By: Trine Madsen
Christmas usually means spending more time in the kitchen. It is the time, where we prepare the traditional feast and bring out our recipe books to try out new dishes. It also means giving a lot of goodies and baked stuff away – and doing a lot of baking. Which includes, ever year, baking my traditional Christmas Fruit Cake
If you pay attention to the details it will lead to a perfectly delectable treat. Normally, Christmas fruit cake should be prepared well ahead of time to set in its moistness and flavor. But if you procrastinate, it is still okay to bake it a week before Christmas.
This year I am doing it right. So today, the kitchen gave off gentle spicy scents as the Christmas cake was slowly cooked for four and a half hours. Just one hint of this aroma is enough to conjure up the delights of Christmas and the joy of giving.
Give this a try!
Delectable Christmas Fruit Cake Recipe
Ingredients:
450 grams or 1 pound of currants
175 grams or 6 ounce of sultana raisins
175 grams or 6 ounce of regular raisins
50 grams or 2 ounce of glazed cherries (optional)
50 grams or 2 ounce of mixed candied peel - chopped
3 tablespoons of brandy
225 grams or 8 ounces of plain flour
½ teaspoon of salt
¼ teaspoon of grated nutmeg
½ teaspoon of mixed spices
225 grams or 8 ounces of unsalted butter
225 grams or 8 ounce of soft brown sugar
4 large eggs
50 grams or 2 ounces of chopped almonds
1 dessert spoon of treacle
1 grated rind of lemon
1 grated rind of orange
Instructions:
The night before you plan to make the cake, marinate all the dried fruit and peels with brandy. Place these in a covered bowl and put it aside over night or for, at least, twelve hours.
Grease and line a 20 centimeter or an 8 inch round cake tin or an 18 centimeter or a 7 inch square one.
Sift the flour, salt, and spices altogether. Cream the butter and sugar altogether in a large mixing bowl until it is light and fluffy (make sure to do this thoroughly). Beat the eggs and add them gradually to the creamed mixture, making sure to beat well each time. Next, gently fold in the flour and spices. Add and stir in the dried fruit and peel, treacle and the grated lemon and orange rind. Pour the mixture into the cake tin, spreading it out evenly.
Tie a band of brown paper around the outside part of the tin and cover its top with a double layer of greaseproof paper with a hole cut in the middle of it. Bake the cake at 140 degrees C or 275 degrees F for 4 ¼ to 4 ¾ hours. Never open the oven door to test until, at least, 4 hours have passed.
Once the cake is baked, set it aside to cool. Once it has cooled, wrap it in a layer of greaseproof paper then foil. If you want, try adding it a little brandy once every week, by poking a couple of holes with a skewer then letting few teaspoons of brandy infuse in.
The cake should now be well wrapped in greaseproof paper and foil and kept on a shelf to store in a cupboard. A week before Christmas make some marzipan to go with your Christmas fruit cake...
Author Resource:-> Explore Christmas culinary and baking tips only at http://www.merrychristmas24.com. Learn more about Christmas cakes by visiting http://www.merrychristmas24.com/recipes.aspx
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By Shelly Hill
When it comes to summer parties and serving a homemade dessert, I like to bake bundt style cakes. This recipe is one of my favorites because I use fresh blueberries that are in season. They are most plentiful during the months of May through September. Blueberries can be eaten raw or used in cooking and baking for cakes, pies, pudding, jams, jellies, granola mixes, muffins, breads or cereals.
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Ingredients
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In a large bowl, beat the softened butter, granulated sugar and vanilla extract together until creamy. Add eggs, one at a time, beating well between each addition. At low speed, beat flour mixture alternating with sour cream into the mixture. Pour 1/3 of the batter into the baking pan. Sprinkle half of the blueberries and half of the brown sugar mixture; repeat layers.
Bake in a preheated 350 degree oven for 50-60 minutes. Cool for 20 minutes in the pan before removing the cake. You can glaze the top of the cake if desired.
Vanilla Glaze Ingredients
1 1/2 tablespoons water 2 cups confectioners sugar 2 1/2 tablespoons corn syrup 1 1/2 teaspoon vanilla extract
Combine all ingredients in a medium sized bowl and blend until smooth. Drizzle over the blueberry cake.
Shelly Hill has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. You can contact Shelly at http://www.workathomebusinessoptions.com or visit her Shakin 'N Bakin Recipe Blog for additional free recipes at wahmshelly.blogspot.com
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Fruits are always refreshing and they are delicious in cakes. This cake recipes made with fruit will be a real crowd pleaser.
Try the Pineapple Chiffon for a light and luscious cake.
The cake is made with pineapple juice and the filling/frosting with crushed pineapple.
It is a great dessert anytime or for that special Hawaiian Themed Party.
Ingredients2 1/4 cups sifted cake flour1 1/2 cups sugar1 tbsp baking powder1 tsp salt1/2 cup canola oil5 egg yolks3/4 cup unsweetened pineapple juice1 cup egg whites (approx. 8 eggs)1/2 tsp cream of tartar
Topping:
2 cups whipping cream1 can (20-oz) can crushed pineapple, well drained
Sift together the flour, sugar, baking powder and salt. Make a well in the center of the flour mixture and add, in this order, the oil, egg yolks, and pineapple juice. Beat until smooth. In a large mixing bowl, beat egg whites and the cream of tartar until very stiff peaks form. Pour batter in a thin stream over all egg white surface; fold in gently. Bake in an ungreased 10-inch tube pan at 350 degrees for 60 minutes. Invert pan. Allow cake to cool. Remove from pan and split into 2 layers. Fill and frost with the topping mix.
To make topping: Whip the whipping cream until creamy stiff. Fold into the crushed pineapple. Use to fill and frost the chiffon cake. About the Author: For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com
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STRAWBERRY SHORTCUT CAKE
This recipe is from a lady who ran a general store with her husband, when I was a child.
1 cup mini marshmallows 2 cups frozen strawberries 3 oz pkg strawberry gelatin 2 1 / 4 cups all-purpose flour 1 1 / 2 cups sugar 1 / 2 cup shortening 3 teaspoons baking powder 1 / 2 teaspoon salt 1 cup Milk 1 teaspoon vanilla 3 eggs
Preheat oven to 350 degrees.
Grease a 9 x 13-inch baking pan. Sprinkle marshmallows over the bottom of the baking pan. Combine strawberries and dry gelatin; set aside.
Combine the flour and the remaining ingredients; beat at low speed of an electric mixer until moistened. Pour batter over the marshmallows in pan. Spoon strawberry mixture over the batter.
Bake at 350 degrees for 45 to 50 minutes. Serve topped with whipped cream.
Have fun!
About the Author
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes on her blog at http://grandmasvintagerecipes.blogspot.com
