I am doing a fast forward and sharing one traditional recipe for Christmas cake here. As it is time to start planning the treats and recipes for Christmas cakes and cookies already, why not start browsing and choose what you like best.
Recipe for Christmas cake: Sieve 1½ cups refined flour with 1 teaspoon cinnamon powder and 1½ teaspoons baking powder. Add ¼ teaspoon grated lemon rind to it and mix. Keep it aside. Soak 10-12 chopped blanched almonds, 3 tablespoons chopped tutti frutti, 12-15 chopped glace cherries, ¼ cup chopped walnuts, 4 tablespoons chopped mixed peels, 8-10 chopped cashewnuts, 25-30 raisins and 15-20 currants in ½ cup rum. Preheat oven to 180C. Grease a cake tin. Break 6 eggs in a bowl and beat them with a few drops vanilla essence. Cream 1½ cups butter with 1 ¼ cups of soft brown sugar till it is soft and light in colour. Add 1 tablespoon honey and mix. Make caramel with ½ cup brown sugar and a little water. It should be blackish in colour. Mix the beaten eggs with the creamed butter and sugar and mix gently. Add the flour mixture and mix with a light hand. Strain the caramel into the soaked fruits and mix well. Add it to the cake batter and mix gently. Pour the batter into the prepared cake tin. Bake at 180C for thirty minutes. Reduce the temperature to 160C and bake further for forty-five minutes. When done take it out of the oven and leave it on a rack to cool. Cut into slices and serve.
Another similar version, though a lot simpler and contemporary is a Fruit and Nut Cake without use of rum. For this, preheat oven to 180ºC. Grease an eight-inch cake tin with a little butter. Coat the tin with 1 tablespoon fresh white breadcrumbs, shaking to remove any excess crumbs. Place the 210 grams butter, 1 cup sugar and ¼ cup water in a pan. Heat gently, stirring occasionally, until melted. Boil for three minutes or until syrupy, then allow to cool. Whisk 3 egg whites until stiff. Sift 2 cups flour with 2 teaspoons baking powder and 1½ ground mixed spice. Add 2 tablespoons chopped mixed peel, ¼ cup chopped glace cherries and ½ cup chopped walnut kernels to the flour mixture and stir well. Add 3 egg yolks and mix. Pour the cooled syrup into the bowl and whisk till cloudy. Gradually fold in the egg whites, using a rubber spatula, until the mixture is evenly blended. Add 2 tablespoons milk and mix. Pour into the prepared cake tin and bake in the preheated oven for fifty to sixty minutes, or until the cake springs back when pressed. Turn out and cool on a wire rack. Dust the cake thickly with icing sugar, slice and serve.
Recipes for Christmas cake abound. There is one special recipe in every home that has been passed down from generation to generation. For more variety of cakes, see Farmhouse Fruit Cake, Devil’s food cake, Black Forest Cake.