5 Christmas Cake Recipes You Must Try

Image credit: pintrest.com

Christmas cakes are the highlight of each and every Christmas. There are so many variations of the Christmas cakes and here we have compiled five different Christmas cakes recipes from around the world. Check them out!


1) Christmas Fruit Cake, India

This delicious fruit cake is made even sweeter when you soak the dried fruits in rum for at least a month before you bake. However, if that is not possible, simply marinate them in rum for at least 20 minutes before start baking.

Ingredients:

Each 1 cup measurement is based on 160 gm.

All Purpose Flour- 160gm

Sugar-120 gm

Butter-150gms(room temp)

Eggs-3(room temp)

Baking Powder-1tsp

Vanilla Essence-1tsp

Salt-1/4 tsp

Cinnamon Powder-2 pinch

Cardamom Powder-2 pinch

Cloves powder-1/4sp

Dry ginger Powder-2 pinches

Nutmeg Powder- 2 pinch

Honey-1 tbsp

Red Wine-2 tbsp

Rum-2 tbsp

Orange Juice-1/2 cup

Dry fruits of your choice -1cup

Chopped cashew nuts-1/2 cup

Orange Peel-1tsp

For caramel

Sugar-1/2cup

Water-1/4cup+3tbsp

Method:

Add the dried fruits, chopped nuts, orange juice, honey, rum and wine and cook over low heat for 20 minutes until the mix is dry and thick. Leave aside. Next make the caramel by cooking the sugar with 3 tbsp water over low heat till the sugar turns a golden brown. Then add 1/4 cup water to the caramel and leave aside. Then, add the dry ingredients and spices together in a bowl. Add the butter and eggs to the mixture. Coat the fruit mix in flour lightly before folding it into the cake. Finally add in the caramel mix into the cake. Fold in all together before baking at 180 degrees Celsius in a preheated oven.

Image credit: kidspot.com.au

2) Christmas Stollen, Germany

Ingredients:

375g Raisins in 1/4 Cup Rum, soak overnight

900g Flour

14g dry yeast

175g Sugar

250g diced Almonds

2 drops of almond oil

300g dried fruits

1/4 l of warm milk

300g Butter

150g Ghee

Method:

Mix all the ingredients together and leave aside for 1 hour. After one hour, divide the dough into 2. Form each into a dough and leave aside for another 1 hour. After baking, sprinkle powder sugar and vanilla sugar over the top of the cakes.

Image credit: kingarthurflour.com

3) Galette des Rois, France

Ingredients:

2 rolls of ready made puff pastry

2 eggs

125g butter

125g sugar

125g chopped almonds

2 tbs of orange blossom water or orange liquor

1 drop of almond oil

Glaze:

2 tbs milk

1 egg yolk

Method:

Mix everything together except the glaze and the pastry dough. Lay out one piece of the pastry dough on a pie dish, preferably circular. Fill it with the filling and spread out. Then lay out the other pastry dough over it and pinch the sides together. Decorate the top of the pastry pie. Bake at 180 degrees Celsius for 20 minutes or until the dough is cooked.

Image credit: chefsimon.lemonde.fr

4) Panettone, Italy

Ingredients:

300 ml Milk

50 g Butter

450 g Flour

80 g Sugar

Half tsp Salt

Half tsp fresh yeast

1 Orange

50 g Nut and Nougat mix

50 g white chocolate

50 g whole pistachios

50 g Orange peel

Glaze:

1 egg yolk

1 tbsp powder sugar

Method:

Cut the chocolate and nougat and freeze them. Mix the yeast with warm milk and add to the flour and sugar. Mix in the chocolate, nougat and nuts and leave it in a warm place to increase in volume. Bake at 180 degrees celsius for 30 minutes or until it is baked well. Glaze with the egg yolk and water mix and bake for a further 15 minutes. When fully cooled, sprinkle lots of powder sugar over the top.

Image credit: italianfoodexcellence.com

5) Easy Yule Log Cake

This recipe is courtesy of BBC GoodFood.com.

Ingredients:

For the cake,

eggs

85g golden caster sugar

85g plain flour (less 2 tbsp)

2 tbsp cocoa powder

½ tsp baking powder

For the filling & icing,

50g butter

140g dark chocolate, broken into squares

1 tbsp golden syrup

284ml pot double cream

200g icing sugar, sifted

2-3 extra-strong mint, crushed

 Icing sugar to sprinkle over the cake

 

Method:

Mix the ingredients for the cake and cook in a 23cm by 32cm swiss roll tin. Bake for 10 minutes and leave to cool. Make the icing by heating the chocolate with the rest of the ingredients over a hot water bath. Spread the filling in the cake before rolling it into a log and spread more of the icing over the log cake. Create log effects by running a fork lightly over the cake. Sprinkle over with powdered sugar an leave it in the fridge overnight or at least 2 hours to set.

Image credit:bbcgoodfood.com

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Vemala VS
Vemala is a full time writer. She is currently pursuing a Masters in Writing. When she is not writing, she spends her time creating art in the form of elaborate evening and bridal gowns