Make Mature Christmas Cake Recipes

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MAKE & MATURE CHRISTMAS CAKE



Make & mature Christmas cake image

Bake this festive fruit cake in advance of Christmas and feed it regularly with rum, brandy or whisky to build the flavour and keep it moist

Provided by James Martin

Categories     Dessert

Time 2h35m

Yield Cuts into 12-15 slices

Number Of Ingredients 15

1kg mixed dried fruit (use a mix of raisins, sultanas, currants, cherries, cranberries, prunes or figs)
zest and juice 1 orange
zest and juice 1 lemon
150ml brandy, Sherry, whisky or rum, plus extra for feeding
250g pack butter, softened
200g light soft brown sugar
175g plain flour
100g ground almond
½ tsp baking powder
2 tsp mixed spice
1 tsp ground cinnamon
¼ tsp ground cloves
100g flaked almonds
4 large eggs
1 tsp vanilla extract

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.

Nutrition Facts : Calories 678 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 79 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium

TRADITIONAL BRITISH CHRISTMAS CAKE RECIPE



Traditional British Christmas Cake Recipe image

This time-tested traditional Christmas cake recipe is a combination of spicy, sweet, and boozy. Make it ahead for the holiday season.

Provided by Elaine Lemm

Categories     Dessert     Cakes

Time 6h15m

Yield 16

Number Of Ingredients 15

3 1/2 cups/525 g currants
1 1/2 cups/225 g golden raisins/sultanas
1 1/2 cups/225 g raisins
3/4 cup/110 g mixed candied peel (finely chopped)
1 cup glace (candied) cherries (halved)
3 1/3 cups/300 g all-purpose flour
Pinch salt
1/2 teaspoon mixed spice
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
10 ounces/300 g butter (slightly softened)
1 1/3 cups/300 g soft brown sugar
1/2 lemon (zested)
6 large eggs (lightly beaten)
3 tablespoons brandy (plus extra for feeding)

Steps:

  • Heat the oven to 300 F/150 C/Gas 2.

Nutrition Facts : Calories 585 kcal, Carbohydrate 107 g, Cholesterol 108 mg, Fiber 4 g, Protein 7 g, SaturatedFat 10 g, Sodium 168 mg, Sugar 75 g, Fat 17 g, ServingSize 4 servings, UnsaturatedFat 0 g

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