Recipe Christmas Cake Recipes

Christmas special plum cake

Ingredients for Plum Christmas Cake Recipe

1. Raisins(Onakka munthiri) - 1 lb
2. Dates(Eenthapazham) - 1 lb
3. Candied fruits and orange and lemon peel - 1 cup
4. Gold rum - 1 cup
5. Cashews - 2 cups
6. Allpurpose flour(Maida) - 4 cups
7. Baking powder - 3 tsp
8. Butter - 1 lb
9. Sugar - 4 cups
10. Sugar - 1 cup (to make caramelized syrup)
11. Eggs - 12 nos
12. Cinnamon(Karugapatta) powder - 1 heaped tsp
13. Nutmeg(Jathikka) powder - 1 heaped tsp
14. Cloves(Grambu) powder - 1 heaped tsp
15. Dry ginger(Chukku) powder - 1 heaped tsp
16. Salt - 3 tsp
17. Pure Vanilla essence - 4 tsp

Preparation Method of Plum Christmas Cake Recipe

1)Dice the fruits and coat them with 3 tbsp of flour.

2)Add rum and mix well.

3)Keep this at room temperature over night.

4)Dice or crush the nuts into small pieces.

:- You can do these steps the day before you plan to make the cake.

5)Place the eggs and butter at room temperature the night before you make the cake.

6)Preheat the oven to 350 degree F.

7)Measure and keep ready the flour, sugar and the flavorings.

:- To make the caramel, use a white enameled pot, if you have one. The light surface will help to see exactly the caramelizing process. If you don’t have one, use a medium saucepan.

8)Place 1 cup of sugar in the saucepan and add 2 tbsp of water.

9)Turn the stove to high and place the pan on the stove and let it boil.

:- Don’t stir the contents at all. As sugar melts and caramelizes, you may swirl the pan a bit once or twice.

10)Within 7 - 10 mins, a cherry wood colored caramel forms.

11)Immediately, remove the pan from the stove and very carefully add 1 cup of water to the caramel.

:- You may hold the pan above the sink and slowly add the water, for it may splash.

12)Stir the contents well to dissolve the caramel. Keep this aside.

13)Sift flour and baking powder, a couple of times and keep ready.

14)In a large container, whisk butter first and then add 4 cups of sugar and whisk again, until it is creamy.

15)Add eggs and whisk well.

16)Pour in the caramel syrup, the flavoring powders, salt and vanilla extract and mix everything together.

17)Add the flour-baking powder mix and fold this in with a wooden or plastic spatula or spoon.

18)When they are well mixed, add the candied fruits and nuts and mix again.

19)Spoon this into a 10 inch non stick loaf pans.

20)Bake for 1 hour at 350 degree F.

:- You may line the pan with parchment paper or brown paper.

:- Check for doneness by inserting a toothpick in the middle of the pan. If the toothpick comes out clean, the cake is done. If not, bake for another 10 - 15 mins and check again.

21)Remove the cake from the oven and place it on a cooling rake.

22)Pierce the cake with toothpick, and pour Brandy (about 3-4 tablespoon on each) on top and let it soak.

:- This will enhance the flavor and gives a longer shelf life.

23)Remove the cake from the pan only after it is allowed to cool completely.

24)Before storing, cover the cake completely with wax paper first and then with aluminum foil and keep in the refrigerator.

White Christmas Cake

Ingredients:

• ½ cup - Water
• 4 oz - White Confectionery Coating
• 1 cup - Butter or Margarine (softened)
• 2 cup - Sugar
• 4 - Eggs (separated)
• 1 tbsp - Vanilla Extract
• 2 ½ cup - All-purpose Flour
• 1 tsp - Baking Soda
• 1 cup - Buttermilk
• 1 cup - Flaked Coconut
• 1 cup - Chopped Pecans

For Frosting:

• 8 oz - Cream Cheese (softened)
• ½ cup - Butter or Margarine (softened)
• 1 tsp - Vanilla Extract
• 1 lb - Confectioners' Sugar
• 1 tbsp - Milk

Method:

• In a saucepan, bring the water to a boil.
• Remove from the heat.
• Stir in confectionery coating until melted.
• Cool for 20 minutes.
• Meanwhile, in a mixing bowl, cream butter and sugar.
• Add egg yolks and mix well.
• Beat in coating and vanilla.
• Mix flour and baking soda.
• Add to creamed mixture alternately with buttermilk and mix well.
• Stir in the coconut and pecans.
• Beat egg whites until stiff peak forms.
• Fold into the batter.
• Pour into three greased and floured 8-in square baking pans.
• Bake at 350 oF for about half an hour.
• Cool in pan for 10 minutes.
• Let it cool completely on wire rack.
• Mix Combine frosting ingredients in a mixing bowl and beat well.
• Frost top and side of cake.

Candy Bar Angel Cake

Ingredients:

• 1 - Angel Food Cake (prepared and cut into 1 " cubes)
• 3 oz - Fat-free Vanilla Pudding (instant)
• 1 tsp - Pure Vanilla Extract
• 12 oz - Cool Whip Lite (thawed)
• 3 2/3 oz - Butterfingers or Candy Bar (crushed)

Method:

• Place angel food cake cubes in a 9 x 13" baking pan.
• Mix vanilla pudding according to package directions, adding the vanilla extract.
• Spoon vanilla pudding mixture over the cake cubes.
• Then, spread whipped topping over top pudding.
• Sprinkle with crushed candy bar.

Dark Christmas Fruit Cake

Ingredients:

• 1 lb - Blanched Almonds
• 3 lb - Seedless Raisins
• 2 lb - Currants
• 1 lb - Candied cherries (cut in half)
• 1 lb - Dried Figs (chopped)
• 1 lb - Dates (cut-up)
• 1 ½ lb - Chopped and mixed Candied Peels
• 1 lb - Candied Pineapple (cut-up)
• 1 cup - All-purpose Flour
• 3 cup - Soft Butter
• 3 cup - Brown Sugar (packed)
• 12 - Egg Yokes (separated)
• 12 - Egg Whites (separated)
• 5 ½ cup - All-purpose Flour (sifted)
• 1 tsp - Salt
• 2 tsp - Cinnamon
• 2 tsp - Mace
• 2 tsp - Allspice
• 2 tsp - Nutmeg
• 1 tsp - Cloves
• 3 tsp - Baking Soda
• ¾ cup - Prune Juice
• ¼ cup - Brandy

Method:

• Mix nuts and fruit in a very large bowl or roasting pan.
• Add 1 cup of flour and toss by hand to coat fruit with flour.
• Cream butter well.
• Add sugar and beat until fluffy.
• Beat in egg yolks and transfer mixture to a large bowl.
• Sift 5 ½ cups flour with salt, spices and soda and add to creamed mixture alternately with prune juice and brandy.
• Mix with a wooden spoon.
• Add this mixture to the fruit and nuts and blend well.
• Beat egg whites until stiff and fold into mixture.
• Measure into prepared pans and press well into the corners.
• Heat oven to 275 oF.
• The recipe makes about 28 cups of fruit cake batter and can be baked in a number of different sizes of pan.
• Bake cakes in 8x4x3-inch pans for about 3 hours to make several small cakes for gifts, in 9x5x3-inch pans or Bundt pans for about 3 hours and 15 minutes and in 10-inch tube pans about 3 1/2 hours.
• Let stand in pans a few minutes then turn out on racks and cool.
• Strip off paper and wrap cakes in cheesecloth dampened with brandy and then in foil and store in a cool place.
• Makes about 15 lbs of fruit cake.

Christmas Tree Cake

Ingredients:

• 1 pkg - Cake Mix (any flavor)
• 5 cup - Confectioners' Sugar
• ¾ cup - Crisco Shortening
• ½ cup - Water
• 1/3 cup - Non-dairy Creamer
• 2 tsp - Vanilla Extract
• ½ tsp - Salt
• 1 tbsp - Green Food Coloring
• Peppermint Candies
• Pretzel Rods
• Large Gumdrops

Method:

• Preheat the oven to 350 oF.
• Grease and flour a 13x9 pan.
• Prepare, bake and cool cake following package directions.

For Frosting:

• Combine confectioners' sugar, shortening, water, non-dairy creamer, vanilla and salt in large bowl.
• Beat at medium speed with electric mixer for 3 minutes.
• Beat at high speed for 5 minutes.
• Add more confectioners' sugar to thicken or more water to thin as needed.
• Reserve 1 cup frosting.
• Tint remaining frosting with green food coloring.
• Cut cooled cake diagonally and invert one piece so that the cake takes on a tree shape with a wide base.
• Spread green frosting over cake.
• Decorate tree with reserved white frosting and peppermint candies.
• Make trunk from pretzel rods.
• Roll out large gumdrop and cut with star cookie cutter.
• Top tree with gumdrop star.
• Decorate with colored mint candies, as ornament decorations.
• Use reserved white icing to make a tree garland.