Christmas Cakes Recipe Made Easy
This traditional Christmas cakes fruit mix is baked in separate muffin or cupcake molds. These can then be served up during Christmas time, and the wonderful thing is that they are quick and easy to make! This is a simple recipe with a delicious result. They can also be used as a decorative item on the Christmas side table until serving time. It might not be a bad idea to make a second batch as these are so delicious they will be eaten fast.
10 oz (250g) fruit cake mix
2 oz (50g) mixed citrus peel
2 oz (50g) halved red glace cherries
2 oz (50g) flaked almonds
4 oz (100g) butter
¼ pint (125ml) orange juice
1 tsp (5ml) brandy essence
4 oz (100g) brown sugar
1 tsp bicarbonate of soda
1/2 tsp mixed spice
1 extra large egg
¼ cup sherry(optional)
¼ cup milk
4 oz (100g) cake flour
1. Preheat Oven
Preheat the oven to 350º F (180º C)
2. Combine Cake Mix
In a suitable sized pot, combine the fruit cake mix, citrus peel, cherries, almonds, butter, orange juice, brandy essence, sugar, bicarbonate of soda and mixed spice.
Mix together well and bring to the boil.
4. Simmer 5 mins
Reduce heat and allow to simmer for approximately 5 minutes, stirring continuously.
5. Remove and Cool
Remove from the heat and allow to cool.
6. Mix Egg & Flour
Beat the egg with the sherry (optional) and milk and then fold the flour into the egg mixture.
7. Add Fruit
Add the fruit mixture and mix well to combine.
8. Spoon & Bake
Spoon into the cupcake tin and bake for 30-40 minutes testing with a skewer to make sure the cake is cooked.
Decorate with halved cherries.
10. Wrap Up
Wrap into individual cellophane sheets and neatly tie up with red ribbon.
Origins of Christmas Cakes
Christmas cakes is an English tradition that began as plum porridge. A traditional English Christmas cake is made with moist Zante currants, sultanas (golden raisins) and raisins which have been soaked in rum. The cake may be covered in icing and decorated, often with models of houses, fir trees or Father Christmas.
A Scottish specialty is the traditional Christmas cake, the “Whisky Dundee”. As the name implies, the cake originated in Dundee, and is made with Scotch whisky. It is a light and crumbly cake, and light on fruit and candied peel—only currants, raisins, sultanas and cherries. There is also the Scottish black bun, of a similar recipe using whisky and often caraway seeds, eaten on Hogmanay.
Aside from candied cherries, some Christmas cake recipes call for angelica for green color.
Coins were also occasionally added to Christmas cakes as well as Christmas puddings as good luck touch pieces. The usual choices were silver 3d piece, or sixpences, sometimes wrapped in greaseproof paper packages.
In Yorkshire, Christmas cake, as with other types of fruit cake, can be eaten with cheese, such as Wensleydale.
A cake that may also be served at Christmas time in the United Kingdom, in addition to the traditional Christmas cake, is the cake known as a “Yule Log, or chocolate log”. This is a Swiss roll that is coated in chocolate, resembling a log.
The Christmas cake largely displaced the previously popular Twelfth-night cake during the Victorian era.