Christmas Cake Recipes

Best Easy Christmas Cake Recipes


Boiled Dark Fruit Cake

2 c. sugar
1 c. butter
2 tsp. cinnamon
2 tsp. cloves
Pinch of salt
3 1/2 c. water
1 lb. dark raisins
1/2 c. sherry
1 lb. candied fruits
1 c. nut meats (optional)
4 c. all-purpose flour
2 tsp. baking soda

Boil first 7 ingredients together for 15 minutes. Let cool. (Makes your house smell wonderful.) Add sherry, candied fruits, and nut meats to cooled mixture. Sift together flour and baking soda 3 times. Now alternately mix a portion of dry and wet mixtures together (about 5 mixings). Do not beat; just fold together gently until flour is totally assimulated.

Grease two 9x5x3 inch loaf pans (aluminum pans can be used). Transfer equal portions of batter to pans. Decorate top with nuts and candied cherries, if desired. Bake approximately 1 hour at 375 degrees or until toothpick comes out clean. Cool.

Remove from pans. Sprinkle with sherry. Wrap in aluminum foil and store 2 weeks in cool place. Freezes well. An easy to make, excellent moist tasty fruit cake. Makes a nice gift wrapped in tissue and tied with ribbon.


Easy Christmas Chocolate Cake

3 cups flour  
1/3 cup cocoa powder  
2 cups sugar  
1/2 tsp salt  
2 tsp baking soda  
1 tsp vanilla  
4 tbsp vinegar  
3/4 cup cooking oil  
2 cups water

Mix flour, cocoa powder, sugar, salt & soda in a large mixing bowl. Add vanilla, vinegar, cooking oil and water. Mix well. Pour into 9x13-inch ungreased cake pan. Bake at 350 degrees for 40-45 minutes or till cake tests done.
This chocolate cake is made with cocoa powder, water and oil. It contains baking soda and vinegar, in addition to flour, sugar and vanilla.


Cream Filling Cake

1/4 Butter      
1 Almond paste     
1 Rich milk or light cream     
1/2 Sugar     
1/2 Toasted almonds, ground     
6 Egg yolks     

Cream butter until it is soft. Add almond paste a little at a time, alternating with milk. Stir in sugar and ground nuts. Cook over medium heat, stirring constantly until cream thickens.
Stir a few tablespoons of hot, thickened cream into egg yolks. Then pour egg-yolk mixture into remaining cream, stirring briskly.
Return to low heat. Continue to cook and stir until cream thickens a little more, being careful not to let it boil. When mixture is cool, add vanilla.


French Chocolate Cake Recipe

7 oz (200 g) semisweet chocolate (45-50 % cocoa)
3/4 cup (180 g) butter
1 cup (200 g) sugar
4 eggs, separated

Preheat oven to 350deg F (Gas mark 4 or 180 deg C).
Line a 9 in (23 cm) cake tin with greaseproof or other non-stick paper and grease the tin.
Break the chocolate into small pieces and melt it with butter over hot water.
Beat the egg yolks with half of the sugar.
Fold in the melted butter and chocolate mixture.
Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 minutes. Please note that cakes of this type will collapse and look like a pie because no flour is used.
Use a knife to separate the cake from the non-stick paper. Please observe that the cake is quite sticky!


Dark Christmas Fruit Cake Recipe

1 currants
3 light or dark raisins
1 halved candied cherries
1/2 diced preserved lemon- peel
1/4 orange juice
1 1/2 diced preserved citron
1/2 square unsweetened- chocolate, melted
1/2 dried preserved orange- peel
1 1/2 tsp. ground cloves
1/2 tsp. baking soda
1 soft shortening
6 eggs, separated
1/4 fresh, frozen or canned- lemon juice
2 sifted all purpose flour

Thoroughly grease 3" to 4" deep 10" tube pan. Cut heavy waxed paper to fit bottom and sides of pan. Line pan with waxed paper (be sure paper fits snugly) and lightly grease paper. Or use aluminum foil without greasing. In large bowl, thoroughly mix currants, raisins, peels, citron, cherries, pineapple and nuts with 1 cup flour until all are coated with flour.
Start heating oven to 300 degrees. Sift remaining 1 cup flour with spices and soda. In large electric mixer bowl, with mixer at medium speed, or cream blend shortening with sugar until light and fluffy. Add egg yolks one at a time, beating thoroughly after each addition. Add melted chocolate. At low speed or blend, beat in alternately, just until smooth, flour mixture and fruit juices. When mixture is thoroughly blended, stir by hand into fruit mixture. Beat egg whites until stiff; fold into cake mixture. Turn into tube pan.

Bake 2 hours and 20 minutes or until cake tester inserted in center comes out clean.
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