Hickory Farms Fruit Cake Trio
Christmas Cake Decorating and Party Supplies
Traditional Christmas Cake Recipe
Ensure this cake is made 3 weeks before Christmas,
Brandied Fruit Cake
Christmas Log Cake
Ingredients:
White Christmas
Ingredients:
Plum Cake
INGREDIENTS:
Twelfth Night Cake Or Kings Cake
Recipe from "The Art of Cookery Made Plain and Easy" by Hanna Glasse
Ingredients
and then ice one week before the occasion.
Ingredients:
12 oz plain flour
1 tsp. cinnamon
1 tsp. mixed spice
½ tsp. salt
4 oz candied peel
4 oz cherries
2 lb. Dried fruit
4 oz blanched almonds
4 eggs
4 tbsp. sherry
Finely grated 1 lemon
8 oz margarine
8 oz sugar
1 tbsp. black treacle
Sieve together all the dry ingredients. Mix the peel, fruit, cherries, chopped almonds and lemon rind. Whisk the eggs and sherry together. Cream the margarine, sugar and black treacle until soft. Add the flour and egg mixtures alternately to the margarine. Stir in the fruit mixture.
Put into an 8-9 inch tin, lined with greaseproof paper round the sides and at the bottom. Tie a double band of brown paper round the outside of the rim, standing well up above the top of it.
Put in the middle of a hot oven. Bake for 31/4-31/2 hours at gas mark 3 for the first 11/2 hours, and then decrease to gas mark 2 for the remainder. Cool the cake in the tin, then store in an airtight container.
3 cups of sifted flour
1 teaspoon of salt
1 teaspoon of baking soda
1 teaspoon of nutmeg
1 teaspoon of cinnamon
3/4 cup of shortening
1/2 cup of honey
1/2 cup of brown sugar, firmly packed
2 eggs
1/2 cup of brandy
1 pound of candied fruit, diced
1 cup of whole glace cherries
1 cup of light raisins
1 cup of broken walnuts
Sift flour with salt, soda, nutmeg and cinnamon. Cream shortening, honey and sugar until fluffy. Add eggs, one at a time, beating well after each. Stir in brandy, fruits and nuts. Gradually add dry ingredients. Beat well with a spoon until well blended. Spoon into a greased and floured 9 inch tubepan.
Bake in a 300ºF. oven for 2 1/2 hours or until a toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Remove to rack to finish cooling. wrap in foil and store to ripen. Once a week, open foil and sprinkle thoroughly with more brandy, Just before serving, brush with glaze and decorate with candied fruits.
Fruit Cake Glaze
2 tablespoons of brown sugar
1 tablespoon of light corn syrup
2 tablespoons of water
Combine the ingredients in a saucepan. Bring to a boil and boil for 2 minutes. Cool before using.
For Cake:
1 cup - Cake Flour (sifted)
¼ tsp - Salt
1 tsp - Baking Powder
4 - Eggs
1 cup - Sugar
¼ cup - Water
1 tbsp - Lemon Juice
For Meringue Mushrooms:
2 - Egg Whites (separated)
¼ cup - Cream of Tartar
¼ cup - Sugar
Cocoa (powdered)
For Butter Cream:
1 cup - Butter (sweet and softened)
3 - Egg Yoke (separated)
For Icing:
1 tbsp - Espresso (powdered)
1 tbsp - Milk
3 cup - Confectioners' Sugar (sifted)
Green Food Coloring
Method:
Grease a jellyroll-baking sheet. Line with parchment paper.
Grease the parchment paper. Sift dry ingredients together.
Beat eggs at high speed about 5 to 10 minutes. Add sugar by tablespoonfuls. Continue beating until the butter is very thick. Then add lemon juice and water.
Fold in dry ingredients in four stages - ¼ cup at a time.
Spread evenly on the baking sheet. Bake at 375 oF for 15 minutes. Sift powdered sugar onto the sponge. Turn cake out onto a clean tea towel. Remove parchment paper.
Trim edges of the sponge if they are crispy. Roll up gently, leaving towel inside, while still warm. Let cool.
Beat egg whites and when foamy, add the cream of tartar.
When soft peaks form, gradually beat in the sugar.
Beat until meringue is stiff and glossy.
Pipe meringue through a pastry bag, making and equal number of stems and caps to resemble small mushrooms.
Bake mushroom pieces at 250 oF for about 45 minutes.
When cool, glue them together with butter cream icing and dust lightly with cocoa in a fine strainer.
Beat egg yolks and butter together until smooth.
Add coffee and milk and gradually add powdered sugar.
Beat until smooth. Mix about 1/3 cup to ½ cup of the frosting with green food coloring for the ivy decoration.
For Icing:
Unroll cooled sponge.
Remove towel.
Spread the cake with butter cream icing.
Roll up.
Cut off at a diagonal 2" slice.
This is the tree stump.
Frost the outside, then add the stump and frost.
Make ivy patterns.
Add the mushrooms.
Dust the whole cake very lightly with powdered sugar to give the effect of snow.
Keep in refrigerator.
Cut with serrated knife.
• 1 cup desiccated coconut
• 2 cups Rice bubbles
• 1 cup Icing sugar
• 1 cup milk powder
• 185 grams sultanas
• 185 grams diced dried apricots
• 60 grams chopped red glace cherries
• 250grams white vegetable shortening
Directions:
1. Wash hands and collect all ingredients and equipment.
2. Mix all ingredients (excluding Shortening) in large bowl
3. Carefully melt shortening on stove top (or in microwave)
4. Pour shortening into mix and stir until combined.
5. Press mixture into paper lined tray(about 1'/ 2.5 cm high) or spoon into paper cups
6. Refrigerate until set
7. Let an adult cut in to squares if made in tray
8. Enjoy !!!!
3/4 lb. plums (the smaller the better), pitted and cut in half or quarters depending on size
1-1/2 cups cake flour
1 teaspoon baking powder
4 oz. cream cheese, softened
1/3 cup sour cream
4 large eggs, separated
3/4 cup granulated sugar
2 Tablespoons plum brandy or kirsch
1/4 teaspoon cream of tartar
some softened butter for the cake pan
To serve: confectioner's sugar
PREPARATION:
Preheat oven to 350F. Butter a 9-inch springform pan.
1. Sift together the cake flour and baking powder.
2. Add the sour cream to the softened cream cheese and beat until well blended. Scrape into a small bowl.
3. Beat the egg yolks together with 1/2 cup sugar until thick, then beat in the cheese mixture. Stir in the plum brandy.
4. In a clean bowl, with clean beaters, whip the egg whites with the cream of tartar to soft peaks.
5. Gradually beat in 1/4 cup of the sugar. Beat at high speed for about 30 seconds until the whites are stiff and shiny.
6. Fold about half of the flour mixture into the cheese, then fold in half of the beaten whites.
7. Repeat with the remaining flour and whites.
8. Transfer the batter to the prepared pan and smooth the top. Set the plums on top of the batter, cut side up. Bake for 45 minutes. The dough should be slightly browned. Allow to stand 5 minutes before releasing.
To serve:
Cake may be served warm or at room temperature. Dust lightly with confectioner's sugar before serving.
4 pounds flour, dried and sifted
7 pounds currents, washed and rubbed
6 pounds of the best fresh butter
2 pounds Jordan almonds, blanched and beaten with orange flour water
4 pounds eggs - put half of the whites away
3 pounds double refined sugar, beaten and sifted
1/4 ounce mace
1/4 ounce cloves
1/4 ounce cinnamon
3 large nutmegs, grated fine
A little ginger
1/2 pint "sack" or sherry wine
1/2 pint of right French brandy
Sweetmeats to your liking (candied lemon peel, orange peel, and citron, or melon)
Directions
Work butter into cream with hands; then add sugar and mix well together, well beat and strained through a sieve. Work in almonds first, and then put in eggs. Beat together with the set-aside egg whites until they look white and thick; then put in sack, brandy, and spices. Shake in flour by degrees, and when oven is ready, put in currents and sweet meats, as you put dough into your hoops.
Four hours baking in a quick oven (350°)
You must keep beating with hands, all the while you are mixing dough.
Fills two large wooden baking hoops (probably 10 normal ring - or Bundt-type - baking pans).