Which is your favorite receipe in making Christmas cakes?
15 Jan 08
here are some recipes from allrecipes.com Icelandic Christmas Cake SUBMITTED BY: Gudny Bjorg Kjaerbo "A good everyday cake (my grandfather loves it). Originally submitted to CakeRecipe.com." INGREDIENTS * 1 cup white sugar * 3/4 cup butter * 2 eggs * 2 1/2 cups all-purpose flour * 2 teaspoons baking powder * 3/4 cup milk * 1/2 cup raisins * 1/2 teaspoon lemon extract * 1/2 teaspoon cardamom flavored extract DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). Grease one 11 inch loaf pan. 2. Cream the butter or margarine and the sugar until light and fluffy. Add the eggs one at time beating well after each one. Stir in the milk, lemon and cardamom flavorings. Stir in the flour and the baking powder. 3. Sift a little flour over the raisins then stir them into the batter. Pour the batter into the prepared pan. 4. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes. ----------------------- English Christmas Cake SUBMITTED BY: SCOTT LEANING "This English Christmas cake is lovely in texture and taste. It just has one difference -- no chopped mixed peel." INGREDIENTS * 3 1/4 cups all-purpose flour * 1 teaspoon mixed spice * 1 teaspoon ground cinnamon * 1 teaspoon grated lemon zest * 1 1/2 cups butter * 1 3/4 cups superfine sugar * 6 eggs * 2 cups raisins * 2 cups golden raisins * 4 cups dried currants * 1 cup candied cherries * 3/4 cup chopped almonds * 2 tablespoons brandy DIRECTIONS 1. Grease an 8 inch square baking dish and line it with parchment paper. Set aside. 2. In a large bowl, combine the flour, mixed spice, cinnamon and lemon zest. Stir with a whisk until blended. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each one is blended in. Stir in the dry ingredients just until moistened, then fold in the raisins, golden raisins, currants, cherries and almonds. 3. Spoon into the prepared pan and smooth the top. Make a slight impression in the center with the back of a spoon so the cake will turn out level. Cover and leave in a cool place overnight. 4. Preheat the oven to 300 degrees F (150 degrees C). Place the cake pan on a baking sheet. 5. Bake for 4 hours in the preheated oven. When the cake is done, a skewer inserted into the center should come out clean. Cool in the pan for 1 hour, then turn out onto a wire rack and remove the paper. When completely cool, poke with a skewer every inch or so, and spoon brandy into the holes. Wrap in waxed paper and store in a cool place until serving. ----------------------------------- White Christmas Cake SUBMITTED BY: Nancy Reichert "'Wow!' is the reaction from family and guests when they see and taste this lovely three-layer cake from Nancy Reichert. 'White chocolate, coconut and pecans make the cake so delicious,' notes the Thomasville, Georgia cook." INGREDIENTS * 1/2 cup water * 4 ounces white confectioners coating or vanilla chips * 1 cup butter or margarine, softened * 2 cups sugar * 4 eggs, separated * 1 tablespoon vanilla extract * 2 1/2 cups all-purpose flour * 1 teaspoon baking soda * 1 cup buttermilk * 1 cup flaked coconut * 1 cup chopped pecans * FROSTING: * 1 (8 ounce) package cream cheese, softened * 1/2 cup butter or margarine, softened * 1 teaspoon vanilla extract * 3 3/4 cups confectioners' sugar * 1 tablespoon milk DIRECTIONS 1. In a saucepan, bring the water to a boil. Remove from the heat; stir in confectionery coating until melted. Cool for 20 minutes. Meanwhile, in a mixing bowl, cream butter and sugar. Add egg yolks; mix well. Beat in coating and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Mix well. Stir in the coconut and pecans. Beat egg whites until stiff peaks form; fold into the batter. Pour into three greased and floured 8-in. square baking pans. Bake at 350 degrees F for 25-30 minutes or until cake tests done. Cool in pans 10 minutes; remove to wire rack to cool completely. 2. Combine frosting ingredients in a mixing bowl; beat well. Frost tops of two layers; stack on serving plate with plain layer on top. Frost top and sides of cake.