How To make Christmas Cake(British)
2 lb Mixed dried fruit
4 oz Glace' cherries
4 oz Candied fruit
3 oz Blanched almonds
10 oz Plain flour
1 x Pinch salt
1/4 ts Bicarbonate of soda
1 t Mixed spice
4 x Eggs
1/2 ts Flavoring (vanilla, lemon)
1 tb Blackstrap molasses
8 oz Butter
8 oz Soft brown sugar
1 x Whisky to soak fruit
250 ml Milk (to mix)
(Note: (1) The mixed dried fruit should be such things as seedless raisins and currants. (2) The 1/2 teaspoon of "flavoring" can be almond, or lemon, or vanilla, or a mixture of the three. (3) "Mixed spice" is a combination of cinnamon, allspice and mace: about 1/3 of each.) -- Find a 9-inch cake pan at least three inches deep; grease it, and line the bottom and sides with a double thickness of greased baking parchment. Tie folded brown paper or newspaper around the outside of the pan. (The paper is insulation, to keep the sides of the cake from scorching as it bakes.) Set oven to 320-300F: have folded paper to stand the pan on when baking -- place low in oven. Pick over the dried fruit, removing any stems, etc. Wash, drain well and spread over a cloth on a tray to dry. When dry, put in a bowl and pour a small wine-glass of spirit over it. Cover well and leave overnight.
Next day, add chopped peel, blanched chopped almonds, and cherries minced and drained. Mix thoroughly. Sift together the flour, salt, soda and spice. Beat the eggs well with the molasses and flavoring. Put the butter into a large warmed bowl and beat until soft; then add the sugar and beat until light and creamy. Beat in the egg mixture, about a sixth of it at a time, then fold in half the flour mixture. Add remainder of the flour to the fruit and mix well. Add fruit to creamed mixture and fold in well. Put into pan and bake for about 3 1/2 to 4 hours or until done. If top of cake is browning too fast, cover with a few thicknesses of paper. Reduce the oven heat slightly every hour :
about 10 degrees. Test with skewer for doneness. Keep the paper wrapped around the cake in place until completely cooled, so that the cooling takes place slowly. After completely cooled, invert the cake, lift the baking parchment off the bottom, and sprinkle the cake generously with the spirit of your choice. Wrap well in foil, put in a sealed tin, and keep in a cool place (not necessarily refrigerated) . The cake benefits from occasional unwrappings and sprinkling with more spirit. It takes about 2 months to achieve maximum "mellowness".
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Super MOIST Christmas Fruit Cake Recipe | Holiday Favourites
This super moist Christmas Fruit Cake is going to be the best recipe you've ever tasted! This Fruit Cake is loaded with dry fruits which are soaked in alcohol, super moist and bursting with flavour! This cake is a must have on your Christmas platter and will leave your family and friends wanting more!
Super Moist Christmas Fruit Cake Full Written Recipe (Part 2) -
Soaking Fruit Video Recipe (Part 1) -
Soaking Fruit Written Recipe (Part 1) -
#platinitwithwendy #fruitcake #goanfood
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2021 Christmas Cake Recipe UK | Easy Mary Berry Fruit Cake!
HOW TO MAKE A Traditional CHRISTMAS CAKE UK like Mary Berry – the best rich fruit cake recipe! Watch above to see my FULL, quick and easy, tried and tested recipe and baking tips - perfect for Christmas 2018 Baking!
WATCH PART 2 - DECORATING THE CAKE:
How I decorated my 2018 Christmas cake!
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How to make Christmas cake - BBC Good Food
Learn how to make and mature Christmas cake. Get prepared for the festive period by making this Christmas cake from Stir-up Sunday onwards. Ensure the best flavour by feeding the cake with 1-2 tbsp alcohol every fortnight, stopping a week before to allow the surface to dry.
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Aunty Rosaleen's Traditional Irish Christmas Cake Recipe
Hi Bold Bakers! Make this traditional Irish Christmas Cake recipe and join in my family tradition this holiday season.
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Get the full written recipe (including all measurement conversions):
????INGREDIENTS????
* 3 cups (15 oz/426 g) raisins
* ⅓ cup (2 oz/58 g) candied peel
* 1 medium orange, zested
* 1 medium lemon, zested
* 1 cup (8 fl oz/225 ml) O'Driscoll's Irish Whiskey (or apple juice/orange juice*)
* 1 ½ cups (8 oz/225 g) glace cherries
* 2 cups (10 oz/282 g) all-purpose flour
* 1 teaspoon mixed spice
* ½ teaspoon ground nutmeg
* 1 ¼ cups (10 oz/300 g) butter, room temperature
* 1 ⅔ cups (13 oz/367 g) muscovado sugar (or dark brown sugar)
* 5 large eggs, room temperature
* ½ cup (2 ½ oz/71 g) chopped or sliced almonds
Aunty Rosaleen’s Traditional Irish Christmas Cake Recipe Chapters
0:00 - Irish baking 101
0:12 Today we are making a Traditional Irish Christmas Cake Recipe
0:19 Soaking the fruit for your Christmas Cake
1:09 Who is Aunty Rosaleen?
1:39 The BEST Irish Whiskey
2:35 How to prepare the cherries for your Christmas Cake
3:11 Dry ingredients
3:53 Creaming together the butter and sugar
4:38 Adding in the eggs
4:46 Adding the dry to the wet
4:57 Finishing the batter
6:00 Adding the batter to the pan
6:16 How to bake your Christmas Cake
6:36 Out of the oven
6:50 How to feed a Christmas Cake
7:20 How to store & feed a Christmas Cake
8:05 Serving up your Christmas Cake
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Easy Fruit Cake (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make an Easy Fruit Cake. The British Fruit Cake is traditionally served during the Christmas season. It is full of dried fruits and nuts, laced with alcohol over several weeks, and often covered with marzipan and royal icing. The problem is that it's both expensive to make and it needs time to age. Luckily, there is a much simpler version of this cake for the last minute baker, and I call it an Easy Fruit Cake.
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Amazing Christmas cake recipe - Allrecipes.co.uk
Watch how to make this truly amazing Christmas cake! It's traditional, yet just a little different. This cake is sure to make a stunning centrepiece!
This Christmas cake recipe uses a variety of dried fruits - cherries, cranberries, mango, currants, citron - for a fun and tasty twist on the traditional. You can, of course, use regular mixed dried fruit and glace cherries in place of the more exotic fruits - it's up to you!
Sprinkled with rum, it's best to age this Christmas cake for 7 to 10 weeks. In a pinch you could get away with less time, but the sooner you make this gorgeous cake, the better! The hard part isn't making the cake, it's waiting to enjoy it!
Be sure to watch our other video on how to decorate your Christmas cake:
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