Quick and Easy – Merry Christmas Cake Recipe 2017

During Christmas celebrations, homemade Christmas cake is an important item. Let there be varieties of sweets and other eatables, Christmas cake find a significant place in Christmas celebrations. Let us see how a perfect Christmas cake can be prepared.

Christmas cake Recipe:

A Christmas cake has to be spicy and rich in quality. At the same time, the cake should not be heavy.

Dry Fruits Christmas Cake

Ingredients Required:

  • 250 grams of currants.
  • 250 grams of sultanas.
  • Roughly chopped dried figs-100 grams.
  • Half cut cherries-100 grams.
  • 100 grams of mixed peel.
  • 125 ml of whisky and an extra stock to feed.
  • Softened and unsalted butter-125 grams.
  • Beaten eggs-4 numbers.
  • Baking powder-1/2 table spoon.
  • Mixed spice-1 table spoon.
  • Plain flour-125 grams.
  • Ground almonds-50 grams.
  • Whole almonds-50 grams.
  • Grated skin of a lemon-some pieces.
  • Chopped ginger-25 grams. 


Fruit Cake Recipe For Christmas

Steps of Preparation:

The process has to begin a few days before Christmas. Take a bowl and put the peel and dried fruits and pour whiskey so that the dried fruits and peel are completely soaked. Cover the bowl to stay overnight.

You have to stir the mixture before use to make this recipe the best Christmas recipe 2017.

You need to line your cake tin using double strip of baking parchment. Cut the silicon paper slightly longer than the circumference of the tin. Fold back one inch along its length and snip this at intervals cutting at a slight angle to the fold.

Now grease the tin and press the paper all around the tin so that it fixes comfortably around the sides of the tin. Cut a double circle of using the tin as a template. This is necessary to fit the base and press into place.

Brown paper has to be tied around all the outer portion of the tin. This is essential to protect the cake during the time of cooking.

Heat the oven to 140 degree Centigrade.

By using the creaming method, cream together the unsalted softened butter and sugar until light pale and fluffy.


Now add the four beaten eggs gradually to this mixture. While adding egg, you have to beat the mixture for every addition of egg so that the mixture does not curdle.

You have to mix together the sifted flour, baking powder, ground almonds, spice and a pinch of salt. Use gentle cutting and folding movements, fold this into the butter and sugar mixture, already prepared.

Add the soaked fruits, lemon zest, chopped almonds, ginger and the remaining whiskey and stir well the combine.

Spoon the mixture into the tin and smoother the surface.

Bake the cake in the oven for about an hour and then cover with foil and cook the cake for another half an hour.

To test whether the cake is done or not, press the middle of the cake with your little finger. Your finger should not bear any impression of the cake. Then you can be sure that the cake is done.

Let the cake get cooled in the tin. You can now use a skewer to make small wholes on the layer and brush them with more whiskey.

Wrap the entire package with a grease proof paper and store the same in an airtight tin.

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