Christmas Gift Cake Recipes

CHRISTMAS GIFT CAKE

Steps:

• Line two 15x10x1-in. baking pans with waxed paper. Prepare one cake mix according to package directions; pour into one prepared pan. Repeat with remaining cake mix. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to wire racks to cool completely. Gently peel waxed paper from cakes. Trim tops to level cake., In a large bowl, cream butter and shortening until light and fluffy. Beat in vanilla. Gradually add confectioners' sugar alternately with milk, beating well after each addition. Remove 2 cups frosting to a bowl; tint red. Referring to diagram below, cut each cake. (Save remaining cake pieces for another use.), Place one large cake layer on a 16x12-in. covered board. Frost top with 1/3 cup white frosting; top with second large layer. Frost top and sides white. Top with one medium cake layer; frost top with 1/3 cup white frosting. Top with remaining medium layer; frost top and sides red. Top with small cake layer; spread top with white frosting. Top with remaining small layer; frost top and sides white., For ribbon, cut one fruit roll into a 19-in. long strip; set aside remaining piece. Starting at the bottom short side of the cake, center fruit roll and drape over each layer, ending at bottom of opposite side. Cut another fruit roll into a 15-in. strip; set aside remaining piece. Repeat draping for the long side., For the bow, cut a 12-in. and 3-in. strip from a reserved fruit strip. Loop each end of the 12-in. strip toward center; pinch together to seal. With the 3-in. strip, form a circle. Place in center of bow and press to hold. Place on cake. Insert 1-1/4-in. foil balls inside bow loops and a 3/4-in. foil ball inside center loop to hold open. Cut the remaining fruit strip into four 3-1/2-in. strips; cut a "V" in one end of each. Tuck straight ends under base of bow. Decorate cake with candies. Remove foil balls just before serving.

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.

HOLIDAY GIFT CAKE

Steps:

• In a bowl, beat cream cheese, butter, sugar and vanilla until smooth. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; gradually add 2 cups to batter. Set aside five to six cherries for garnish. Chop the remaining cherries; add to remaining flour mixture with pecans. Fold into batter. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; remove from pan to a wire rack to cool completely. , For glaze, combine sugar and milk in a small bowl; stir until smooth. Drizzle over cake. Decorate with reserved cherries and candles if desired.

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.

CHRISTMAS CAKE - EASY MOIST FRUIT CAKE

Steps:

• Place dried fruit and juice/brandy in a large microwavable container. Microwave 1 1/2 minutes on high or until hot.
• Stir to coat all fruit in liquid. Cover then set aside for 1 hour (to plump up/soak and cool).
• Preheat oven to 160°C / 320°F (140°C fan). Grease and line a 21 - 22 cm / 8 - 9" round cake pan with baking paper (parchment paper) (7 cm / 2.75" tall).
• Using an electric beater, beat butter and sugar until smooth and creamy (about 1 minute on speed 5).
• Add oil and molasses, beat until combined.
• Add salt, spices and baking powder - beat until incorporated.
• Add eggs, one at a time, beating until just incorporated
• Stir in the flour.
• When mostly incorporated, stir in the fruit mix (including all the extra liquid in bowl) and walnuts (if using).
• Pour into cake pan, cover with foil and bake for 3 hours 15 minutes, removing foil the last 45 minutes. Skewer inserted into middle should come out clean with no batter on it.
• Remove from oven and cool for 20 minutes before transferring to cooling rack. Cool completely before serving.
• Cake is moist and so full flavoured, it can be eaten plain. But see below for decorating and serving ideas (traditionally served with pouring custard).
• Cutting: Either cut into thin wedges, or cut cake into thin strips (2cm / 0.75" or so), then cut those strips into serving size pieces.
• Traditional White Christmas Cake (pictured in post) - Marzipan and fondant, see Decorating Note.
• Simple - pile top with fresh cherries or other fruit, dust with icing sugar (powdered sugar). Wrap a ribbon around the cake for extra touch!
• Drippy white glaze - use the glaze in this Lemon Cake recipe, but leave out the lemon juice (ie make a plain sweet white glaze). Flip cake upside down for flat surface then glaze per that recipe.
• Serving - serve with custard for a traditional experience! Either homemade custard or store bought pouring custard (jazz it up by mixing in vanilla seed paste!).

CHRISTMAS TREE CUPCAKES

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F and line a standard 12-cup muffin tin with cupcake liners.
• Add the brown sugar, granulated sugar, and unsalted butter to a large bowl and cream together using a hand or stand mixer.
• Beat in the vanilla, eggs, sour cream and buttermilk.
• In a separate bowl, stir together the all-purpose flour, unsweetened cocoa, instant coffee, baking powder, baking soda and salt.
• Add the dry ingredients into the wet and stir just to combine.
• Divide the batter evenly in the prepared muffin cups and bake for 18 to 20 minutes or until a toothpick comes out clean. Cool completely before frosting.
• In a small bowl, stir together the vanilla frosting and green food coloring. Start with about 5 drops of green food coloring, stir, and see if you like the shade or if you want to add a few more drops to get a deeper green color.
• Spoon the colored frosting into a piping bag fitted with a star tip. Start by piping a center star and then work your way around the top of the cupcake, moving slowly in as you go, to form a triangular shape, like a tree.
• Top with your favorite holiday sprinkles and dust with the confectioner's sugar for a snowy effect.
• Serve and enjoy!