Christmas brings lots of happiness and joy on this auspicious occasion why not trying some easy to make cake recipes.
Today we are going to share some really easy Christmas cake recipe which you will definitely love. Whether you have to serve an unexpected guest or preparing for a sudden party you can make these easy to make a cake in no time.
Following are some easy to make Christmas cake recipe:
1-GRANNY’S CHRISTMAS CAKE
Makes: 1 Christmas cake
- 170g (6 oz) glace cherries
- 225g (8 oz) currants
- 225g (8 oz) raisins
- 225g (8 oz) sultanas
- 50g (2 oz) mixed peel
- 1 orange
- 150ml (5 fl oz) brandy
- 200g (7 oz) butter
- 225g (8 oz) brown sugar
- 4 eggs
- 225g (8 oz) plain flour
- 1 teaspoon ground mixed spice
- 1/2 teaspoon ground nutmeg
- 50g (2 oz) chopped nuts
- 4 tablespoons apricot jam
- A block of marzipan rolled to 0.5cm thick
- ready-roll icing rolled to 0.5cm thick
Prep:15min › Cook:3hr › Ready in 3hr15min
- Put all your dried fruit into a bowl with the rind and juice of the orange and brandy. Leave overnight to plump up and absorb the alcohol.
- Grease a round 20cm (8 inches) cake tin. Line the base and sides with 2 layers of baking parchment. Tie a double layer of brown paper (or newspaper) around the outside of the tin.
- Preheat the oven to 150 C / Gas 2.
- Cream the butter and sugar. Beat in the eggs. Fold in the flour and spices, then add the fruit mixture and chopped nuts. Spoon the mixture into the prepared tin. Bake for 3 hours in the preheated oven.
- Cool in the tin. When room temperature, remove cake from the tin and wrap in greaseproof paper and foil for 2-3 weeks (or whenever you need it, but best if at least 1 week).
- To ice: Warm the apricot jam and spread over the cake. Add a layer of marzipan, and finally a layer of icing. Decorate as wished.
2-MIRACLE THREE—INGREDIENT CHRISTMAS CAKE
- 1kg mixed dried fruit
- 2½ cups (600ml) milk or almond milk
- 2¾ cups self-raising flour or gluten-free self-raising flour
- 1 tbsp sherry, rum or whiskey, to brush (optional)
- icing sugar, to dust (optional)
1-Place dried fruit in a bowl, cover with milk and leave to soak overnight in the fridge.
2-The next day, preheat oven to 160°C and line a medium (23cm diameter) springform cake tin with baking paper.
3-Stir flour into fruit mixture until evenly combined and smooth into the prepared tin. Bake until it is rising, set and golden and a skewer inserted into the centre comes out clean (check after about 1¼ hours and return to oven for a little longer if needed). Remove from oven and, while still hot, brush with sherry, rum or whisky, if using. Cool in the tin before turning out. Stored in an airtight container, it will keep for 3-4 weeks.
4-Just before serving, dust with icing sugar, using paper doily cut-outs or snowflake stencils to create festive patterns.
- 1kg mixed dried fruit
- 600ml iced coffee
- 2 cups self-raising flour
Preheat the oven to 180C.
Tip the fruits (which you like) into a large bowl while adding iced coffee. Leave it to soak overnight.
Keep stirring in the self-raising flour.
Take a greased cake tin, pour all the mixture and bake it at a moderate temperature for around half an hour until the cake springs back in the middle.