If you want some inspiration in the kitchen this Christmas Season, then making beautiful Christmas Cakes is the perfect solution for you. There are an array of different cakes and designs to suit all tastes of one and all. The Christmas cakes are imaginative and inspiring for even the most basic baker.
The design of Christmas cakes are made according to the age ranges and are also specifically made for typical boys, feminine girls and for those children who fall into neither category. A bright, beautiful Christmas cake certainly deserves a place in every kitchen. Some of the amazing recipes for Christmas Cakes are:
500 gm mixed dry fruits
400 gm cooking butter
375 gm flour
250 gm sugar
50 gm caramel color
120 ml rum
120 ml brandy
200 gm almonds
200 gm sugar
100 gm milk
1 drop almond essence
2 egg whites
For Royal Icing
200 gm stiff white eggs
200 gm icing sugar
½ tsp vanilla essence
1. Add all the ingredients together into a mixing bowl and blend well.
2. Grease mould with butter and put cake mixture into mould. Heat the oven to 190 degree C and bake cake for 45 minutes.
3. Make sure that the cake is well baked and de-mould and cool for 45 minutes.
4. For the Marzipan, make an almond paste and add the egg whites, milk, sugar, essence, color and make leaves and flowers.
5. Make the royal icing by mixing all ingredients and spread over the cake.
300 gm ground almonds
300 gm sugar
300 gm butter
125 gm melted chocolate
6 eggs - separated
Icing sugar to dust
1. Cream butter and sugar until light and fluffy. Beat in egg yolks and fold in ground almonds and cool melted chocolate.
2. Whip the whites until stiff. Fold into chocolate mixture. Pour into a 9" greased and lined cake tin.
3. Bake at 180 degrees C until the cake is firm to the touch. Turn out and cool. Decorate and serve.
2 1/2 cups white sugar
1 cup butter
6 tablespoons cornstarch
2 5/8 cups all-purpose flour
1 cup heavy whipping cream
2 tablespoons vanilla extract
Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 10 inch tube pan. Set aside. Cream together the sugar and butter until light. Continue beating and add 7 eggs, one at a time; beating well after each egg In a separate bowl, mix together flour and cornstarch. Beat half of the flour mixture into the egg and sugar mixture. Beat in 1/2 cup whipping cream, and then beat in the remainder of the flour mixture. Finish by beating in 1/2 cup more of whipping cream and vanilla. Pour into prepared pan and bake for about 60 to 75 minutes. Cool on rack for 10 minutes before turning it out onto a serving plate.
1 cup unbleached all-purpose flour or whole grain pastry flour
1 cup sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Pinch of ground cinnamon
1/2 cup organic 2% milk
1/4 cup GMO-free or organic canola oil
1 teaspoon vanilla extract
1/2 cup packed brown sugar
1 cup hot brewed coffee
Preheat the oven to 350 degrees. Coat a 10" deep-dish pie plate with oil spray. In a large bowl, mix the flour, 3/4 cup sugar, 1/4 cup cocoa, the baking powder, baking soda, salt, and cinnamon. Stir in the milk, oil, and vanilla (the batter will be thick). Spread in the prepared pie plate and sprinkle with the brown sugar, remaining 1/4 cup sugar, and remaining 1/4 cup cocoa. Pour the hot coffee over top.
Bake until the cake is set on top and the pudding starts to bubble up through the cake, 30 minutes. Cool in the pan for 10 minutes. Use a spoon to serve. Helping Hand: Use decaffeinated coffee, if you prefer. Or make Chocolate Pudding Cake by omitting the hot coffee and using hot water instead.Chocolate Espresso Torte
5 oz. semisweet chocolate, chopped
3 oz. unsweetened chocolate, chopped
1/4 lb. (8 Tbs.) unsalted butter, cut into pieces plus more for the pan
4 eggs, at room temperature
1/2 cup sugar
1/4 cup brewed espresso or double-strength coffee, cooled to room temperature
1 Tbs. sifted, finely ground espresso beans (from about 1 heaping Tbs. whole beans)
1/4 tsp. salt
1/4 cup all-purpose flour plus more for the pan
Heat the oven to 350 F. Butter an 8-inch cake pan and line the bottom with Pan Liners (parchment). Butter the parchment and lightly flour the pan, shaking out the excess. In a small, heavy-based saucepan over medium heat, melt the chocolates and butter, stirring frequently. Set aside.
Using the whisk attachment of a stand mixer, whip the eggs, sugar, brewed espresso, ground espresso beans, and salt on medium-high speed until thick and voluminous, at least 8 min. Turn the mixer to low and mix in the butter-chocolate mixture. Turn off the mixer. Sift the flour over the batter and fold until all the ingredients are fully incorporated.
Pour the batter into the prepared pan and bake until a skewer inserted in the center of the cake comes out clean, 25 to 30 min. Cool in the pan on a rack for 10 min. Set a plate over the torte and carefully invert the torte onto the plate; peel off the parchment. Flip the torte back onto the rack to cool completely before slicing.Japanese Fruit Cake
3 cups cake flour (not self-rising)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 sticks ( 1/2 pound) unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1 cup buttermilk
1/2 cup finely chopped walnuts
3 tablespoons dried currants
1 1/2 teaspoons cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
2 cups shredded unsweetened coconut
3 large egg whites, lightly beaten
2 1/4 cups confectioners' sugar
1/2 cup water
1/2 teaspoon cream of tartar
1 1/2 teaspoons pure vanilla extract
3/4 teaspoon finely grated lemon zest
Preheat the oven to 350 F. Butter and flour two 9-inch round cake pans. Sift the cake flour with the baking powder, baking soda and salt. In a large bowl, using an electric mixer, beat the butter with the granulated sugar at high speed until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, beating well after each addition. Stir the vanilla into the buttermilk. Using a large rubber spatula, stir the dry ingredients into the batter in 2 batches, alternating with the buttermilk. Scrape half of the batter into 1 of the prepared cake pans and smooth the surface.
Fold the walnuts, currants, cinnamon, allspice and cloves into the remaining half of the cake batter. Scrape the spice batter into the second cake pan and smooth the surface. Bake the cakes in the middle of the oven for about 25 to 35 minutes, or until a toothpick inserted in the center of each comes out clean. Transfer the cakes in their pans to wire racks and let cool for 15 minutes, then turn them out onto the racks and let cool completely. Leave the oven on.
Meanwhile, make the coconut frosting:
Spread the coconut on a large rimmed baking sheet and bake, stirring occasionally, until golden brown, about 8 minutes. Transfer to a plate and let cool. In a medium saucepan, bring 1 inch of water to a simmer over moderate heat. In a medium stainless steel bowl, combine the egg whites with the confectioners' sugar, water and cream of tartar. Using clean beaters, beat at medium speed until blended. Set the bowl over the simmering water and beat at high speed until thick and fluffy, about 7 minutes. Remove the bowl from the pan and beat the vanilla and lemon zest into the frosting.
Using a serrated knife, halve each cake layer horizontally. Set 1 plain cake layer on a cake plate and spread with 1 cup of the frosting. Sprinkle 1/2 cup of the toasted coconut over the frosting, then spoon 1/2 cup of the frosting around the edge and in the center of the cake. Top with a spice cake layer. Continue frosting and sprinkling with this and the remaining cake layers, alternating the plain and spice cakes. Spread the top of the cake with the remaining frosting and sprinkle with the remaining coconut. Cut into wedges and serve.
Make ahead the 2 uncut cake layers can be wrapped in plastic and stored overnight at room temperature. The frosted cake can be stored at room temperature for up to 4 hours.