Wednesday, 12 December 2012

T - Christmas Cake Recipe 2

YAY!!!! Today is the forever anticipated 12.12.12 day. Did anything wonderful  or extraordinary happen?? xDD. 

Okay, let me move on to the next 3 recipes I have AKA Secret recipes...... hahaha who am I kidding??

Cake 4: Christmas Cake Tray Bake

125g (4 1/2 oz) butter, softened
125g (4 1/2oz ) golden caster sugar
3 small eggs
150g (5 oz) plain flour
500g (11b 2oz) mixed dried fruits
1 tsp mixed spice

Pre-heat the oven to 170C, 150C fan, gas 5.

Place the butter and sugar in a mixing bowl and beat until really light and creamy, gradually beat in the eggs. 

Fold in the flour, fruit and spice to give a soft dropping consistency.

Bake for 45-50 mins until just firm to the touch. Allow to cool completely.

Brush with apricot jam then roll out the marzipan on a lightly dusted work surface. Spread the top of the cake thinly with jam then press the marzipan on top.

Make up the royal icing sugar as directed on the pack, then place in a small piping bag, snip the end and drizzle over the cake. Decorate with sprinkles then cut into slices.

Additional details
Serves: 12
Prep time: 20 mins
Cooking time: 50 mins approximately

to decorate:
1 tbsp warmed, sieved apricot jam
300g (10oz) marzipan
200g (7oz) royal icing sugar
silver sugar balls or cake decorations

you will also need a 7x11 inch rectangular tray bake tin, lined with baking parchment

This will keep for 2-3 weeks in a cake tin. 
If you like, drizzle the united cake with a little brandy or rum to give extra flavour.

Cake 5: Jamaican Christmas Cake

250g (9oz) dried ready to eat prunes
200g (7oz) dried ready to eat dates
450g (1lb) raisins
250g (9oz) sultanas
200ml (7floz) port
6 tbsp rum or brandy
100g (4oz) unrefined cherries
For the cake mixture:
250g (9oz) butter
250g (9oz) dark muscovado sugar
5 size 3 eggs, beaten
1 tsp vanilla extract
250g (9oz) self raising flour
1 tbsp mixed spice
1 tbsp ground cinnamon
100g (4oz) glace cherries to decorate if liked
You will need:
9in 23cm round , deep cake tin, greased and lined with baking parchment

Chop the prunes and dates with scissors and place in a mixing bowl with the raisins and sultanas. Pour over the port and rum or brandy and cover with cling film. Leave for 1 day or up to a week to soak, stirring occasionally. Do not soak the cherries.

Set the oven to 160c, 140c, fan, gas 3. Place the butter and sugar in a large mixing bowl and beat with an electric mixer until light and creamy, then gradually beat in the eggs until smooth, adding a little flour if the mixture curdles. Stir the flour, spices and 100g glace cherries into the creamed mixture with the soaked fruit. Mix well, then spoon into the cake tin and level the top

Bake for 30 mins, then reduce the oven temperature to 150c,130c fan, gas 2 for a further 1 1/2 –1 3/4 hours until a skewer comes out clean. Allow to cool for 1 hour then turn out and cool on a wire rack. Decorate with extra cherries or strawberries if you like. This cake will keep for 2 weeks in a cake tin, but as it is very moist should not be kept for any longer. If liked, slice and freeze.

Additional details
Size: 1.9in cake
Prep time: 40 mins
Cooking time: 2 hrs
Total time: 2 hrs 40 mins

Cake 6: Chocolate Christmas Cake

200g (7oz) butter, softened
225g (8oz) light muscovado sugar
4 eggs
225g (8oz) plain flour
50g  (2oz) cocoa powder, sifted
150g  (5oz) plain chocolate drops
200g  (7oz) glace cherries
250g (9oz) sultanas
200g (7oz) raisins
50g (2oz) candied orange peel, chopped
75g  (3oz) walnuts, chopped
1/2 tsp cinnamon
1/2 tsp mixed spice  

Set oven to 160c/140fan/gas 3. Place the butter and sugar in a large mixing bowl and beat well until pale brown and creamy. Gradually beat in the eggs, adding a little flour if the mixture curdles. Stir in all the remaining cake ingredients to make a soft mixture.

Mix well  and spoon into the cake tin. Bake for 30 mins, then reduce the oven temperature to 150c/130 fan /gas 2 and bake for a further 11/2 hours  until a skewer inserted comes out clean. Allow to cool in tin for 1 hour then turn out and allow to cool completely. Decorate with chocolate stars. 

Additional details
Makes: 1, 8in cake
Prep time: 30 mins
Cooking time: 2 hrs
Total time: 2 hrs 30 mins

To decorate:
chocolate stars ( Dr Oetker )

You will need:
a deep 20cm (8in) round cake tin lined with baking parchment.
(Credits --- Womanandhome). Be expecting the next 3 recipes!!!! ^_^ 

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