Christmas cake recipes please?

Going to be a good girl this year and make my Christmas cake, anyone got any good recipes?


ThanksChristmas cake recipes please?
Heres the one I use, and currently have 5 in the cupboard maturing nicely along with a drink of brandy every now and again!!





Makes a 8'; cake round





10oz brown sugar


10 oz butter


5 eggs (size 3)


12oz plain flour


1 teaspoon mixed spice


14 oz currants


14 oz sultanas


5 oz raisins


3 oz chopped glace cherries


1.5 tbsp reacle


1.5 tab spoon brandy or more if you like!!








150C in the oven, grease and triple line your cake tin.





cream butter and suger, add eggs in small batches, sift in flour and spice, then add the dried frui and cherries. I usually end up using my hands as theres that much. Add the treacle and brandy last. Then in to your tin, and into the oven on a double sheet of brown paper, this stops the bottom burning. The cake takes about 5 hours, but after an hour turn then oven down to 140C. Leave to cool in the tin. It can be stored wrapped in greaseproof paper and tin foil.





The smell when you go into my larder is wonderful by the way!!!Christmas cake recipes please?
CRANBERRY CHRISTMAS CAKE AND SAUCE





3 tbsp. butter


1 c. sugar


2 c. flour


1 c. milk


3 tsp. baking powder


1/4 tsp. salt


3 c. cranberries





BUTTER SAUCE:





1 c. sugar


1 tsp. flour


1/2 tsp. butter


2/3 c. cream or half and half


1 tbsp. vinegar


1 tsp. vanilla





Beat cake ingredients all together, except for the cranberries. Then fold in cranberries. Spread batter in a greased 8 or 9 inch square pan. Bake 35-40 minutes in a 350 oven. Serve warm with butter sauce.


BUTTER SAUCE: Mix flour and sugar. Place all ingredients, except the vanilla, in saucepan. Heat, stirring well until hot and bubbly. Add vanilla and serve warm over Christmas Cake.





CHRISTMAS CAKE





10 oz. flour


Pinch of salt


1/2 tsp. baking powder


1 tsp. ground cinnamon


1 tsp. mixed spice


1 tbsp. cocoa powder


1 lb. mixed dried fruit chopped


12 oz. sultanas


1/2 lb. currants


1/2 lb. glace cherries chopped


4 oz. blanched almonds (optional)


1/2 lb. butter, softened


1/2 lb. dark soft brown sugar


4 eggs beaten


Finely grated rind and juice treacle, (substitute with molasses)


1 tbsp. brandy, or rum


A little milk if necessary


Finely grated rind and juice of 1 lemon





Sift the flour and salt into a large mixing bowl and stir in the baking powder, cinnamon, mixed spice and cocoa. Add the dried fruit, sultanas, currants, glace cherries and almonds, if used, and stir to mix. Set aside.


In another mixing bowl, cream together the butter and sugar until fluffy, then beat in the eggs a little at a time. Fold in half the flour and fruit mixture, then fold in the reminder. Stir in the lemon rind and juice, black treacle and brandy or rum. Stir the mixture until well mixed, adding a little milk if it seems too dry.





Pour the mixture into a greased deep 8 inch, or 9 inch round or square cake tin, double lined with greased greaseproof (waxed) paper. Make a slight indentation in the center of the mixture. Tie double layer of brown paper around to outside of the tin and extending at least 2 inches above the tin to prevent over browning. Bake in a cool oven, 300 degrees for 1 hour then reduce the heat to 275 degrees and continue baking for a further 3 to 3 1/2 hours, or until a skewer inserted in the center of the cake comes out clean. If the top of the cake becomes too brown during the cooking, cover with brown paper or foil.





When cooked, remove from oven and leave to cool in the t in before turning out. Before storing, make holes with skewer all over surface of cake and pour in about 2 tablespoons of brandy or rum. Re-cover with greaseproof paper and foil and store in a cool place, but not in the refrigerator. For best results make in October. A few days before Christmas cover with almond paste and ice.
Any rich fruit cake recipe is good but the secret to a moist cake is in the cooking. Cook it long and slow. Mine usually take 4 - 5 hours on gas 1 and a half. Once it is out of the oven leave it in the tin cover the top with baking foil and put thick cloths on top of that to keep the warmth in and wait until the cake is cold before taking it out of the tin. By covering it at soon as it is taken out of the oven all the moisture will go back in. 'Feed' with brandy by making holes with a skewer and dribbling the brandy in, but don't use too much brandy or do it too often, or you'll end up with a very wet cake, rather than a moist one. Good luck.
I tried this no fuss Nigella Lawson recipe last year, it can be made last minute. Tasted fantastic (making it again this year)


http://www.bbc.co.uk/food/recipes/database/chocolatefruitcake_84675.shtml
http://www.razzledazzlerecipes.com/chris鈥?/a>
http://allrecipes.com/Search/Recipes.asp鈥?/a>
what ever recipe you use,


pour brandy over it every week up until christmas
This is a very classic cake that is made around the Christmas Holidays. We made several in my bakery last year, and they were a hot ticket item.





http://www.emerils.com/recipes/by_name/s鈥?/a>