Christmas is incomplete without the cakes. There are lots of kind of cakes readily available in the market for the Christmas celebration. But the cake made at home gives you more happiness then the ready-made one. Here I am sharing a traditional Christmas cake recipe, which is usually takes more time to prepare and cook but its simple delicious in taste. This cake is made from rum, dry fruits cherries and another Ingredients which makes it tastier. Learn how to make traditional Christmas cake recipe and celebrate Christmas with your family.
Preparation Time: 50 Minutes + Overnight Soaking
Cooking Time: 3 Hours
Servings: 20 Persons
– 1 kg mix dry fruits
– ? cup mixed peel
– ? cup rum
– 100 gm glace cherries
– 6 Eggs
– 1 cup plain flour
– 1 cup brown sugar
– 1 teaspoon mixed spice
– 1 cup walnut
– 1 teaspoon ground cinnamon
– 1 teaspoon Bicarbonate of soda
– 1 cup chopped dried figs
– 1 cup self-raising flour
– 250 gm butter
– 1 cup dry apricots, chopped
– ? cup apricot jam
– 3 packets of ready-made white icing, 500 gm each
How To Cook?
1. Collect all the dry fruits and run into a large mixing bowl and stir them well. Now, cover with the plastic cover and set aside overnight for the fruit to soak.
2. Preheat the oven at 150?C.
3. Grease the round tin and line the base and side with baking paper and set aside.
4. Now, beat the sugar and butter till it becomes creamy and light. Then add eggs one at a time and again beat them well. Add this mixture to the bowl with fruit and sift the flours, spices and bicarbonate of soda over it, with the help of a spatula, flip together then flip in the peanuts.
5. Spoon into prepared tin and tap on a workbench to set the batter and remove air pockets. Sleek top with a spatula and wrap a multiple layer of brown paper around the tin. Bake for 3 hours on the LOWEST self in the oven. Once it’s done let it cool completely.
6. To decorate the cake, place upside down onto a serving platter so that the base becomes the top. Take one bundle of the fondant icing and pinch off the little pieces to complete any gaps in the outer lining area so it’s smooth.
7. Wrap remaining icing in plastic wrap so it doesnand#8217;t dry out. Warm apricot jam in a little pot and press through a filter to eliminate shades.
8. Knead the other two packets of fondant icing together. Roll out on an area lightly dusted with icing sugar, until 6-7 mm dense. Set them over the cake and lessen with your hands, particularly down the edges to the base. With the help of knife remove any excess frosting.
9. Roll out reserved icing to 3 mm thick and cut out strips 1.5 cm wide. Use to decorate the cake.
10. The traditional Christmas cake is ready to serve.