Christmas Cake?

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Christmas Cake?

Post by iSanta » Sun Dec 21, 2008 11:13 pm

Does anyone make a good XMAS cake? Such as Santa Claus, Christmas Tree, Snowman, etc.

Please post it here with a recipe, and also, with a pic, if necessary. Thanks. ;)

Santa Claus says Merry Christmas to everyone and wishes everyone the best holidays! I love you!


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Re: Christmas Cake?

Post by holly1986 » Fri Jul 02, 2010 7:00 am

We make a gorgeous cake every year and its a snow scene with little villagers on it (ie fluffy icing with cake decorations on it) and its really easy to make. Everyone always passes comment on how nice it is, the recipe we use is actually on a website and it tells you step by step how to make it ... recipe.php

Good Luck :o)

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Re: Christmas Cake?

Post by thomaskevin » Wed Dec 07, 2011 1:48 am

Christmas Cake always in a high demand in Christmas Celebration, everyone loved it!
You can take help from these ideas which can suggest you to make a delicious Christmas Cake for Christmas Party!

Here you find the best Christmas Cake Ideas.




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Re: Christmas Cake?

Post by GonzalesM » Wed Sep 25, 2013 2:41 am

I used this recipe last year
It was really delicious, but I used cream cheese instead of vanilla buttercream. The cake is so colorful and I think that's what makes the difference between a regular dessert and a Christmas cake!

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Re: Christmas Cake?

Post by dwa » Fri Nov 22, 2013 4:36 am

Xmas is in front of our doors ... post some cake recipes please

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Re: Christmas Cake?

Post by deenamathew » Wed Dec 10, 2014 1:22 am

Chocolate Fruit Cake


350 grams prunes
250 grams raisins
125 grams currants
50 grams piece candied orange peel
175 grams soft unsalted butter
175 grams dark brown muscovado sugar
175 ml runny honey
125 ml tia maria or other coffee liqueur
2 - 3 oranges (juice and zest)
1 teaspoon mixed spice
4 tablespoons cocoa
3 large eggs (beaten)
150 grams plain flour
75 grams ground almonds
½ teaspoon baking powder
½ teaspoon bicarbonate of soda


Preheat the oven to gas mark 2/150°C/300°F. Line the sides and bottom of a 20cm / 8-inch round, 9cm / 3½ inch deep, loose-bottomed cake tin with a double layer of baking parchment. Before proceeding any further, read the following which explains how to do it if you need the encouragement. The paper should come up higher than the sides of the tin; think of a lining that’s twice as deep as the tin. Cut out two circles of paper, and two very long rectangles that will fit along the sides of the tin coming up from it like a top hat. Before you put the rectangular cut-out paper in, fold one long side in of both pieces, as if turning up a hem of about 2cm / 1 inch, and then take some scissors and snip into this hem, at intervals of about 2cm / 1 inch – as if you were making a rough frill. Grease the tin, lay one circle on the bottom and get one of your long pieces, then fit with the frilly edge along the bottom, which you press down to sit flat on the circle to hold it in place. Press the paper well into the sides, and repeat with the second piece. Now place the second circle of paper on the bottom of the tin, but on top of the two pressed-down frilly edges, which will also help to hold the pieces around the edge in place. Finally, wrap the tin with brown parcel paper, again making it higher than the sides, and tie it in place with kitchen twine.

Put the fruit, butter, sugar, runny honey, Tia Maria, orange juice and zests, spice and cocoa into a large wide saucepan and bring to the boil gently, stirring as the butter melts. Simmer for 10 minutes, and then take off the heat and leave to stand for 30 minutes.

After the 30 minutes are up, it will have cooled a little (though you could leave it for longer if you wanted). Add the beaten eggs, flour, ground almonds, baking powder and bicarbonate of soda, and stir with a wooden spoon or spatula, however you like, to combine.

Pour the fruit cake mixture into the prepared cake tin. Place in the oven and bake for 1¾–2 hours, by which time the top of the cake should be firm but will have a shiny and sticky look. If you insert a cake tester into the centre of the cake it will still be a little gooey in the middle.

Put the cake on a cooling rack. It will hold its heat and take a while to cool, but once it has, unmould it from the tin and, if you don’t want to eat it immediately (and like any fruit cake it has a very long life), wrap it in baking parchment and then in foil and place in a tin.

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