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:

Quickview
679k Calories
7g Protein
24g Total Fat
97g Carbs
4% Health Score
Limit These
Calories
679k
34%

Fat
24g
37%

  Saturated Fat
13g
83%

Carbohydrates
97g
32%

  Sugar
53g
59%

Cholesterol
107mg
36%

Sodium
63mg
3%

Alcohol
10g
56%

Get Enough Of These
Protein
7g
16%

Manganese
0.58mg
29%

Fiber
6g
27%

Selenium
14µg
21%

Vitamin B2
0.35mg
21%

Potassium
664mg
19%

Vitamin A
907IU
18%

Vitamin B1
0.27mg
18%

Iron
3mg
18%

Copper
0.32mg
16%

Folate
63µg
16%

Vitamin E
2mg
15%

Phosphorus
144mg
14%

Magnesium
51mg
13%

Vitamin B3
2mg
13%

Vitamin B6
0.2mg
10%

Calcium
96mg
10%

Vitamin B5
0.62mg
6%

Vitamin K
5µg
5%

Zinc
0.79mg
5%

Vitamin D
0.66µg
4%

Vitamin C
3mg
4%

Vitamin B12
0.17µg
3%

covered percent of daily need
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