There are some parts of a Christmas celebrations in Britain which can and must not ever change, and that is the Traditional Christmas Cake. No British Christmas is ever complete without this classic treat Cake on the table.
The temperature is low as the cake needs a long slow bake. It is packed with sugars, fruits and brandy and if the temperature is any higher the outside of the cake will burn and the inside be undercooked.
Line a 23cm (9") cake tin with 2 thicknesses of parchment or greaseproof paper. This acts as an insulator and to prevent the cake from burning on the outside
In a large roomy baking bowl mix the currants, sultanas, raisins, peel and cherries with the flour, salt and spices.
In another large bowl cream the butter with the sugar until light and fluffy.
Stir in the lemon zest. Add the beaten egg to the butter mixture a little bit at a time, beating well after each addition
do not try to rush this process as the mixture could curdle. If it does curdle simply add a tbsp of flour and mix again, this should bring the mixture back together. If it doesn't come back together
Carefully fold in half the flour and fruit into the egg and butter mixture, once incorporated repeat with the remaining flour and fruit.
Finally add the brandy.
Spoon the cake mixture into the prepared cake tin making sure there are no air pockets. Once filled smooth the surface with the back of s spoon and make a slight dip in the center (this will rise back up again during cooking and create a smooth surface for icing the cake).
Finally, using a piece of paper towel clean up any smears of cake batter on the greaseproof wrapping, if left on they will burn
bake for 4½ hours.
If the cake is browning too rapidly, cover the tin with a double layer of greaseproof or parchment paper after 2½ hours.
During the cooking time avoid opening the oven door too often as this may cause the cake to collapse.
After 4½ hours check the cake is cooked. The cake should be nicely risen and a deep brown all over. Insert a skewer or fine knife into the centre of the cake. If there is sticky dough on the skewer when you pull it out it needs cooking longer, if it is clean, the cake's done and remove from the oven.
Leave the cake to cool in the tin on a wire rack for an hour, then remove from the tin and leave to cool completely.
Once cooled prick the surface of the cake with a fine metal skewer and slowly pour over 2 - 3 tbsp brandy.
This should be repeated every two weeks up until Christmas.
The cake should be stored wrapped in greaseproof or parchment paper in an airtight tin.
Rub the butter into the flour until it looks like fine breadcrumbs, add sugar and dried fruit and mixed spice, if using
Add egg and milk to make a soft dropping consistency.
Put into lined 2 lb loaf tin or 6" round cake tin. Sprinkle demerara sugar over the top and pat down with the back of a spoon (this gives a nice crunchy top) and bake for approximately 1 to 1 1/4 hours in a preheated oven at 180 C / 160 C fan / Gas 4 until a skewer comes out clean.
This is the perfect cake for celebrations . It is a stiff cake with a moist texture so perfect for carving and novelty cakes. Wonderful with jam and buttercream or just left and covered with marzipan/icing, this cake is so versatile you can pretty much do anything with it! It will never curdle and is so simple and never fails to always tastes perfect!
pre-heat the oven to 150 C / Gas 2. Grease and line (or grease and flour) a 20cm (8 in) square or round tin and set aside.
Sieve flour into large mixing bowl, add all other ingredients and mix with electric mixer on slow speed until all ingredients are blended, then increase to fast speed and mix for another 2 or so minutes, when you have a smooth batter (it will be quite thick/stiff).
Pour into already prepared tin, place in centre of oven and cook for about 1 hour 15 mins to 1 hour 30 mins; test with skewer if it comes out clean cake is done.
Preheat the oven to 180 C / Gas 4. Grease two 23cm round cake tins and line the bottoms with baking parchment.
Combine the flour, cocoa and salt. Set aside.
In a large bowl, start whisking the butter. Once creamy, incorporate the sugar in two batches, whisking between each addition.
Whisk in the eggs one by one, then the vanilla extract and vegtable oil
Start adding the flour mixture to the butter mixture in batches, whisking well after each addition. The cake mixture will be thick. Add the buttermilk and food colouring; whisk till smooth.
Working quickly, combine the bicarb and vinegar. Fold into the cake mixture. Once incorporated, divide the mixture between the two tins
Bake in the preheated oven for 25 to 30 minutes, or until a skewer inserted in the centre comes out clean. Remove and cool slightly in the tin before turning out onto a wire rack to cook completely.
Once the cakes are completely cool, place the first layer on a serving plate. Cover the top with cream cheese icing. Place the second layer on top of the first, then ice the top and sides, if desired, with additional icing.
Preheat the oven to 180ºC (350ºF, gas mark 4). Grease a 20 cm (8 in) round deep cake tin and line the bottom with baking parchment.
Sift the wholemeal and white flours and the cinnamon into a large bowl, tipping in any bran left in the sieve. Coarsely chop about two-thirds of the brazil nuts and stir into the flour with the raisins. Thinly slice the rest of the brazil nuts lengthways and set aside.
In another bowl, beat together the sugar and oil with a wooden spoon until well combined. Beat in the eggs one at a time, then stir in the grated carrots and orange zest and juice. With a large metal spoon, carefully fold the carrot mixture into the flour mixture, just until combined. Do not overmix.
Spoon the mixture into the prepared tin. Bake for 50 minutes or until risen and firm to the touch. Leave the cake in the tin for 5 minutes, then turn out onto a wire rack and peel off the lining paper. Cool completely.
To make the icing, put the ricotta in a bowl, add the sugar and orange zest, and beat with a wooden spoon.
When the cake is cold, spread the icing on top. Scatter over the reserved sliced brazil nuts, letting some stick up out of the icing at different angles. The cake can be kept, covered, in the fridge for up to 3 days.
Preheat oven to 180 C / Gas 4. Grease and flour two 23cm (9 in) round cake tins; cover bottoms with baking parchment.
In a large bowl, combine flour, 400g sugar, cocoa, baking powder, bicarb and salt. Add eggs, milk, oil and 1 tablespoon vanilla; beat until well blended. Pour cake mixture into prepared tins.
Bake for 35 minutes, or until a skewer inserted into centre comes out clean. Cool layers in tins on wire racks for 10 minutes. Loosen edges, and remove to racks to cool completely.
To make the cherry filling: Drain cherries, reserving 125ml juice. Combine reserved juice, cherries, 200g sugar and cornflour in a 2 litre saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
To make the icing: Combine whipping cream and icing sugar in a chilled bowl. Beat with an electric mixer at high speed until stiff peaks form.
With long serrated knife, split each cooled cake layer horizontally in half. Break one split layer apart into crumbs; set aside. Reserve 1/4 of the whipped cream icing for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands.
To assemble: Place one cake layer on cake plate. Spread with whipped cream icing, then top with 180ml cherry topping. Top with second cake layer; repeat layers of whipped cream icing and cherry topping. Top with third cake layer. Ice side of cake. Pat reserved crumbs onto icing on side of cake. Spoon reserved icing into pastry bag fitted with star tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.