Best My Moms Light Christmas Cake Recipes
MY MOM'S LIGHT CHRISTMAS CAKE
I don't think I ever saws my Mom make a cake from a mix; she was a superb baker and all around cook, but lovingly remembered for her wonderful Christmas creations (let alone Easter!) amongst which is this rich and lovely Christmas Cake, that I can share with you. In attempting this one, you need remember that it was "always on a budget", so the cherries, peel, etc are not the ones packed in expensive syrupy fluid, but rather the cheaper "candied" ones, often bought in today's "Bulk Barn"... Mom never advocated drinking, but using white rum or brandy in place of the pineapple juice was not unusual, I just can't imagine her writing that out for dissemination in the family reunion cookbook I'm pulling this up from... Where "fruit" is mentioned as an ingredient, most often this meant currants, in semi-dried form, but I'll go out on a limb and suggest chopped dried apricots would work well, too...(remember, this is a "heritage" recipe, Mom was into her 20's in the Dirty Thirties, when you worked from the cheapest ingredients, and there weren't a lot of choices!)
Provided by John DOH
Categories Dessert
Time 3h25m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Mix cherries, peel, fruit and juice together well, and let stand for two days, stirring frequently.
- Add to remaining ingredients, mixing very thoroughly.
- Pour into bread pans, and bake three hours at 300 degrees.
- Enjoy some of the happiness we knew!
CHRISTMAS LIGHT CAKE
Wow guests with our fairy light Christmas cake topping, made with fondant icing and sugared almonds. You could also use jelly sweets, if you like
Provided by Liberty Mendez
Categories Dessert
Time 40m
Yield Serves 12-15
Number Of Ingredients 8
Steps:
- Warm the jam in a small pan over a low heat until loosened. Brush the fruitcake all over with half the jam. Lightly dust a work surface with icing sugar, then roll the marzipan out into a circle large enough to cover the top and side of the cake - it should be about ½cm thick. Lift the marzipan onto the cake using the rolling pin, then smooth the marzipan down the side and trim away any excess.
- Add a few drops of blue food colouring to the fondant icing, then knead until the fondant is soft and pale blue (see tip, below).
- Brush the marzipan-covered cake all over with the remaining jam. Roll the blue fondant out into a circle large enough to cover the top and side of the cake, then lift onto it using the rolling pin and smooth down the side. Trim away any excess fondant, and smooth out any marks using the palm of your hand. Set aside.
- Mix the icing sugar with 1 tbsp water at a time until you have a thick, pipeable icing (you can use up to 3 tbsp water). Divide the icing between two bowls. Add a few drops of the green food colouring to one of the bowls (leaving one bowl plain), stir to combine, then transfer to a piping bag fitted with a medium round nozzle.
- Pipe wiggly lines of the green icing all the way around the top and side of the cake a few times - this will be the 'wire' for the fairy lights. Use the tip of a cutlery knife or teaspoon to dot a small amount of the plain icing onto the backs of the sugared almonds, then arrange these along the piped green wire so the almonds resemble a string of fairy lights.
Nutrition Facts : Calories 1180 calories, Fat 34 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 194 grams carbohydrates, Sugar 182 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 0.6 milligram of sodium
MY MUM'S CHRISTMAS CAKE
Instructions for cooking much quicker boiled fruit cake given below also. Mum used to make a boiled fruit cake often, sometimes with drained crushed pineapple in the mixture.
Provided by Ninna
Categories Dessert
Time 3h40m
Yield 1 Christmas cake
Number Of Ingredients 14
Steps:
- CHRISTMAS CAKE:.
- Beat sugar & butter very well; mix in all fruit (soaked in rum overnight), carb soda and spice.
- Add eggs and then fold in flour, then add water.
- Spoon mixture cake tin lined with 2 thicknesses each of brown and greased greaseproof paper; arrange extra almonds around top - brown paper on top of cake while it is cooking will stop it scorching.
- Cook 3 hrs 150degC (300degF), lower for fan forced - check cake with skewer or knife if it comes out clean it is cooked.
- BOILED FRUIT CAKE:
- Soak fruit with rum overnight.
- Then boil everything together, other than eggs and flour; now add eggs and fold in flour.
- Cook at 150oC (300degF), for 2 1/2 hours.
- NB: Check both types of cakes after 2 hours.
Nutrition Facts : Calories 6780.6, Fat 247.2, SaturatedFat 127.3, Cholesterol 1334, Sodium 3306.2, Carbohydrate 1049.2, Fiber 51.9, Sugar 687.2, Protein 98.9
LIGHT CHRISTMAS CAKE
This was one of my mothers favorite Christmas cakes. The recipe came from the "Edith Adams Christmas baking" flyer. She was a nutritionist for the Vancouver Province paper in the 40's & 50's
Provided by Bergy
Categories Dessert
Time 3h40m
Yield 2 Cakes
Number Of Ingredients 13
Steps:
- Prepare fruit and wash raisins the day before.
- Cream butter and sugar.
- Add eggs one at a time.
- Beat until very light.
- Add sifted flour mixed with cardamom and baking powder.
- Add orange juice alternately with the flour a little at a time.
- Dredge fruit with a little extra flour and add to batter.
- Place in 2 loaf pans, lined with brown paper and greased on the inside.
- Bake in 250°F degrees oven 2-3 hours or until done.
Nutrition Facts : Calories 3230.6, Fat 166.8, SaturatedFat 67.7, Cholesterol 878.5, Sodium 1195.8, Carbohydrate 391.6, Fiber 32.8, Sugar 218.5, Protein 64.8
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