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Cake Recipes

Everything from Christmas cake to giant cookies and new ones are added regularly;

Christmas cake. This traditional Christmas cake is a firm favourite with families all over the World, but there are alternatives. This recipe has been around for many years in the UK and its the one most people seem to prefer. It produces a lovely rich dark cake that is quite moist with warm fruity flavours. A classic cake for your Christmas. Think about making it in October and adding a small top-up of Sherry or Brandy weekly, this will mean leaving the icing until the last minute. We Believe !

You'll find instructions (and icing and glaze and almond paste recipes) to finish your cake here.

Ingredients

1lb (450 g) currants

6 oz (175 g) sultanas
6 oz (175 g) raisins
2 oz (50 g) glace cherries, rinsed, dried and finely chopped
2 oz (50 g) mixed candied peel, finely chopped
3 tablespoons brandy
8 oz (225 g) plain flour
½ teaspoon salt
¼ teaspoon freshly grated nutmeg
½ teaspoon ground mixed spice
8 oz (225 g) unsalted butter
8 oz (225 g) soft brown sugar

2 oz (50 g) almonds, chopped (the skins can be left on)
1 dessertspoon black treacle

The grated zest of 1 lemon

The grated zest of 1 orange

4 oz (110 g) whole blanched almonds (only if you don't intend to ice the cake)

4 Eggs

 

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You will need an 8 inch (20 cm) round cake tin or a 7 inch (18 cm) square tin,
eased and lined with greaseproof paper. Tie a band of brown paper round the outside of the tin for extra protection.

Method

This works best if you begin this cake the night before you want to bake it.

1. Weigh out the dried fruit and mixed peel, place it in a mixing bowl and mix in the brandy as evenly and thoroughly as possible. Cover the bowl with a clean tea-cloth and leave the fruit aside to absorb the brandy for 12 hours.
2. Next day pre-heat the oven to 275° F (140°C). Then measure out all the rest of the ingredients (the treacle will be easier to measure if you remove the lid and place the tin in a small pan of barely simmering water).
3. Begin the cake by sifting the flour, salt and spices into a large mixing bowl.
4. Next, in a separate large mixing bowl, whisk the butter and sugar together until it's light, pale and fluffy.
5. Now beat the eggs in a separate bowl and add them to the creamed mixture a tablespoonful at a time; keep the whisk running until all the egg is incorporated.
6. When all the egg has been added fold in the flour and spices, using gentle, folding movements and not beating at all (this is to keep the air in). Now fold in the fruit, peel, chopped nuts and treacle and finally the grated lemon and orange zests.
7. Next, using a large wooden spoon, put the cake mixture into the prepared tin, spread it out evenly with the back of the spoon and, if you don't intend to ice the cake, lightly drop the whole blanched almonds on the top.
8. Finally cover the top of the cake with a square of greaseproof paper with a large coin sized hole in the centre (this gives extra protection during the long slow cooking).
9. Bake the cake on the lowest shelf of the oven for 4 to 4½ hours. Sometimes it can take up to half an hour longer than this, but in any case don't look till at least 4 hours have passed.
10. Cool the cake for 30 minutes in the tin, then remove it to a wire rack to finish cooling. When it's cold pour on some Brandy or Sherry, then wrap it in double greaseproof paper secured with an elastic band and either wrap again in foil or store in an airtight tin. You can now add further Brandy or Sherry at intervals until you need to ice or eat it.

You'll find instructions (and icing and glaze and almond paste recipes) to finish your cake here.

Christmas Pudding. This traditional Christmas dish is a firm favourite with families all over the World, but there are alternatives.

This recipe serves 8.

Ingredients

100 g (4 oz) Prunes, stoned and chopped
175 g (6 oz) Currants
175 g (6 oz) Seedless raisins
175 g (6 oz) Sultanas
25 g (1 oz) Blanched almonds, chopped
Finely grated rind and juice of 1 lemon
100 g (4 oz) Plain flour
2.5 ml (½ tsp) Grated nutmeg
2.5 ml (½ tsp) Ground cinnamon 2.5 ml (½ tsp) salt
75 g (3 oz) Fresh bread crumbs 100 g (4 oz) shredded suet
100 g (4 oz) Dark soft brown sugar 2 eggs, beaten
150ml (¼ pint) Brown ale
150ml (¼ pint) Brandy, rum or sherry
Holly sprig, to decorate
Brandy or rum butter or cream, to serve
75 ml (5 tbsp) Brandy, to flame

Method

1. Place the dried fruits in a large bowl with the nuts, lemon rind and juice. Mix together well.
2. In a separate bowl, sift together the flour, nutmeg, cinnamon and salt. Add the breadcrumbs, suet and sugar and mix together.
3. Pour in the beaten egg and brown ale, beat well, then stir in the dried fruit mixture until evenly incorporated.
4. Cover the bowl with cling film and leave to stand in a cool place for 24 hours.
5. The next day, add the brandy, rum or sherry, stirring well.
6. Butter a 1. 7litre (3 pint) pudding basin and pack in the pudding mixture, pushing it down well.
7. Cover the basin with pleated greaseproof paper and foil and
   secure tightly with string. Place over a large saucepan filled with enough boiling water to come halfway up the sides of the basin. Bring to the boil and steam the pudding for 4-5 hours, topping up with boiling water when necessary.
8. Remove the pudding from the pan and allow to cool completely for 1-2 hours. Uncover the pudding, then recover in fresh greaseproof paper and foil. Store in a cool, dry place for at least 1 month (or up to 1 year) before serving.
9. To serve, steam in the same way for 2-3 hours. Turn out on to a warmed serving dish, decorate with a sprig of holly and serve with brandy or rum butter or cream.
10. To flame the pudding, warm the brandy gently in a small saucepan, pour over the pudding and light carefully with a match.

A Suggestion
Custard or cream (or ice cream) can be served with plum pudding, but brandy or rum butter is more traditional.

Giant Cookies

Ingredients:
6 tablespoons butter softened
1/2 cup sugar
1/4 cup light brown sugar (packed)
1/2 teaspoon vanilla extract
1 egg
1 cup all purpose flour
1/2 teaspoon baking soda
2 cups chocolate chips

Preparation:
Heat oven to 350 F (175 C). Line 2 9-inch round baking pans with foil.

Beat butter sugar brown sugar and vanilla extract until light and fluffy. Add the egg and beat well. Stir together flour and baking soda; add to the butter mixture; beating until blended. Stir in chocolate chips.

Spread half of batter in each pan spreading it 1-inch from edge. (the cookies will spread)

Bake 18-22 min or until lightly browned. Cool completely, carefully lift cookies from pan and remove foil.

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