1、Mini Christmas cake

Make our wreath cake (see 'goes well with') and use the spare middle section to create a small gift decorated with classic marzipan and fondant icing

Mini Christmas cake recipe

Ingredients

  • 1 tbsp melted and sieved apricot jam
  • 200g marzipan
  • 300g white ready-to-roll fondant icing
  • gold or silver edible spray
  • edible gold balls
  • ribbon
  • 1 8cm-wide mini Christmas cake, taken from the centre of the Christmas wreath cake (see 'goes well with')

Method

Cover using marzipan and 250g of the white ready-to-roll fondant icing.
  • Roll out another 50g icing and cut out snowflakes or stars using cutters – you can spray them with gold or silver edible spray to make them look really dramatic. Stick them on top of the cake with a little runny icing, place an edible gold ball between the points and add the pretty ribbon.

  • https://www.truecookbook.com/recipe/mini-christmas-cake-3949/

    2、Angela Nilsen's Christmas cake

    A long-life Christmas cake that's bursting with flavours of spices and vanilla
    Angela Nilsen

    Ingredients

    Method

    1. Heat oven to 160C/fan 140C/gas 3. Line the base and sides of a 20 cm round, 7.5 cm deep cake tin. Beat the butter and sugar with an electric hand mixer for 1-2 mins until very creamy and pale in colour, scraping down the sides of the bowl half way through. Stir in a spoonful of the flour, then stir in the beaten egg and the rest of the flour alternately, a quarter at a time, beating well each time with a wooden spoon. Stir in the almonds.
    2. Mix in the sherry (the mix will look curdled), then add the peel, cherries, raisins, cherries, nuts, lemon zest, spice, rosewater and vanilla. Beat together to mix, then stir in the baking powder.
    3. Spoon mixture into the tin and smooth the top, making a slight dip in the centre. Bake for 30 mins, then lower temperature to 150C/fan 130C/gas 2 and bake a further 2-2¼ hrs, until a skewer insterted in the middle comes out clean. Leave to cool in the tin, then take out of the tin and peel off the lining paper. When completely cold, wrap well in cling film and foil to store until ready to decorate. The cake will keep for several months.

    3、Simmer-&-stir Christmas cake

    An easy-to-make alternative to traditional Christmas cakes which requires no beating
    Simmer-&-stir Christmas cake recipe

    Ingredients

    Method

    1. Put the butter, sugar, fruit, zests, juice and 100ml/3½fl oz brandy in a large pan. Bring slowly to the boil, stirring until the butter has melted. Reduce the heat and bubble for 10 minutes, stirring occasionally.
    2. Remove the pan from the heat and leave to cool for 30 minutes.
    3. Meanwhile, preheat the oven to 150C/gas 2/ fan 130C and line a 20cm round cake tin. Toast the nuts in a dry frying pan, tossing them until evenly browned, or in the oven for 8-10 minutes - keep an eye on them as they burn easily. When they are cool, chop roughly. Stir the eggs, nuts and ground almonds into the fruit mixture and mix well. Sift the flour, baking powder and spices into the pan. Stir in gently, until there are no traces of flour left.
    4. Spoon the mixture into the tin and smooth it down evenly - you will find this is easiest with the back of a metal spoon which has been dipped into boiling water.
    5. Bake for 45 minutes, then turn down the heat to 140C/gas 1/ fan120C and cook for a further 1-1¼ hours (about a further 1¾ hours if you have a gas oven) until the cake is dark golden in appearance and firm to the touch. Cover the top of the cake with foil if it starts to darken too much. To check the cake is done, insert a fine skewer into the centre - if it comes out clean, the cake is cooked.
    6. Make holes all over the warm cake with a fine skewer and spoon the extra 4tbsp brandy over the holes until it has all soaked in. Leave the cake to cool in the tin. When it's cold, remove it from the tin, peel off the lining paper, then wrap first in baking parchment and then in foil. The cake will keep in a cupboard for up to three months or you can freeze it for six months.

    4、Orlando Murrin's Deluxe Christmas Cake

    An 'intergalactically special' Christmas cake enriched with the honey-vanilla-whisky flavours of bourbon - it'll improve with keeping so bake it early
    Orlando Murrin

    Ingredients

    • 4 tbsp bourbon
    • 200g sultana
    • 100g glacé cherry, halved
    • 100g/4oz semi-dried pineapple, roughly chopped
    • 2 pieces of stem ginger, finely chopped
    • 500g crystallised fruit (including colourful ones such as orange slices, pears, figs, pineapple) roughly chopped, plus extra whole fruits to decorate
    • 100g walnut, roughly chopped
    • grated zest and juice of 1 lemon
    • 200g butter, at room temperature
    • 200g golden caster sugar
    • 4 large eggs, beaten
    • 200g plain flour mixed with ½ tsp salt

    Method

    1. Preheat the oven to fan 130C/ conventional 150C/gas 2. Butter and double line a deep 20cm cake tin with greaseproof paper. Stir bourbon into the sultanas and let stand while you continue with the next step, stirring occasionally.
    2. Put the remaining fruits and the nuts into a big bowl with the lemon juice. In another very large bowl, cream the butter with the lemon zest and sugar. Add the eggs alternately with the flour in three or four batches, then stir in the sultanas plus any liquid, and all the fruit and nut mixture.
    3. Transfer to the tin and smooth the top, sloping it in towards the centre so it’s 2cm below the level of the sides.
    4. Bake for about 2½ hours – it’s done when a skewer comes out with no cake mixture sticking to it. Cool in the tin for 10 minutes, turn out and let it cool fully.
    5. Wrap the cake tightly in cling film and foil. (It will keep in a cool spot for up to 2 months.) To add even more flavour and moistness, pierce the top with a skewer and pour over 2 tbsp bourbon every few weeks.

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