Christmas cake is an English tradition. The trick to make a good Christmas cake is time. All Christmas cakes are made in advance. Many people make them in November a month before December for Christmas. You have to keep it upside down in a tightly closed container, a small amount of Brandy or Sherry or Whiskey is added to the cake every week until Christmas. This process is called feeding the cake. This way the cake is better preserved because of the alcohol and stays moist inside for a long time.
To make this delicious Christmas cake you will need to start with the following process:
Once you have finished weighing the ingredients. The fisrt step is to add the butter in a pot and melt it.
After you done this, you will need to add the raisins, dates, sugar, boiling water and bicarb.
Bring it to the boil and simmer for 20 minutes. Turn off the flame and cover with a lid. Let it rest overnight.
The next day weigh the rest of the ingredients:
After weighing all this ingredients. Let’s go to the next process of the recipe.
The next day, add the first mix into a big bowl, add the brandy slowly and mix it until everthing is combine.
Mix half of the flour with the spices.
Add the previous mix into the bowl and mix it until everything is combine.
Whisk the eggs and add it to the previous mix.
Mix the other half of the flour with the salt and add it to the previous mix.
Mix the cherries with the baking powder and add it to the previous mix.
Prep the moulds
- Cut a baking paper the zise of your mould and put it in the base of your mould
- Spread butter inside your mould and add some flour.
Weigh the Christmas dough into 2 big moulds and 2 small moulds.
Weigh the Christmas dough and divide the dough into equal portions in the big moulds and into the small moulds. To make this recipe I use two mould of 20 cm and 2 small moulds of 11 cm.
To make this recipe of Christmas cake you can use the following moulds:
- 3 Moulds of 15 cm
- 2 Moulds of 25 cm
- If you want to use just 1 mould I will recomend to divide the recipe by 2 and use a mould of 25 cm.
Pre-heat the oven a 120°C and bake the cakes at 120°C
Once the oven has reached the right temperature. Bake the small moulds of cakes for about 45 minutes and the big moulds of cakes for about 2 hours. After that time check the cakes to see if they are ready and if they are take them out of the oven. Let them cool down before unmoulding the cakes.
Decorate the Christmas cakes
To decorate the Christmas cakes you will need:
- Icing sugar
First add the stencil in the middle of the christmas cake, add the icing sugar into the sift and sift on top of the stencil and around the cake. Add cherries around the cake and rosemary around the cherries. Repit the same process with all the christmas cakes.
How to preserve Christmas cake for Christmas day
If you want to preserve your Christmas cake for Christmas and you made it with anticipation yu will need o do the following things.
- After baking your christmas cake, pour 1 cup of brandy on top of the cake and let it soak and cool down.
- Cover your cake with wax paper or foil, put it upside down in a airtight container.
- Store your cake in a dry and cold space.
- Every week feed your christmas cake with 1 cup of brandy.
- On christmas day decorate your cake like I did before and enjoy it with vanilla ice cream.
- 230 gr Butter
- 1 Kg Raisins
- 63 gr Dates
- 400 gr Sugar
- 14 gr Bicarb
- 500 gr Boiling Water
- 250 gr Brandy
- 560 gr All purpose Flour
- 1 tbsp All spice
- 4 unit Eggs
- 1/2 tsp Salt
- 100 gr Cherries
- 1/2 tbsp Baking Powder
- Add the butter into a pot and melt it.
- Once is melted, add the raisins, dates, sugar, boiling water and bicarb.
- Bring it to the boil and simmer for 20 minutes.
- After 20 minutes, cover the pot and let it rest overnight.
- The next day, add the previous mix into a big bowl.
- Pour the brandy a little bit by little bit and keep mixing.
- Mix in another bowl half of the flour with the specias.
- Add it to the previous mix.
- Break the eggs into a bowl and whisk them.
- Add the eggs into the big bowl and mix it slowly until everything is incorporated.
- Mix the rest of the flour with the salt.
- Add it into the big bowl and Mix until is all combine.
- Mix the cherries with the bicarb.
- Add it into the big bowl.
- Once your mix in ready. Weigh it and divide it into 2 big mould and 2 small moulds.
- Pre-heat the oven at 120°C.
- Bake the cakes at 120°C, the small ones for 45 minutes and the big ones for 2 hours.
- Take them out of the oven, when they are ready and let them cool down.
Decoration of the cakes
- Put the stencil in the middle of the cake and sift icing sugar.
- Add cherries and rosematy around your cake.