Easy and quick Christmas cake recipe
Cakes Cake Cake – I love cake
Christmas is a time for yummy delicious Cakes
It’s that time of year again so get that fruit soaking. It’s time to bake the Christmas cake! I am already in Christmas mode — but to let you know; today I dipped berries and fruits in rum for the Christmas cake and it is such an inviting aroma that it tickled my taste buds. I could not wait any more to get my teeth dunk into a rich aromatic fruity cake. So while the raisins and fruits develop the wonderful taste in Rum – let’s start off the baking with an early Christmas cake recipe, where no soaking is required.
The recipe not only satisfied my cravings but also will be a reference to those who forget to soak the fruits for Christmas cake. Or if you are like me who just can’t wait to get indulged. This cake has all the flavours of Christmas, and the best part is; this won’t take ages to make ! This cake is also for the kiddos ( no alcohol Christmas cake )
This is a quick and easy cake and is packed with fruit and nuts. I have made the sugar ratio little on the less side, hence the sweetness is not over powering (the raisins and the tutti frutti in the cake are sufficient to balance the overall sweetness). The aroma is mildly spiced, unlike traditional fruitcakes. But you can increase on the spice ratio; totally up to your choice. I enjoyed the nice balance of aroma, texture and flavors.
Before we start – let’s go through some points: Easy and quick Christmas cake recipe
Do you know that there are two basic kinds of fruit cakes : dark and light. Light fruitcake typically contains sultanas, pineapple, apricots, almonds and any light-coloured cake base. Dark is usually made with molasses, brown sugar, raisins, dates, cherries.
You can also add candied peels if you wish along with tutti-frutti and raisins, whatever is handy. Incorporating some chopped dates and different dry fruits will add to the texture and flavor. But I would like to suggest here is don’t overload your cake with just dry fruits.
I baked my cake in this new bundt cake tin, just purchased recently. And was very excited to try. Please Feel free to bake your fruitcake in muffin pans or mini loaf pans, whatever is handy to you. Just be sure to adjust the baking time accordingly.
This cake does not contain alcohol and yet the texture is still wonderfully moist because the brown sugar, water, butter, spices, and raisins are boiled. The raisins absorb so much flavour from the spices that you will not miss the alcohol.
After the first step of boiling; wait for the mixture to get to room temperature before adding in the rest of the ingredients.
When baked – let the cake cool complete on the wire rack. Slice cakes in a sawing motion with sharp thin blade of knife or a serrated knife. The cake will taste better next day.
Avoid storing the fruitcake in a plastic container. The cake can absorb old flavors that have been left behind in the plastic.
This time I made these doddles for the easy understanding of the steps. Let me know your feedback so we can make these doddle infographics more interesting and fun for you.
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pure vanilla extract
A pinch of salt
1/2 cup seedless raisins (I used both light and dark)
1/4th cup of tutti fruitti
1/2 cup of dry cranberries
2 large eggs, lightly beaten
1 cup firmly packed light brown sugar
1 cup of water
60 gm butter
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground ginger
1 cup (150 grams) candied and chopped mixed peel
Preheat your oven to 350 degrees F (180 degrees C). Butter, and flour a baking pan and set aside.
In a large saucepan, over medium heat, bring to a boil the sugar, water, butter, spices, cranberries and raisins. Boil the mix for five minutes, then remove from heat, and let cool till lukewarm.
When the mix is at room temperature; add in eggs and vanilla – then mix using a whisk. Use a spatula to fold in sifted flour, baking soda, salt, tutti fruitti and candied fruit .
Pour into your prepared pan and bake for 40 – 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack.
Cover and store the cake for a delicious treat the next day.
Here are more Christmas recipes