Easy Dark Christmas Cake Recipe
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Description
Christmas is just around the corner and it's time to start preparing for the holiday season. One of the traditional treats that everyone loves during Christmas is the Christmas cake. This easy dark Christmas cake recipe is perfect for those who want to make a delicious cake without spending too much time in the kitchen. The cake is rich and delicious, with a moist texture that is perfect for the holiday season.Prep Time
The prep time for this easy dark Christmas cake recipe is around 30 minutes.Cook Time
The cook time for this recipe is around 2 hours.Ingredients
For the cake:- 225g unsalted butter
- 225g dark brown sugar
- 4 large eggs
- 225g self-raising flour
- 1 tsp baking powder
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- 100g raisins
- 100g sultanas
- 100g currants
- 50g chopped mixed peel
- 50g chopped glace cherries
- 50g chopped nuts
- 150ml brandy or sherry
- 450g icing sugar
- 125g unsalted butter
- 2 tbsp brandy or sherry
Equipment
- 23cm (9in) round cake tin
- Baking paper
- Large mixing bowl
- Spatula
- Cooling rack
- Sieve
- Electric mixer (optional)
Method
- Preheat the oven to 150°C (300°F/Gas 2).
- Line the cake tin with baking paper.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Sift the flour, baking powder, mixed spice and cinnamon into the mixture and fold it in.
- Add the raisins, sultanas, currants, mixed peel, glace cherries and nuts.
- Mix well and then stir in the brandy or sherry.
- Spoon the mixture into the prepared tin and smooth the surface with a spatula.
- Bake in the preheated oven for 2 hours or until a skewer inserted into the centre of the cake comes out clean.
- Leave the cake to cool in the tin for 10 minutes before turning out onto a cooling rack.
- Once the cake has cooled, make the icing by beating the icing sugar, butter and brandy or sherry together until smooth.
- Spread the icing over the top and sides of the cake and decorate as desired.
- Allow the icing to set before serving.
Notes
- Make sure all the ingredients are at room temperature before starting the recipe.
- You can substitute the brandy or sherry with orange juice if you prefer a non-alcoholic version of the cake.
- You can add more or less fruit and nuts depending on your preference.
Nutrition Info
This easy dark Christmas cake recipe makes 12 servings. Each serving contains approximately:- Calories: 584
- Carbohydrates: 79g
- Fat: 26g
- Protein: 5g
- Sugar: 64g
- Sodium: 52mg
Recipes FAQ
Can I make this cake ahead of time?
Absolutely! In fact, this cake tastes even better when made a few days ahead of time. Wrap the cooled cake in foil or plastic wrap and store it in a cool, dry place until ready to serve.Can I freeze this cake?
Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then in foil before placing it in the freezer. It will keep for up to 3 months.Can I substitute the mixed spice and cinnamon with pumpkin spice?
Yes, you can substitute the mixed spice and cinnamon with pumpkin spice if you prefer.Recipe Tips
- Make sure to soak the fruit in the brandy or sherry for at least a few hours before making the cake. This will help to plump up the fruit and give it a richer flavour.
- When adding the fruit and nuts to the mixture, make sure to fold them in gently so that they are evenly distributed throughout the cake.
- Before icing the cake, make sure it is completely cool. If the cake is still warm, the icing may melt and slide off.
- You can decorate the cake with a variety of toppings, such as sugared cranberries, fresh herbs, or edible flowers.
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