Best Traditional Christmas Cake Recipes

IRISH TRADITIONAL CHRISTMAS CAKE

Steps:

• 1. Preheat your oven to 140 c. DON'T FORGET TO SOAK THE FRUIT THE NIGHT BEFORE FOR LEAST 12 HOURS...
• 2. Prepare a 9 inch round cake tin, cut out 2 dish of grease-proof paper the same size as cake tin, and one long rectangle of grease-poof paper that is 6 cm wider that the height of cake tin and slightly longer than the circumference of the tin. Fold over a depth of 3 cm of one of the long edges of the rectangle of grease-poof paper and make diagonal cut into it all the way along the length. Grease the inside of your cake tin with butter and put in one of the disks of grease-poof paper . Then grease the top of the disk and put in the long grease-poof paper rectangle around the inside of the cake tin, with the cut flaps lying on the bottom of the tin. Grease the inside of the grease-poof paper rectangle and put the last disk into tin, sandwiching the "feet" of the upright grease-proof paper rectangle. Finally grease the top of that disk (so your cake won't stick). Tie a double band of brown paper around the outside of your cake tin with string so prevent the cake burning while baking in oven for 3 hours.
• 3. In large bowl place all your fruit, grated apples, nutmeg, mixed spice, cinnamon, chopped almonds, grated lemon rind and 1 cup of Jameson and not forgetting half bottle of Guinness. Mix thoroughly and cover the bowl with a clean tea towel and leave overnight. Next day cream the butter and sugar together until light and fully. Add beaten eggs and sieved flour and beat until well mixed . mix in soaked fruit and ground almonds and mix well. Put mixture into prepared tin smooth with back of a spoon leaving a slight hallow in the centre.
• 4. Bake the cake for 3 hours. Protect the top of cake from over-browning by covering with brown paper for the last 1+ 1/2 hours baking. Check the cake after 2+ half hours with small skewer into centre of cake = when it comes out dry cake is done; but oven temperatures can vary just might need that extra half hour.
• 5. Cool cake in tin until next day,turn out remove the paper. Using a skewer, make about 8 small holes in the cake and pour in some more whiskey just to add some more flavour (well it is an Irish cake).
• 6. Wrap the cake in 2 sheets of grease-proof paper and then cover with a layer of tin foil. Store in an airtight tin or tuber wear in a cool place. Years ago the wee old Irish woman would hide there cakes under the bed so there husband wouldn't break into the Christmas cake after a night on the beer before Christmas.
• 7. TIP= I haven't included icing in this recipe, because my husband likes this cake plain. However, there are so many different types of icing around (e.g. fondant, royal), I'll leave you to choose your own favourite. This cake should be made at least 1 month in advance...

TRADITIONAL IRISH CHRISTMAS CAKE

Steps:

• 1. Preheat oven 165 degrees Celsius/325 f. HOW TO PREPARE YOUR BAKING TIN. First line the base and sides with brown paper and then with grease proof paper. Wrap the outside of the tin with a double layer of brown paper which you can tie with string. Cut an extra circle or square of grease proof paper, same as the base, that you can put on top of the cake after an hour in the oven to prevent the top burning.
• 2. Put the first nine ingredients in a bowl.Wash the cherries, quarter or halve (whichever you prefer). Blanch the almonds in boiling water for 1-2 mins, rub off the skins and chop finely.(you can buy almonds already blanched). Add the Whiskey, mix and leave to marinate overnight.
• 3. Cream the butter, add the sugar and beat until light and fluffy. Lightly beat the eggs, add to mix gradually, beating well between each addition. Mix the spice with the flour and stir in gently but thoroughly. Add the grated apple to your fruit mix and stir into flour mixture. Mix well but gently. (Do not beat the mix anymore, it will toughen the cake).
• 4. Put the mixture into the prepared tin. Make a slight hollow in the center. Dip your hand in water and pat over the surface, this helps to make the top smooth when it's baked. Put in the preheated oven, reduce temp to 150 degrees after 1 hour. Bake for a further 3-3 1/2 hours. Test in center, skewer should come out completely clean. Pour a little whiskey over the cake and let cool on the tin.
• 5. NEXT day remove from tin. Do not remove the lining paper, but wrap in another layer of grease proof paper and outside that a layer of alluminum foil.
• 6. Once a week, pour a good shot of whiskey over the cake, having made a few holes with a toothpick. Alternate top and bottom. I put labels on my cake with the date, each time checking off whether I did the top or bottom. This also helps when you're ready for the marzipan, start with the oldest cake. I had baked all the cakes over a two week period.

TRADITIONAL BRITISH CHRISTMAS CAKE RECIPE

Steps:

• Heat the oven to 300°F/150°C/Gas 2 The temperature is low as the cake needs a long slow bake. It is packed with sugars, fruits and brandy and if the temperature is any higher the outside of the cake will burn and the inside be undercooked. Line a 9 inch cake tin with 2 thicknesses of parchment or greaseproof paper. Tie a double band of brown or newspaper paper around the outside. This acts as an insulator and to prevent the cake from burning on the outside read more about why here. In a large roomy baking bowl mix the currants, sultanas, raisins, peel and cherries with the flour, salt and spices. In another large bowl cream the butter with the sugar until light and fluffy. Stir in the lemon zest. Add the beaten egg to the butter mixture a little bit at a time, beating well after each addition - do not try to rush this process as the mixture could curdle. If it does curdle simply add a tbsp of flour and mix again, this should bring the mixture back together. If it doesn't come back together, don't fret, the cake will still be delicious. Carefully fold in half the flour and fruit into the egg and butter mixture, once incorporated repeat with the remaining flour and fruit. Finally add the brandy. Spoon the cake mixture into the prepared cake tin making sure there are no air pockets. Once filled smooth the surface with the back of s spoon and make a slight dip in the center (this will rise back up again during cooking and create a smo

TRADITIONAL CHRISTMAS CAKE

Steps:

• Heat the oven to 150C/300F/Gas2. Grease a 20cm/8inch round or an 18cm/7inch square cake tin and line the bottom and sides with baking parchment.
• Sieve the flour, salt, mixed spice and cinnamon into a bowl.
• Cream the butter and the sugar in a large mixing bowl and then mix in the sugar, treacle, marmalade and vanilla essence until light and fluffy.
• Mix the eggs a little at a time into the mixture adding a tablespoon of flour mixture with the last amount.
• Fold in the remaining flour mixture until well mixed and then mix in the dried fruit, mixed peel, glace cherries and the almonds.
• Turn the mixture into the prepared tin and make a slight hollow in the centre.
• Bake in the oven for 3 hours and then test with a skewer. If not ready bake for up to another hour testing every 20 minutes until the skewer comes out clean.
• Remove from the oven and leave to cool in the tin for 15 minutes.
• Turn out on to a wire rack and leave to cool.
• Once cool, make a few holes in the cake with a skewer and pour over 3-4 tbspof brandy. Let the brandy soak into the cake.

NON-TRADITIONAL CHRISTMAS CAKE - NO CHERRIES

Steps:

• Combine sultanas, currants, and chopped dried fruit in the largest mixing bowl you have. Add the orange zest, juice, crushed pineapple (with juice) and brandy. Mix well.
• Cover and leave overnight to soak, stirring occasionally. (I left this for two days with no problems).
• Turn the oven onto 180 degrees C and toast the almonds until just brown. Remove from the oven, let cool, and add to the fruit mixture.
• Turn the oven down to 150 degrees Celsius.
• Cream the butter and sugar until light and fluffy.
• Add the eggs one at a time, beating to combine. The mixture might curdle but this isn't a problem.
• Stir through the vanilla and almond essences, then add to the fruit mixture with the ground almonds. Stir well to combine.
• Sift the flour, baking powder and spices together. Mix through the fruit mixture. (My grandma told me that a light hand is necessary & not to overmix - otherwise the cake turns out tough & dry - who am I to argue with grandma?).
• Spoon into a prepared baking tin (mine measures 7in x 9in), then bake for 3 hours.
• If the top starts browning too quickly cover with baking paper.
• Remove from the oven after 3 hours and cool. Gently pierce the top of the cake with a skewer in 10-12 places, then trickle over 3T of the extra brandy.
• Wrap in tin foil and baking paper, and store in an airtight tin for 3-4 months. Feed regularly with brandy to keep the cake moist and flavourful.