Christmas cakes make Christmas ultra sweeter and are historically associated with the feast. Passing by the houses during Christmas, you will surely experience tempting smells of delicious Christmas cakes being baked. Christmas cakes are the most-liked varieties in desserts after a fulfilling delectable main course meal. There are endless options offered by the market when it comes to Christmas cakes but cooking one by yourself gives you extreme glee. Since they are made differently in different countries, they can be prepared in a number of ways. These rich Christmas cakes are soft, creamy, and sugary. The look of these cakes is made quite attracting by the addition of Christmas cake ornaments on them. Truly, they are an ultimate dessert to finale Christmas Eve. In the lines below, find out the recipe of a classic Christmas cake.
Christmas cake is the perfect dessert to rap up the celebration of Christmas Eve. Find out its recipe in the article below.
- 10 oz Plain Flour
- A pinch of Salt
- ½ tsp Baking Powder
- ½ tsp Mixed Spices
- 1 tsp ground Cinnamon
- 1 tbsp Cocoa Powder
- 1 lb Mixed Fruit
- ½ lb Glace Cherries
- ½ lb Currants
- 12 oz Sultanas
- 4 oz Almonds (chopped)
- ½ lb softened Butter
- ½ lb soft Dark Sugar
- 4 Eggs (beaten)
- 1 Lemon (juiced and grated rind)
- 1 tbsp Black Treacle
- 3 tbsp Brandy
- Milk (if required)
- Sift flour, salt, baking powder, cocoa powder, cinnamon, and mixed spices together in a large bowl.
- Add dried fruit, currants, sultanas, glace cherries, and almonds. Mix well.
- Take another mixing bowl and beat dark sugar and butter, until fluffy.
- Beat in the eggs slowly.
- Gradually, add the flour mixture, in small quantities, until well blended.
- Pour lemon juice, lemon rind, black treacle, and brandy. Mix well until all the ingredients perfectly blend into each other.
- If the mixture is very dry, then add some milk.
- Transfer this mixture into a deep tin which is pre-greased with double layered parchment paper.
- Make a small depression in the center of the mixture.
- Bake in an oven at 300 degree F for about an hour.
- Decrease the temperature to 140 degrees F and bake for another 3-3½ hours.
- Check the cake by inserting a toothpick gently in the middle of the cake. If it comes out clean, then it is cooked.
- If the cake becomes too brown while baking, then cover it with greaseproof paper.
- After it gets nicely cooked, remove it from the oven and set aside to allow it to cool in the tin. Invert and transfer it onto a wire rack.
- Gently peel off the paper placed around the cake.
The Marzipan (Almond Paste)
- ½ lb ground Almonds
- ½ lb sifted Icing Sugar
- ½ lb Castor Sugar
- 1 Egg (beaten)
- 2 tsp Lemon Juice
- ¼ tsp Vanilla Essence
- ¼ tsp Almond Essence
- 4 tbsp Apricot Jam (sieved)
- Mix almonds, icing sugar, and castor sugar in a bowl.
- Brush the cake’s top with the sieved jam.
- Add beaten eggs, lemon juice, vanilla essence, and almond essence to the sugar mixture. Beat until the paste becomes soft. Make sure that it is not sticky.
- Divide this paste into two portions. Roll one portion into 8” or 9” round or square in the size of the cake’s top.
- Place this round cut almond paste piece on the top of the cake. Press firmly to seal the top completely.
- With the other half, seal the sides of the cake.
- Cut the cake into half. Further, cut this half portion into 4 squares and brush it with apricot jam.
- Press the marzipan into these pieces and make sure they re-join the cake nicely.
- Leave the cake to dry for about 2-3 days.
- 2 Egg Whites
- 1 lb sifted Icing Sugar
- 2 tsp Lemon Juice
- 2 tsp Glycerin
- In a large mixing bowl, beat egg whites until they become frothy.
- Slowly add icing sugar and beat until it mixes well.
- Add lemon juice and glycerin. Mix thoroughly.
To Ice with 'Snow' Effects
- Place the cake on a cake board. Put the icing on the top and spread it all over the cake.
- With the help of a palette knife, take out small parts of the icing.
- Do the same all over the cake to come out with a snow effect.
- Decorate it with Christmas cake adornments.