Christmas Cake Recipes

• 1kg mixed dried fruit (use a mix of raisins, sultanas, currants, cherries, cranberries, prunes or figs)
• zest and juice 1 orange
• zest and juice 1 lemon
• 150ml brandy, Sherry, whisky or rum, plus extra for feeding
• 250g pack butter, softened
• 200g light soft brown sugar
• 175g plain flour
• 100g ground almond
• ½ tsp baking powder
• 2 tsp mixed spice
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• 100g flaked almonds
• 4 large eggs
• 1 tsp vanilla extract

1. Mix the following ingredients together in a large pan on a medium set: 1kg of dried fruit, the juice of one lemon and orange, 150ml brandy or other alcohol (optional). Also, add both of the butters too.
2. Let this simmer on the heat for about 5 minutes. Then, tip this mixture into a large bowl and leave to cool for 30 minutes.
3. Heat oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside – tie with string to secure.
4. To the fruit mixture add the plain flour, ground almonds, baking powder, mixed spice, ground cinnamon, ground cloves, flaked almonds, vanilla extract and eggs! Stir this well together
5. Tip this into the prepared tin and bake in the oven for 2 hours.
6. Then remove the cake from the oven, poking holes with the skewer to see if it is cooked. You can pour two spoons of alcohol on the cake, but this is optional. Leave the cake in the tin until it is completely cooled down.
7. To store, place the cake in clingfilm. Leave for around 2 weeks before serving. If you want, you can place 1-2 tbsp of alcohol on the cake 2 hours before serving.

• 250g self-raising flour
• 50g cocoa powder
• 250g dark chocolate, broken into pieces
• 250g light muscovado sugar
• 250g unsalted butter, softened
• 4 large eggs
• 1 tsp vanilla extract

Buttercream

• 200g icing sugar, sifted
• 200g unsalted butter, softened
• 200g dark chocolate, melted

Topping

• 50g dark chocolate
• Cocoa powder/icing sugar for dusting
• Red and green sprinkles (optional)

1. Heat the oven to 180C/fan 160C/gas 4. Line 2x 20cm tins with baking paper. In a bowl, mix flour and cocoa together. Then, melt the chocolate, sugar, and butter together with 100ml of water in a pan until smooth, then leave it to cool.
2. Once cooled, transfer to a mixing bowl, then whisk in eggs one by one, followed by the vanilla extract. Slowly whisk the wet ingredients into the dry ingredients.
3. Divide the cake batter into two tins and cook for 30 minutes. Once cooked, leave both cakes to cool down (don’t be alarmed if there are little cracks in the cake; it will be covered by icing)
4. To make the buttercream, whisk together the butter and sugar until fluffy. Mix in the melted chocolate and buttercream. Place a layer of this on top of one of the cakes, then sandwich the other cake on top. Spread another thick layer all around the cake’s top and sides. Leave to set in the fridge for 20 minutes.
5. To add that extra tasty look. Grate little chunks of chocolate on the top of the cake, or you can add cocoa powder, sprinkles or icing sugar.

• 150g butter, softened
• 50g caster sugar
• 100g light brown soft sugar
• 1 tsp vanilla extract
• 1 large egg
• 250g plain flour
• ¼ tsp baking powder
• 100g milk or dark chocolate chips

To decorate

• 3 large eggs room temp
• 2 cups sugar
• 3/4 cups unsalted butter softened
• 1 tsp vanilla extract
• 1 tsp almond extract
• 2 cups all-purpose flour
• 340g fresh cranberries
• Icing sugar for garnish

1. Preheat the oven to 350 degrees and prepare a 9×13 non-stick baking tray
2. Beat the eggs and sugar together until mixed well together. The mixture should form peaks when you lift out the bowl
3. Add the butter, almond and vanilla extract together in the egg mixture, then mix for two minutes
4. Slowly add the flour to this mixture whilst mixing it together
5. Then add the fresh cranberries to this mixture and mix well
6. Bake at 350 degrees for 40-50 minutes.
7. Allow the cake to cool down before cutting the slices
8. Then garnish with icing sugar
9. Cut the slices, and you’re ready to serve with a cup of tea

• 225g unsalted butter, softened, plus extra for the tin
• 225g golden caster sugar
• 4 large eggs
• ½ lemon, zested
• 1 tsp vanilla extract
• 225g self-raising flour
• splash of milk

For the buttercream

• 125g unsalted butter, softened
• 300g icing sugar, sieved
• ½ tsp vanilla extract
• 1 tbsp milk

To decorate

• icing sugar, for dusting
• 500g pack of white fondant icing
• ready-to-roll icing (we used a mixed pack of green, blue, orange and black, or you can use white fondant icing mixed with food colouring)

1. Heat oven to 180C/160C fan/gas 4. Butter the base of two 19cm cake tins
2. Beat the butter and sugar until fluffy. Add the eggs one at a time and beat well. Add the lemon zest, vanilla, flour, milk and a pinch of salt. Blend well together and place mixtures in two tins
3. Bake in the centre of the oven for 25-30 minutes; check with a skewer to see if the cake is cooked. Then leave to cool and place on wire rack
4. To make the buttercream, place the butter in a bowl and beat until fluffy. Add the icing sugar 2-3 tbsp at a time, add the vanilla and milk half way through. Sandwich the cakes together with the buttercream. Place the rest of the buttercream on top and the sides of the cake
5. To decorate, roll out the white fondant on a surface with icing sugar on top. Drape the fondant icing over the cake and carefully mould it. Trim off excess fondant and leave to the side
6. Roll out the green icing and cut out half a semi-circle to make the snowman’s hat. Brush one side with water and stick onto the cake. Cut a line out of the rest of the green icing and place a band along the base of the hat
7. For the snowman’s face, use the black icing to cut out two circles for the eyes and, using the orange icing, roll out a little snowman nose.

Now you’ve got a cute little snowman cake!