Christmas Cake Uk Recipe Easy

Vonbon Hill

2 min read

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22-11-2024

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The festive season wouldn't be complete without a rich, fruity Christmas cake. This recipe offers a simplified approach, perfect for bakers of all skill levels, while still delivering that classic, celebratory taste. Let's get started!

Ingredients:

• For the Cake:

  • 200g/7oz self-raising flour
  • 200g/7oz mixed dried fruit (sultanas, raisins, currants, cranberries – get creative!)
  • 100g/3.5oz butter, softened
  • 200g/7oz caster sugar
  • 4 large eggs
  • 2 tbsp milk
  • 1 tsp baking powder
  • 1 tsp mixed spice
  • ½ tsp ground cinnamon
  • Zest of 1 orange
  • 1 tbsp brandy or rum (optional, but adds a lovely depth of flavour)

• For the Icing (optional):

  • 200g/7oz butter, softened
  • 400g/14oz icing sugar
  • 2-3 tbsp milk
  • Food colouring (optional)
  • Marzipan and fondant (optional, for a truly show-stopping cake)

Instructions:

1. Prepare the Fruit: If using larger dried fruits like cherries or apricots, chop them into smaller pieces for even distribution. You can also soak the dried fruits in the brandy or rum overnight for extra flavour – this is a good step to take the day before baking. If omitting alcohol, simply soak them in hot water for 30 minutes. Drain well before using.

2. Cream Butter and Sugar: Cream together the softened butter and caster sugar until light and fluffy. This is best done with an electric mixer, but can be achieved with good old-fashioned elbow grease!

3. Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. If the mixture starts to curdle, add a spoonful of flour.

4. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, mixed spice, and cinnamon.

5. Combine Wet and Dry: Gently fold the dry ingredients into the wet ingredients, alternating with the milk. Be careful not to overmix.

6. Add Fruit and Zest: Stir in the prepared dried fruit and orange zest.

7. Bake: Pour the batter into a greased and lined 20cm/8-inch round cake tin. Bake in a preheated oven at 150°C/300°F/Gas Mark 2 for approximately 2.5 – 3 hours. Check for doneness by inserting a skewer into the centre – it should come out clean.

8. Cool: Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

9. Make the Icing (optional): Once the cake is completely cool, prepare the icing by beating the softened butter until light and fluffy. Gradually add the icing sugar, alternating with the milk, until you reach a smooth, spreadable consistency. Add food colouring as desired. Ice the cake generously and decorate as you wish.

Tips for Success:

• Soaking the Fruit: Soaking the fruit enhances the flavour and moisture of the cake.
• Don't Overmix: Overmixing can lead to a tough cake. Gently fold the ingredients together.
• Check for Doneness: Use a skewer or toothpick to check if the cake is baked through.
• Cool Completely: Ensure the cake is completely cool before icing.
• Get Creative with Decoration: Let your imagination run wild with decorations! From simple dusting of icing sugar to elaborate fondant designs, the possibilities are endless.

Enjoy your homemade Christmas cake! This recipe provides a simple yet delicious base; feel free to experiment with different fruits and spices to create your own unique festive treat. Merry Christmas!