Christmas Cake
Christmas Cake could be just the lacto ovo vegetarian recipe you've been looking for. One serving contains 679 calories, 8g of protein, and 24g of fat. For $3.31 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 12. A mixture of baking soda, slivered almonds, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe from Brown Eyed Baker has 17 fans. It can be enjoyed any time, but it is especially good for Christmas. From preparation to the plate, this recipe takes around 48 hours. Overall, this recipe earns a rather bad spoonacular score of 31%. If you like this recipe, you might also like recipes such as eggless christmas fruit cake, how to make christmas fruit cake, Christmas Cake, and As-you-like-it Christmas cake.
Servings: 12
Preparation duration: 1470 minutes
Cooking duration: 150 minutes
Ingredients:
¼ teaspoon baking soda
1 cup chopped dates
½ cup chopped dried apricots
1 cup chopped dried figs
4 eggs
2½ cups all-purpose flour
1½ cups golden raisins
2 Granny Smith apples, peeled, cored and grated
1 teaspoon ground allspice
1½ teaspoons ground cinnamon
1¼ cups light brown sugar
1½ cups raisins
½ cup slivered almonds
¼ cup spiced rum, for drizzling
1¼ cups spiced rum
10½ ounces (21 tablespoons) unsalted butter, at room temperature
2 vanilla beans, split lengthwise and seeds scraped
Equipment:
bowl
baking paper
springform pan
oven
hand mixer
spatula
skewers
frying pan
plastic wrap
Cooking instruction summary:
1. Place the grated apples, raisins, golden raisins, figs, dates, apricots, almonds, and rum in a medium bowl and stir to combine. Cover and allow to soak in a cool, dark place for at least 24 hours, stirring occasionally.2. Preheat oven to 275 degrees F. Grease a 9-inch springform pan and line the bottom and sides with a double layer of parchment paper; set aside.3. Place the butter, sugar and vanilla seeds in the bowl of an electric mixer and beat on medium speed for 8 minutes - the mixture will become extremely light and creamy. Add the eggs one at a time, beating well after each addition. 4. Sift the flour, baking soda, cinnamon and allspice into a large bowl. Add the soaked fruit and mix well with a rubber spatula, ensuring that all of the fruit is evenly coated with flour. Add the butter mixture and continue to stir and fold until the batter is completely combined. 5. Scrape the batter into the prepared pan and smooth the top. Cover the top with a round of parchment paper and bake for 2 hours 15 minutes to 2 hours 45 minutes, or until a skewer inserted in the center comes out clean. 6. As soon as the cake comes out of the oven, remove the parchment from the top and drizzle the extra rum evenly all over the top of the cake. Allow the cake to cool completely in the pan, then remove the sides, bottom and the parchment paper before serving. The cake can be stored in the refrigerator, wrapped tightly in plastic wrap, for up to 1 month. Bring to room temperature before serving.
Step by step:
1. Place the grated apples, raisins, golden raisins, figs, dates, apricots, almonds, and rum in a medium bowl and stir to combine. Cover and allow to soak in a cool, dark place for at least 24 hours, stirring occasionally.
2. Preheat oven to 275 degrees F. Grease a 9-inch springform pan and line the bottom and sides with a double layer of parchment paper; set aside.
3. Place the butter, sugar and vanilla seeds in the bowl of an electric mixer and beat on medium speed for 8 minutes - the mixture will become extremely light and creamy.
4. Add the eggs one at a time, beating well after each addition.
5. Sift the flour, baking soda, cinnamon and allspice into a large bowl.
6. Add the soaked fruit and mix well with a rubber spatula, ensuring that all of the fruit is evenly coated with flour.
7. Add the butter mixture and continue to stir and fold until the batter is completely combined.
8. Scrape the batter into the prepared pan and smooth the top. Cover the top with a round of parchment paper and bake for 2 hours 15 minutes to 2 hours 45 minutes, or until a skewer inserted in the center comes out clean.
9. As soon as the cake comes out of the oven, remove the parchment from the top and drizzle the extra rum evenly all over the top of the cake. Allow the cake to cool completely in the pan, then remove the sides, bottom and the parchment paper before serving. The cake can be stored in the refrigerator, wrapped tightly in plastic wrap, for up to 1 month. Bring to room temperature before serving.
Nutrition Information:
covered percent of daily need
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