A Christmas cake is more than just a dessert; it’s a tradition, a symbol of festive cheer, and a taste of nostalgia. Rich, fruity, and deeply flavorful, a homemade Christmas cake is the perfect centerpiece for your holiday table. While it may seem daunting, this easy-to-follow recipe will guide you through the process, ensuring a delicious and impressive cake.
Ingredients:
- For the Fruit Mixture:
- 500g mixed dried fruit (raisins, currants, sultanas, cranberries)
- 100g glace cherries, halved
- 100g candied peel, chopped
- 100ml brandy or rum
- 100ml orange juice
- For the Cake Batter:
- 250g unsalted butter, softened
- 250g light brown sugar
- 4 large eggs, beaten
- 250g self-raising flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Pinch of salt
- For the Icing:
- 250g unsalted butter, softened
- 500g icing sugar, sifted
- 2-3 tablespoons milk
- Food coloring (optional)
Instructions:
- Prepare the Fruit Mixture:
- In a large bowl, combine the dried fruit, glace cherries, and candied peel.
- Pour over the brandy or rum and orange juice.
- Stir well to coat the fruit and set aside to soak overnight, or for at least 6 hours.
- Preheat the Oven:
- Preheat your oven to 180°C (350°F).
- Cream the Butter and Sugar:
- In a large bowl, cream together the softened butter and light brown sugar until light and fluffy.
- Add the Eggs Gradually:
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Combine the Dry Ingredients:
- In a separate bowl, sift together the self-raising flour, cinnamon, nutmeg, cloves, and salt.
- Fold in the Dry Ingredients:
- Gradually fold the dry ingredients into the wet ingredients, alternating with the soaked fruit mixture. Be careful not to overmix.
- Prepare the Tin:
- Grease and line a 9-inch round cake tin with parchment paper.
- Bake the Cake:
- Pour the batter into the prepared tin and level the top.
- Place the tin in the preheated oven and bake for 2-2.5 hours, or until a skewer inserted into the center comes out clean.
- Cool and Wrap:
- Let the cake cool completely in the tin before transferring it to a wire rack.
- Once cool, wrap the cake tightly in a double layer of parchment paper, followed by a layer of foil. Store in a cool, dark place for at least a month to mature the flavors.
- Decorate and Serve:
- Before serving, remove the wrapping and ice the cake with your preferred icing. You can use a simple buttercream frosting or royal icing for a more elegant look.
- Decorate the Christmas Cake with marzipan, fondant, or festive sprinkles.
Tips for the Perfect Christmas Cake:
- Soaking the Fruit: The longer you soak the fruit, the more intense the flavor will be.
- Don’t Overmix: Overmixing the batter can lead to a tough cake.
- Baking Time: Baking time can vary depending on your oven. Keep an eye on the cake and adjust the time as needed.
- Maturation: The longer you let the cake mature, the richer and more flavorful it will become.
- Icing: For a classic look, use a traditional marzipan and royal icing combination.
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Lastly
By following these steps and tips, you can create a delicious and impressive Christmas cake that will be the star of your holiday feast. Happy baking!
