Christmas Cake Recipe

December is almost everyone’s favourite month, it’s the Christmas month. Have you started your Christmas countdown yet? My countdown starts immediately in December, with my planning on what baking and cooking that I will be making. 

The one baking that I will always make at least a month before Christmas, is the Christmas cake which sometimes also known as fruit cake. It’s not Christmas for me if the Christmas cakes doesn’t make an appearance. 😂😂 This is also one of my essential gifts to my friends alongside some other cookies. Why must I bake this cake so much earlier you may be wondering. It’s not a must, but I prefer to allow the cake to rest and fully develop it’s flavour before serving. That means by then the alcohol used in feeding the cake will also mellow down. 

Besides, the rum/ brandy helps preserving the cake. This cake can last for ages, if you do feed it with lots of rum/ brandy. Whenever I had the remaining cakes from Christmas, I will keep it in the fridge double wrapped with foil. However, it is advisable to keep the remaining cakes in the freezer instead. I had mine kept in the fridge for 1 – 2 years, and it still just as good though. Whenever I feel like eating it, I will just thaw it to room temperature.

Using the same recipe below,  it can be baked into cupcake sizes instead of a cake tin. Of course, the baking time has to be adjust as accordingly too. So feel free to use your preferred baking tin. 

All photos, videos and recipes on CoasterKitchen are copyright protected. Please do not use the photos, videos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

INGREDIENTS 
(Makes 10″ round tin/ 18 pcs muffin sized cake)

900g mixed fruits
8 tbsp brandy/ rum

225g all purpose flour
1/2 tsp salt
1/4 tsp grated nutmeg
1/2 tsp ground mixed spice

225g unsalted butter, softened
180g soft brown sugar/ dark muscavado

4 eggs, large

1 tsp golden syrup/ treacle
1 lemon zest 
1 orange zest
50g slivered almond

1. Mix in rum/ brandy evenly into the mixed fruits. Cover the bowl with a clean tea cloth/ cling wrap and leave it aside to absorb the brandy/ rum for 12 hours or more. 

*If you don’t want to use prepacked mixed fruit, you can use a combination of the fruits below:-

  • 450g currants
  • 175g sultanas
  • 175g raisins 
  • 50g glacé cherries, rinsed, dried and chopped
  • 50g mixed candied peel, finely chopped

2. Sieve the flour into a mixing bowl. Then add in mixed spice, salt and grated nutmeg. Set aside.

3. Beat the eggs in a separate bowl. Set aside.

4. Add butter and sugar into a mixing bowl. Using a mixer, whisk until it becomes light, pale and fluffy.

5. With the mixer still moving, add in the beaten egg into the mixture a tablespoon at a time until all the eggs are incorporated. 

*By adding the egg one tablespoon at a time slowly is to avoid the mixtures from being curdle. If it does curdle, it’s okay. You can still continue to the next steps.

6. Then remove the mixing bowl from mixer. Add half portion of the flour mixture into the bowl. Gently fold the mixture evenly using a spatula. Then add in the remaining flour and continue to fold the mixtures until well incorporated.

7. Next, add in slivered almond, grated lemon and orange zest. Mix well.

8. Lastly add in the pre-soaked mixed fruits and golden syrup. Mix it well.

9. Scoop the mixtures into a muffin tray/ lined cake pan. 

10. Bake the cake on the lowest shelf of the oven at preheated oven of 150 degree Celsius for 60 minutes or until the skewer comes out clean. 

*If you are baking it using a cake pan, bake it for 2 hours (if you prefer medium moist cake) or 4 hours (if you prefer a drier cake) or more until the skewer comes out clean.

11. Leave the cake to cool for 30 minutes in the thin.

12. Then remove it to a wire rack to cool completely.

13. Once it is cool completely, transfer it back to the muffin tray. Feed each mini cakes with 1 tsp brandy/ rum. Repeat this feeding on every alternate days for a week.

*If you bake using a loaf/ cake pan, layer the cake with double layer of foil before feeding it with a few tablespoon of brandy/ rum. Then wrap it up and allow the brandy/ rum to soak into the cake. Repeat this feeding on every alternate days for a week.

14. Cover the muffin tray with a foil and leave at a cool place until you want to eat it or ice the cake.

Christmas Cake

  • Servings: 8x8 inches cake tin
  • Difficulty: Medium
  • Print

Credit: CoasterKitchen

All photos and recipes on CoasterKitchen are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

Ingredients

  • 900g mixed fruits
  • 8 tbsp brandy/ rum
  • 225g all purpose flour
  • 1/2 tsp salt
  • 1/4 tsp grated nutmeg
  • 1/2 tsp ground mixed spice
  • 225g unsalted butter, softened
  • 180g soft brown sugar/ dark muscavado
  • — -4 eggs, large —
  • 1 tsp golden syrup/ treacle
  • 1 lemon zest 
  • 1 orange zest
  • 50g slivered almond

Directions

  1. Mix in rum/ brandy evenly into the mixed fruits. Cover the bowl with a clean tea cloth/ cling wrap and leave it aside to absorb the brandy/ rum for 12 hours or more.
  2. Sieve the flour into a mixing bowl. Then add in mixed spice, salt and grated nutmeg. Set aside.
  3. Beat the eggs in a separate bowl. Set aside.
  4. Add butter and sugar into a mixing bowl. Using a mixer, whisk until it becomes light, pale and fluffy.
  5. With the mixer still moving, add in the beaten egg into the mixture a tablespoon at a time until all the eggs are incorporated. 
  6. Then remove the mixing bowl from mixer. Add half portion of the flour mixture into the bowl. Gently fold the mixture evenly using a spatula. Then add in the remaining flour and continue to fold the mixtures until well incorporated.
  7. Next, add in slivered almond, grated lemon and orange zest. Mix well.
  8. Lastly add in the pre-soaked mixed fruits and golden syrup. Mix it well.
  9. Scoop the mixtures into a muffin tray/ lined cake pan. 
  10. Bake the cake on the lowest shelf of the oven at preheated oven of 150 degree Celsius for 60 minutes or until the skewer comes out clean. 
  11. Leave the cake to cool for 30 minutes in the thin.
  12. Then remove it to a wire rack to cool completely.
  13. Once it is cool completely, transfer it back to the muffin tray. Feed each mini cakes with 1 tsp brandy/ rum. Repeat this feeding on every alternate days for a week.
  14. Cover the muffin tray with a foil and leave at a cool place until you want to eat it or ice the cake.

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