Best Christmas Cake Rich Cake Recipes

DECADENTLY RICH PORT AND CHOCOLATE CHRISTMAS CAKE

Steps:

• You will also need: Brown paper- enough to wrap a double layer around the cake tin.
• Use a pair of scissors to cut up the prunes.
• Combine prunes, currants, raisins and 1 cup of the port together in a large bowl and mix well.
• Allow to stand for 2 hours, stirring occasionally.
• Meanwhile, spray a deep 23cm-round (9") cake tin with cooking oil, then line the base and sides of the tin with two layers of baking (silicone) paper- bringing the paper 5cm (2") above the rim of the tin.
• When the fruit has been soaking for two hours, preheat the oven to a slow 160C (310F).
• Add the orange rind, juice and treacle to the fruit mixture and stir to combine.
• Place the chopped chocolate, cherries and walnuts into a mixing bowl.
• Add the sifted flours and spices to this bowl and stir lightly to combine.
• Now, chop the butter into smallish pieces and transfer to a small bowl.
• Beat with an electric mixer until the colour of the butter changes to pale yellow.
• Add vanilla and beat for an extra minute.
• Add sugar and beat until the mixture looks light and creamy and all the sugar crystals have dissolved.
• (This is an important step- if the sugar crystals don't dissolve your cake will develop a crusty top).
• Add the eggs, one at a time, beating well after each addition.
• Add the butter and egg mixture to the fruit and mix well.
• Next, add the flour mixture to the fruit, and stir lightly with a wooden spoon until just combined.
• (Do not beat the mixture or the cake will be tough- a light hand ensures a good cake).
• Call in the family and have everyone give the cake a stir while they make a Christmas wish.
• Spoon the batter evenly into the cake tin.
• Run your hand under the tap and then use it to smooth the top of the cake.
• Now, wrap a double thickness of brown paper around the tin and secure it with string.
• Place the cake in the centre of the pre-heated 160c (310F) oven and bake for 3- 3 1/2 hours, or until a skewer, inserted into the centre of the cake, comes out clean.
• Remove the cake from the oven and, while still hot, pour over the extra port.
• Now, wrap the cake (tin and all) in a thick, clean towel.
• Keep wrapped for at least 24 hours, or until the cake is completely cold.
• Store the cake, well covered, in its tin in a cool, dry place- or in the refrigerator if it's really hot where you live.
• Each week before Christmas, use a skewer to poke several holes in the top of the cake and pour over a little more port- this is called'feeding' the cake.
• Close to Christmas, you can ice this cake with the traditional Christmas cake icing (frosting) if you wish, but it will still be spectacularly good without it.
• Serve small portions as this cake is very, very rich.

CHRISTMAS CAKE - RICH CAKE RECIPE - (3.7/5)

Steps:

• Measure the peel and fruits into a large bowl adding the nuts, brandy, rose water, honey, vanilla extract and spices mixing together with a large metal spoon. Cover and leave overnight to allow the flavors to combine. Line two 20cm/8in square cake tins with greaseproof baking paper and preheat the oven to 150°C/300°F Using a hand mixer, cream the sugar and softened butter until light and fluffy. On a slow speed add the semolina and egg yolks a little at a time to avoid curdling. Using a large metal spoon add the fruit mixture and stir until completely blended. Measure half the egg whites into a bowl and whisk until they stand in peaks, then using a metal spoon, stir the whites gently into the cake mixture. Divide the cakes equally between the two cake tins and bake until a skewer inserted in the center, comes out cleanly -about 1 hour 45 minutes. Leave the cakes to become cold in their tins, before wrapping in foil and set aside for three or four days to mature. After the cakes have been left to mature, prepare the marzipan. Put the cashew nuts into a food processor and on the highest speed grind to a paste. Add the icing sugar and other ingredients, processing at the lowest speed, until you can gather the marzipan into a ball. Dust the work surface lightly with icing sugar and roll out the paste, if it is too sticky, roll between two sheets of greaseproof paper. Cut the topping into two circles.