Recipe for xmas cake?

Christmas Cake Recipe








Check recipe for shopping/store cupboard purposes. Gather together the fruits and soak in alcohol as directed in the method before making the cake.





10 oz currants


6 oz sultanas





3 oz raisins





3 oz dark natural glace cherries





3oz mixed chopped peel - Cut your own or use ready cut





Grated rind of 1 lemon





Grated rind of 1 orange





2 tablespoons of whisky, brandy, rum or sherry





4 eggs - room temperature





6 oz butter - room temperature





6 oz soft brown sugar (or caster sugar if you have none)





3 陆 oz of self raising flour (use all plain if you have no SR flour, this cake is not intended to rise, but be level.)





3 陆 oz of plain flour





2 oz ground almonds





1陆 teaspoons of mixed spice (this should contain cloves, cinnamon etc)





1 tablespoon golden syrup or corn syrup





Optional 2oz walnuts or blanched almonds chopped.





Optional 2 oz chopped dried apricots





The quantities in this fruit cake recipe must be baked in a deep Round 8 inch tin or Square 7 inch tin.





Prepare these things first.





1. Before you mix up the cake, SOAK the dried fruit and the halved cherries in the alcohol for about 4-8 hours before using it and also remove your 6oz butter and 4 eggs from the fridge to bring them to room temperature about 2 hours before cake making begins. Sometimes I just put all the fruit in a screw top jar and shake it every day for about a week or two. The soaking helps plump and hydrate the fruit.





2. Heat oven to 140 degrees Celsius or Gas mark 1 or 275 degrees Fahrenheit





3. Butter your tin type and double line it and butter it again with 2 circles of greaseproof paper and an inner band of paper.





4. Outside the tin add a double band of brown paper that rises 2 inches or so above the tin. Tie with string.





5. Place the tin ready on a flat pizza or other baking sheet 鈥?this helps in removing it from the oven.Recipe for xmas cake?
Traditional British Christmas Cake





1. Ingredients





10 oz currants


6 oz sultanas





3 oz raisins





3 oz dark natural glace cherries





3oz mixed chopped peel - Cut your own or use ready cut





Grated rind of 1 lemon





Grated rind of 1 orange





2 tablespoons of whisky, brandy, rum or sherry





4 eggs - room temperature





6 oz butter - room temperature





6 oz soft brown sugar (or caster sugar if you have none)





3 陆 oz of self raising flour (use all plain if you have no SR flour, this cake is not intended to rise, but be level.)





3 陆 oz of plain flour





2 oz ground almonds





1陆 teaspoons of mixed spice (this should contain cloves, cinnamon etc)





1 tablespoon golden syrup or corn syrup





Optional 2oz walnuts or blanched almonds chopped.





Optional 2 oz chopped dried apricots





preparation





The quantities in this fruit cake recipe must be baked in a deep Round 8 inch tin or Square 7 inch tin.





Prepare these things first.





1. Before you mix up the cake, SOAK the dried fruit and the halved cherries in the alcohol for about 4-8 hours before using it and also remove your 6oz butter and 4 eggs from the fridge to bring them to room temperature about 2 hours before cake making begins. Sometimes I just put all the fruit in a screw top jar and shake it every day for about a week or two. The soaking helps plump and hydrate the fruit.





2. Heat oven to 140 degrees Celsius or Gas mark 1 or 275 degrees Fahrenheit





3. Butter your tin type and double line it and butter it again with 2 circles of greaseproof paper and an inner band of paper.





4. Outside the tin add a double band of brown paper that rises 2 inches or so above the tin. Tie with string.





5. Place the tin ready on a flat pizza or other baking sheet 鈥?this helps in removing it from the oven.Recipe for xmas cake?
Try this - I made it a couple of years ago and it went down well:


http://www.deliaonline.com/recipes/the-classic-christmas-cake,1293,RC.html


Or this is a bit less conventional and just as lovely:


http://www.bbc.co.uk/food/recipes/database/chocolatefruitcake_84675.shtml


Enjoy!
Heres the one I use, and currently have 5 in the cupboard maturing nicely along with a drink of brandy every now and again!!





Makes a 8'; cake round





10oz brown sugar


10 oz butter


5 eggs (size 3)


12oz plain flour


1 teaspoon mixed spice


14 oz currants


14 oz sultanas


5 oz raisins


3 oz chopped glace cherries


1.5 tbsp reacle


1.5 tab spoon brandy or more if you like!!








150C in the oven, grease and triple line your cake tin.





cream butter and suger, add eggs in small batches, sift in flour and spice, then add the dried frui and cherries. I usually end up using my hands as theres that much. Add the treacle and brandy last. Then in to your tin, and into the oven on a double sheet of brown paper, this stops the bottom burning. The cake takes about 5 hours, but after an hour turn then oven down to 140C. Leave to cool in the tin. It can be stored wrapped in greaseproof paper and tin foil.





Its a very simple cake to make and the smell going through the house when baking in gorgeous, almost enough to make you want to put the tree up!!
Here is my favourite fruit cake recipe.








Boiled Fruit Cake (Wigan's)





INGREDIENTS


1 cup water


4 cups candied mixed fruit


1 cup white sugar


3/4 cup butter


2 cups all-purpose flour


1 teaspoon baking soda


1 teaspoon mixed spice


2 eggs, beaten





DIRECTIONS


Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x5 inch loaf pan, and line with parchment paper or aluminum foil.


Combine the water, mixed fruit, sugar and butter in a saucepan over medium heat. Bring to a boil, stirring occasionally, and boil gently for about 10 minutes. Sift the flour, baking soda and mixed spice into a large bowl. Pour in the boiled mixture, and stir until well blended. Mix in the eggs. Pour into the greased loaf pan.


Bake for 90 minutes in the preheated oven, until a skewer or knife inserted into the top comes out clean. Cool cake in the pan for at least 10 minutes before removing








( You can ice it if you like. I don't)
Peppermint Chiffon Cake





';An oh-so-minty cake!';





SERVINGS


Original recipe yield: 1 -9 inch tube or bundt cake





INGREDIENTS


2 1/2 cups cake flour


1 1/2 cups white sugar


3 teaspoons baking powder


1 teaspoon salt


1/2 cup vegetable oil


7 eggs


1/2 cup water


1/2 teaspoon cream of tartar


1 1/2 teaspoons peppermint extract


1/2 teaspoon vanilla extract


15 drops red food coloring








DIRECTIONS


Preheat oven to 325 degrees F (165 degrees C).


Separate the eggs.


Sift the cake flour, sugar, baking powder and salt into a large bowl. Make a well in the center and add the oil, egg yolks, water, peppermint extract and vanilla extract. Beat with mixer on low for 1 minute.


Beat egg whites with cream of tarter until stiff peaks form. Gently fold the whites into the yolk mixture. Pour 1/3 of the batter into a separate bowl and tint with the food coloring.


Alternate large spoonfuls of red and plain batter into an ungreased tube or bundt pan. Run a knife or spatula through the batter to make a swirled effect.


Bake at 325 degrees F (165 degrees C) for 55 minutes. Increase heat to 350 degrees F (175 degrees C) and bake for an additional 15 minutes or until done. Let cake cool in pan on rack. Once cool remove from pan and frost, if desired.





~OR~





Red Velvet Cake





A family favorite -- great for the Christmas holiday w/ the red cake %26amp; white frosting.





SERVINGS


Original recipe yield: 2 9'; inch pans








INGREDIENTS


1/2 cup shortening


1 1/2 cups white sugar


2 eggs


2 tablespoons cocoa


4 tablespoons red food coloring


1 teaspoon salt


1 teaspoon vanilla extract


1 cup buttermilk


2 1/2 cups sifted all-purpose flour


1 1/2 teaspoons baking soda


1 tablespoon distilled white vinegar


5 tablespoons all-purpose flour


1 cup milk


1 cup white sugar


1 cup butter


1 teaspoon vanilla extract





DIRECTIONS


Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C).


Cream shortening and 1 1/2 cups sugar WELL. Add eggs and beat well.


Make a paste of cocoa and red food coloring. Add to creamed mixture. Mix salt, 1 teaspoon vanilla and buttermilk together. Add alternately the flour with the milk mixture to the creamed mixture. Mix soda and vinegar and FOLD INTO CAKE BATTER. DON'T BEAT OR STIR NOW.


Bake for 30 minutes.


To Make Icing: Cook 5 Tablespoons flour and milk over low heat till thick, stirring constantly. LET COOL THOROUGHLY! While cooling, cream 1 cups sugar, butter and 1 teaspoon vanilla. Beat this well till light and fluffy. Add to flour mixture and beat until of a good spreading consistency. DON'T ICE CAKE TILL COOL.
PECAN PIE





1 1/2 cups all-purpose flour


1/2 teaspoon salt


2 tablespoons white sugar


1/2 cup butter, chilled


4 tablespoons ice water


3 eggs, beaten


3/4 cup light corn syrup


2 tablespoons dark corn syrup


3/4 cup light brown sugar


3 tablespoons butter, melted


1 pinch salt


1/2 cup pecans, finely crushed


1 cup pecans, quartered


1 cup pecan halves





Preheat oven to 350 degrees F . To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball.


On a floured surface flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete.


To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.


Bake in a preheated 350 degrees F oven for one hour or until firm; let cool for one hour before serving.
Take one car and drive it to Tesco. Combine this with your credit card and purchase one. Finally put your feet up and have a rest this year.