decorate with just a dusting of icing sugar & ribbon.