Chai Berry Orange Christmas Cake Recipes

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.

GRANDMA'S BEST CHRISTMAS CAKE

Steps:

• Warm margarine to room temperature Cream the sugars and margarine until smooth and creamy. Add one egg at a time mixing one tablespoon of the flour between each egg (this prevents curdling).
• Blanche Almonds if necessary then add ALL the ingredients EXCEPT the remaining flour stirring well then add the remaining flour folding in well.
• Line an 8-9 inch metal cake tin with greaseproof paper place the mixture in making a bit of a dip in the middle, by doing this the cake will come out more even.
• Cook in a slow oven 150c for approx 3 hours check with a satay stick through the centre to see if its cooked then tip out onto a cake rack to cool.
• I usually cook this in the early afternoon and leave overnight to cool completely, just to make sure that there is no heat in the centre as once you wrap it up if there is, it will sweat and can make the cake go mouldy.
• Wrap in two layers of Foil and keep in a cupboard. at the start of December prick the top of the cake lightly and dribble over a tot of Brandy, reseal and turn over two weeks later.
• Mums idea:.
• Line the tin as usual but also wrap brown paper around the outside tying it tightly with some string leaving the level of the paper higher than the cake so if necessary you can put some paper over the top to stop it browning too much toward the end of cooking.
• Cook this cake late October or Early November.

CHAI CAKE

Steps:

• Heat oven to 325°F/170°C
• Grease and flour a round cake pan (8"/20 cm).
• Stir hot water into Chai Latte until blended. Measure 1/2 cup/125 mL of the chai latte for the cake and set aside 2 tbsp/30 mL for glaze.
• Mix flour, baking powder, 1 tsp cinnamon, cloves, ginger and salt. Set aside.
• Beat sugar and butter in large bowl with electric mixer on medium speed, scraping bowl occasionally, until fluffy.
• Beat in eggs and vanilla until smooth and blended.
• Gradually beat in flour mixture alternately with 1/2 cup Chai Latte until smooth.
• Pour into pan.
• Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
• Cool 10 minutes; remove from pan to wire rack.
• Cool completely, about 1 hour.
• Spread Chai glaze over top of cake, allowing some to drizzle down side. Sprinkle with additional cinnamon.
• For glaze, melt butter in 1-quart/litre saucepan over medium heat.
• Stir in remaining ingredients until smooth. Drizzle glaze on cake. If desired, grate cinnamon on top as garnish.

CHAI & BERRY ORANGE CHRISTMAS CAKE

Steps:

• Soak the dried fruit in strong brewed Baby, It's Cold Outside Chai Tea for at least 2 hours.
• In a mixing bowl, beat the butter, sugar, eggs and cinnamon until smooth. Mix in the fruit, cranberries and orange zest until nicely distributed. Then sift the flour and fold it into the batter.
• Decant the mixture into lined round cake tin and smooth the surface with a spatula.
• Bake at 150C for 1.5 - 2 hours or until a skewer comes out of the cake clean.
• Cool the cake on a wire rack before glazing.
• For the glaze: heat 1 cup of water and brew 2 Berry Orange tea bags for 10 minutes. Remove the tea bags, boil the tea in a pan and add 1 cup of sugar. Heat on low for 10 minutes until all the sugar has dissolved and the volume reduced by half.
• Let it cool for 20 minutes before drizzling over the cake. Keep in an airtight container for up to 3 months.