As a cake decorator, I've tried a lot of different "doctored cake mix" recipes. This is one of the best I've tried. I love how it only takes 1 cup of sour cream (others take 2 cups). Don't be afraid to add the full amount of oil---it's cake! I prefer using mini chocolate chips, and they add a lot to the recipe. The little ones don't "sink" to the bottom of the cake pan AND are small enough to melt completely, leaving a small bit of pure chocolate in each bite. I will be using this recipe from now on.
There are some parts of a Christmas celebration in Britain which just don't change, especially the traditional Christmas cake. A British Christmas isn't complete without this classic treat on the table. Though making this cake, at first glance, may look complicated, it is very easy. The secret is to prepare and weigh all the ingredients, and line the tin before you start any mixing. The actual assembling part is then straightforward.
Christmas cake ideally should be made at least two months before Christmas; this allows time for the cake to be fed at regular intervals with brandy, which, in turn, helps to mature the cake. However, if you are making it later, you can be assured the cake will still taste as good, though it may not store as long as a mature one
If you have time, you can also soak the dried mixed fruits the night before in a little extra brandy and proceed with the recipe next day; this creates an even more moist cake.
Ingredients
3 1/2 cups/525 grams currants
1 1/2 cups/225 grams golden raisins/sultanas*
1 1/2 cups/225 grams raisins
3/4 cup/110 grams mixed candied peel (finely chopped)
1 cup glace cherries (halved)
3 1/3 cups/300 grams plain flour
Pinch salt
1/2 level tsp. mixed spice **
1/2 level tsp. ground cinnamon
1/2 level tsp. freshly ground nutmeg
10 oz./300 grams butter (slightly softened)
1 1/3 cups/300 grams soft brown sugar
1/2 lemon (zested)
6 large eggs (lightly beaten)
3 tbsp. brandy (plus extra for feeding)
Steps to Make It
Gather the ingredients.
instructions
Traditional British Christmas Cake
There are some parts of a Christmas celebration in Britain which just don't change, especially the traditional Christmas cake. A British Christmas isn't complete without this classic treat on the table. Though making this cake, at first glance, may look complicated, it is very easy. The secret is to prepare and weigh all the ingredients, and line the tin before you start any mixing. The actual assembling part is then straightforward.
Christmas cake ideally should be made at least two months before Christmas; this allows time for the cake to be fed at regular intervals with brandy, which, in turn, helps to mature the cake. However, if you are making it later, you can be assured the cake will still taste as good, though it may not store as long as a mature one
If you have time, you can also soak the dried mixed fruits the night before in a little extra brandy and proceed with the recipe next day; this creates an even more moist cake.
Ingredients
3 1/2 cups/525 grams currants
1 1/2 cups/225 grams golden raisins/sultanas*
1 1/2 cups/225 grams raisins
3/4 cup/110 grams mixed candied peel (finely chopped)
1 cup glace cherries (halved)
3 1/3 cups/300 grams plain flour
Pinch salt
1/2 level tsp. mixed spice **
1/2 level tsp. ground cinnamon
1/2 level tsp. freshly ground nutmeg
10 oz./300 grams butter (slightly softened)
1 1/3 cups/300 grams soft brown sugar
1/2 lemon (zested)
6 large eggs (lightly beaten)
3 tbsp. brandy (plus extra for feeding)
Steps to Make It
Gather the ingredients.
instructions
- Heat the oven to 300 F/150 C/Gas 2. The temperature is low, as the cake needs a long, slow bake. It is packed with sugars, fruits, and brandy, and if the temperature is any higher, the outside of the cake will burn and the inside will be undercooked.
- get the full instructions @ thespruceeats.com
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