The Official Xmas Cake Recipe Thread......

This must be a very sloppy mixture with 3 cups of cold water is this right!

Looks like it makes 3 cakes though walker18 - 3 cups for 3 cakes I'd say sounds about right.

Hi Clair
Oops. forgot to clarify that. the 440gm cans. enjoy the cake. and don't forget to make a wish :-)

Hi. it's not sloppy. about the same as most moist Christmas cakes.

The original recipe has a cup of white wine, a cup of sherry and a cup of water. over many years of trialing, I found that the flavour of the cake is better when water only is used. it enhances the fruit's used, without bringing in other flavours as I find sherry and wine do.

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The recipe above makes beautifully moist cakes. they're just delicious.

You're most welcome Eastie :-)

Has anyone made Christmas Cakes for gifts using a Texas Muffin pan. I thought I might make some for work colleagues (About 18 in all)

My big question is. how did you line the tins! so you could could cook long and slow without burning!The reason I asked."Fifie" in another thread said she lined hers with baking paper AND Brown paper. not sure how you would do that.

Clair4, Did you make your half mixture! What size tin did you use. My largest is 24cm/ 9 1/2inches. The next size is 22cm, it does look a yummy recipe as does anything with condensed milk. Juliewen, we always made a wish when stirring the Christmas pudding.

I made my Christmas cake yesterday - feels so good that I've done it - I've been putting it off for weeks! I always use Nigella Lawson's cake recipe. I think she says it's from a friend's relative in NZ. It's always delish!

I was annoyed with myself for not making a wish when making the cake yesterday after reading this thread and then I remembered that I usually make a wish when stirring my Christmas pudding mixture and not the cake ;) All's well :)

juliewn.Can you please clarify how much butter is in your christmas cake recipe! I have cut and pasted the recipe from another thread on here and just realised the one I have calls for 500g butter and the one on this thread says 250g butter. Thank you.

Oh blow.

I have already made my Xmas Cakes - do them Labour weekend as I have to post one to Chicago for our son.

I do so like anything from you Pam - all of your recipes have never failed and have become favourites.I am ever so tempted to do this recipe.Perhaps I will do a 1/2 mixture.

I always use the wooden cake boxes too - would never go back to tins again.

Perhaps I could make then freeze for later in the year.

Thanks so much for sharing it - and taking all the time to type it all out.

The only recipe I use now is the one that comes with the wooden cake boxes. They make THE best cakes ever as far as I am concerned. The recipe below is for the 26cm cake box

2kg mixed dried fruit
500g butter
500g brown sugar
1 Tbsp golden syrup
zest and juice of 1 lemon
1 tsp mixed spice
1 tsp cinnamon
1 tsp curry powder
½ tsp salt
125g chopped blanched almonds
1 glass brandy or rum (200 ml)
2 Tbsp cornflour
8 eggs, beaten
500g flour
1 tsp baking powder
1 tsp baking soda
Put fruit, butter, sugar and golden syrup into a large saucepan and bring to the boil, stirring to stop the mixture burning. Add lemon, spices, salt, chopped almonds and brandy.

Stirring continuously, simmer for 10 minutes, then add cornflour. Mix well and remove from heat. Leave to cool thoroughly.

Beat eggs. Sift flour, baking powder and baking soda, add alternately to cooled fruit mixture. Bake in the middle of the oven at 160 C for 30 minutes. Then 120 C for 4 hours. (Cooking times may vary depending on the oven.) Cool in the box.

Wooden cakeboxes benefit from a brief time in the oven prior to their first use. This allows the timber to shrink slightly as it adjusts to the heat of the oven.

Simply line the box with a layer of baking paper, and fill with the cake mixture. Ensure that they are placed in a preheated oven only. Do not bake at over 160 C, do not wash the box with water. Any cake mixture adhering to the box can be brushed out after cooking.

Purple, I made this recipe yesterday, it turned out great.have stored it away as per your instructions and will ice it nearer to Christmas.Many thanks for this :)

Hi.could I please insert a quick query please! Where do you purchase a 'wooden cake box'! Thankyou

fn1 - if you do a search here on TM for 'NZ Made Kahikatea Cake Box' you will find one.

http://www.woodencakebox.co.nz/ sells them they start at $30, would make a good xmas pressy for the home cook.

wonderful, the motherinlaw gave it to me a few years ago, its reasonably easy and is really moist.

Hi. I made it with 500gms butter for many years, then last year changed it to 250gms butter - and it didn't taste any different or had any different texture at all - and was still beautifully moist. I made the whole recipe four times last year, all with 250gms butter. so will continue using that amount.

The cakes are quite moist - I always store them in my freezer until a couple of days before they're each needed - they don't freeze hard and the flavour continues to develop, and it means the cakes keep beautifully.

Once I've taken one out of the freezer, I keep the cake in my fridge, on a plate andcovered with plastic wrap. I've never kept it out of the fridge - with it being so moist, I prefer to ensure it keeps by using it from the fridge.

I've used one straight from the freezer and cut to share - with long cool drinks on a summer afternoon with friends who popped in to say hi, it was exceptional. :-)

(Hopes this came through okay, is a table Formatted recipe but very nice, may best be copy and paste into a blank word page then re-align all, Cheers.
Also like the one of juliewn’s cake and each compliment each other)

Rich Fruit Christmas Cake Recipe

PLEASE READ THE WHOLE RECIPE FIRST.

8 different sized recipes to suit the occasion

( Read down each column per tin size )

Square Tin …….
13cm….15cm….18cm….20cm.23cm…-
.25cm.28cm….30cm
Round Tin…….
15cm….18cm.20cm….23cm.25-
cm….28cm….30cm
Currants….…
150g….225g….350g….450g.62-
5g.…775g….1.2kg….1.4kg
Sultanas …….….
50g….90g……150g….200g…225g….-
375g….400g….500g
Raisins…….….
50g….90g……150g….200g….225g…-
.375g….400g….500g
Glazed Cherries (chopped)
40g…….65g…….75g….125g….150g….-
.225g….275g….350g
Mixed Peel (chopped)
25g…….50g…….50g……75g….125g….-
150g….200g….250g
Blanched Almonds or walnuts (chopped)
25g….….50g…….50g……75g….125g….-
150g….200g….250g
Number of Lemon Rind (grated)
¼…….….½…….¾…-
……1…….1……….1…….1 ½…….2
Plain Flour…….
90g…….175g….200g….350g.40-
0g….600g….700g.…825g
Ground Cinnamon
½ tsp….½ tsp….1 tsp….1 tsp.1½ tsp…2 tsp….2½ tsp…3 tsp
Ground Mixed Spice
1/4 tsp….1/4 tsp….½ tsp….1 tsp.1 tsp….1 ½ tsp.1 ½ tsp.1½ tsp
Butter……….
75g……150g…….175g….275g….350g…-
.500g….600g….800g
Light Soft Brown Sugar
75g……150g….175g….275g….350-
g….500g….600g….800g
Eggs #7 * *….
1.5…….2.5…….3……….5…….6……-
….9…….11…….14
* * instead of large eggs use smaller eggs either 2 or 3 instead of 1.5 or 2.5.
Black Treacle or G Syrup
1 tsp….1 tsp….1 tbsp….1 tbsp…1 tbsp.2 tbsp…2 tbsp.2 tbsp
Approx Cooking Time at 150C
2 hours.2 ½ hrs.2 ¾ hrs…3 ¼ hrs…3 ¾ hrs.4 ¼ hrs.5 ¼ hrs.6 hrs
Approx Cooked Weight
625g…1.25kg…1.50kg….2kg….2.-
75kg….4kg…….5kg….6.5kg
Brandy (added after cooking)
2 tbsp….3 tbsp….3 tbsp….4 tbsp….5 tbsp.6 tbsp.7 tbsp.8 tbsp

Continued.

When mixing the larger sizes, make sure one has a very large bowl.
I use a tupperware cake carry unit and mix the larger mixes in the lid section,
it is ideal.
Also if soaking fruit for the larger sizes, use large bowls,
I also have those large tupperware bowls that came with sealing lids
( they are about 25 to 30 years old but still like new ).
Method:-
A Preference prior to start mixing cake is to soak dried fruit in either
Ginger Ale or a nice Fruit Juice or a little of Sherry or Brandy Overnight at least
before mixing into Cake Mix….
· Weigh out all the ingredients into suitable containers so they are
to hand when needed.
· Before starting mixing make sure you have lined the correct tin and
turned on the oven. 150°C .
· Make sure the butter is left out of the fridge for a while before use,
this will help stop the mixture from curdling later when adding the eggs.
The eggs should also be at room temperature before using them
and not taken straight from the fridge.
· Make sure your mixing bowl, beater and machine are clean and ready for use.
· Add the butter & sugars and treacle to the mixing bowl.
· Cream the butter & sugars and treacle together, using the beater,
on a high speed until light.
· Stop the machine & give the beater & bowl a scrape down using
a plastic scraper.
· Add the eggs slowly on a medium speed so as not to curdle the mixture.
· Sieve the flour and spices together.
· Add the flour and spices gradually on a low speed.
· Stop the machine and scrape down the beater & bowl once more.
· Add the fruit gradually on a low speed .
· Turn off the machine.
· Give the mixture a final turn with your clean hands or a wooden spoon
to make sure it's properly mixed through.
· Add the mixture to the tin, levelling & smoothing the top with the back
of a spoon or wet closed fingers.
· Place into the middle of the oven at 150°C for the time given above
for your tin size.
· Check the cake after the allotted time using a skewer.place the skewer
into the middle of the cake if it comes out clean then the cake is done.
If it needs a little more time pop it back in for another ten or fifteen minutes.
if it starts burning then it's overdone or your oven is too hot!
Best to cover with baking paper and cardboard on top and under the tin
and also outside around the tin if the oven is known to burn a little
( usually do this anyway ).
· Remove from the oven .leave the cake in the tin on the top of the oven
or on the side on a cooling rack to cool down.
· When cold tip the cake out of the tin and remove the first layer of paper
leaving the greaseproof on the cake.you may add your brandy or sherry
or rum to the cake and then wrap up in more greaseproof paper and
then a sheet of aluminium foil.
· Store in a cool dry place for a while to mature ( best at least 2 weeks )
until needed for decoration.

Will the wooden cake box recipe be ok cooked in a normal newspaper lined tin! Will the cooking time need to be adjusted much!

Thanks Julie, I'm going to try yours; I generally try a different recipe each year and the thought of pineapple sounds very appealing.It might just become the "one" I use every year!

>Thanks so much for giving me local details COOKSESSENTIALS! thats most helpful! Thanks too to the others who responded to my query- cant wait to get baking!

Bumping this up for one looking for a Rich Christmas Cake recipe.

None are complex !

Would someone please post the recipe for Nigella Lawson's christmas cake.Thanks.

No problem, I take you managed to get one from Vendettis! Peter and Sally are lovely and now you know where they are, you will know where to finssd some great things that they stock.