Top 10 Best Traditional Christmas Cake Recipes

Children and adults eagerly await the Christmas and New Year holidays. They bring more than just gifts and extra days off. They're also a chance to spend time with family and visit loved ones and friends. Delicious sweets and homemade baked goods create a cozy atmosphere. Baking Christmas cake has become a well-known tradition. This cake not only enhances a home-cooked tea party but also makes a worthy and pleasant gift for family and friends.

History of creation

The traditional cake was baked in a rectangular shape. Tradition holds that it was made to symbolize the baby Jesus, wrapped in swaddling clothes. It is the oldest traditional dessert in Germany and other European countries.The first mention dates back to 1329, when the cake was presented as a gift to a bishop. However, it had a different flavor, as it was made during Lent from plant-based ingredients.

Later, to make the cake more flavorful, butter was allowed, but for a fee paid to the church. Later, it was garnished with dried fruits and nuts.

Basic requirements and preparation of main ingredients

Housewives used to begin preparations long before Christmas. Dried apricots, cranberries, raisins, dates, cherries, pineapples, and prunes were steeped in cognac, rum, or sherry. They were shaken periodically throughout the steeping process to ensure they were thoroughly infused. The old recipe called for 100 ml of alcohol per 0.5 kg of dried fruit. Today, the preparation method has been simplified:

1. Wash dried fruits and berries. Remove any pits. Chop and combine with nuts. Place in a container, add spices (cloves, cinnamon, cardamom, nutmeg), and pour in the alcohol.
2. The butter and eggs should be warm and kept at room temperature.

Preparing the dough

It only seems difficult to bake a Christmas cake yourself. It's much simpler: the dough doesn't require any special resting time. Although some recipes call for yeast.

Scheme of actions:

1. The butter must be softened. Beat it with granulated sugar until white and fluffy. Sometimes molasses, honey, or brown sugar can be substituted for the sugar.
2. Beat in the eggs one at a time. Room temperature is recommended.
3. Mix flour and baking powder and add to the dough.
4. Add natural flavors: cinnamon, cloves, nutmeg, candied fruit.

The subtleties of proper baking

It's important to know the rules of the baking process to ensure your baked goods are delicious and cooked properly:

1. The baking dish must be greased with butter and the bottom and sides lined with parchment.
2. The dough is heavy and moist, so it's baked at a lower temperature. This ensures the cake is cooked through and doesn't burn on top.
3. Baking time is calculated based on the volume of the pan. For a 7 cm deep loaf, the required baking time is 1-2 hours. It also depends on the consistency of the dough.
4. Readiness is checked with a wooden stick.
5. If the top is well browned and the middle is not baked through, the cake should be covered with foil.
6. Remove from container only when cool.
7. The trick to keeping dried fruit and candied fruit from burning is to lay out some of the dough as the first layer without adding dried fruit, spread it over the bottom and sides, and then lay out the dough with dried fruit.

To ensure that the surface of the finished baked goods is even, you need to make a depression in the center.

How to decorate cupcakes correctly?

Decorating is an essential part of any holiday cupcake. A beautifully decorated cake will become a work of art. We recommend decorating it with fondant, dusting it with powdered sugar, or glazing it with icing.

The cupcake looks elegant with white icing made from egg whites whipped with powdered sugar and sprinkled with confectionery sprinkles.

Christmas Cake Recipes

Numerous variations of new cakes have been created based on the classic recipe. Each ethnic group has contributed to the traditional recipe, taking into account the peculiarities of their national cuisine. This is how the diversity of Christmas cakes emerged.

Traditional aged cake

Freshly baked cakes should be left to rest for at least a week, basting them with alcohol every three days. They will be much tastier than fresh ones.

Necessary:

• raisins - 0.34 kg;
• candied orange and lemon - 55 g each;
• dried apricots - 85 g;
• Cointreau - 140 ml;
• lemon zest;
• walnuts - 130 g chopped + 55 g ground;
• butter - 210 g + 25 g;
• eggs - 4 pcs.;
• powder;
• sugar - 160 g white + 50 g dark;
• flour - 0.24 kg;
• vanilla;
• baking powder - 2/3 tsp;
• cloves (ground);
• cinnamon;
• nutmeg.

Steps:

1. Chop the dried apricots and soak them in alcohol with the raisins for 3-4 days. Almost all the alcohol will be absorbed. Sprinkle with flour.
2. Mix the eggs with granulated sugar and butter. Add the baking powder, lemon zest, flour, dried fruit, nuts, and spices, and mix well. The dough is ready.
3. Place in a mold and cook at 160^O 1.5 hours.
4. Drizzle with melted butter (25 g), sprinkle with powdered sugar, and refrigerate for 3-5 days.

English Christmas cake

It has long been a symbol of Christmas. Oliver Cromwell was unable to eradicate this tradition of baking cake at Christmas.

To prepare you will need:

• brandy - 25 ml;
• raisins - 0.21 kg;
• candied fruits - 0.53 kg;
• nuts - a glass;
• lemon juice - 30 ml;
• butter - 0.21 kg;
• sugar (dark) - 0.2 kg;
• eggs - 4 pcs.;
• flour - 0.22 kg.

Steps:

1. Pour brandy over the raisins. Separately, mix the candied fruit and roasted peanuts with lemon juice.
2. Cream the softened butter with granulated sugar, then beat in the eggs, one at a time. Add flour in batches until smooth. Add the candied fruit, nuts, and raisins.
3. Bake for about 1.5 hours at 170^OWhen cool, sprinkle with powdered sugar.

With the addition of dried fruits

Just as you can’t spoil porridge with butter, so you can’t spoil Christmas baking with dried fruits.

Components:

• butter - 0.18 kg;
• honey - 45 ml;
• sugar - 0.19 kg;
• cinnamon - 1 tsp;
• flour - 0.21 kg;
• ginger - 6 g;
• baking powder - 1 tsp;
• nutmeg - ½ tsp;
• eggs - 4 pcs.;
• lemon juice - 15 ml;
• dried fruits (figs, raisins, dried apricots, dates, prunes) - 0.75 kg;
• candied fruits - 1.5 cups;
• cognac - 90 ml.

Steps:

1. Chop the dried fruit, place it in a container, pour in the cognac, and seal. Let it sit for 3-4 days. Squeeze it out and sprinkle with flour.
2. Mix the sugar with the eggs and softened butter. Add the spices, baking powder, and flour, gradually, and mix until smooth.
3. Add fruit (dried), candied fruit, stir and place in a greased baking dish.
4. Cook for about an hour at 170^OSoak the cooled baked goods in cognac, wrap in parchment paper or foil, and let them rest for a week.

German Christmas cake "Stolen"

The taste is rich, dense, filling and aromatic.

Necessary:

• flour - 0.52 kg;
• sugar - 0.13 kg;
• rum - 90 ml;
• cranberries (dried) - ½ cup;
• almonds - 1/3 cup;
• raisins - 0.16 kg;
• lemon zest - 1 tbsp. l.;
• milk - 85 ml;
• yeast - 5 g;
• butter - 0.23 kg;
• powder.

Steps:

1. Soak cranberries and raisins in rum for 2 days. Add crushed almonds and let sit for another 24 hours.
2. Dissolve the yeast in slightly warmed milk, add granulated sugar and a little flour. Stir and let the dough rise.
3. Add melted butter, zest, dried fruits and nuts, the remaining flour and prepare the dough.
4. Form an oblong roll. Bake at 180^O hour. If it starts to darken on top, cover with foil.
5. Sprinkle the finished Stollen with powdered sugar, wrap in foil, and leave in a cool place for a couple of weeks.

A quick version with tangerines

Components:

• tangerine slices - 3 pcs.:
• dried fruits - 120 g;
• eggs - 3 pcs.;
• candied fruits - 2/3 cup;
• butter - 160 g;
• baking powder - 1 tsp;
• flour - 140 g;
• orange liqueur - 25 ml;
• sugar - 135 g.

Stages:

1. Dry the slices in the air for about 2 hours, then fry in oil with granulated sugar.
2. Soak dried fruits in liqueur for 1.5 hours, then dry in a frying pan until the liquid disappears.
3. Rub the butter and eggs with granulated sugar. Add baking powder, flour, dried fruit, and candied fruit.
4. Spread in a greased container in layers, placing slices of prepared tangerine between them.
5. Cook for about an hour at 170^O.

Chadeika festive pastries

Another option for delicious baked goods.

Components:

• eggs - 4 pcs.;
• butter - 220 g;
• sugar - 190 g;
• flour - 240 g;
• almonds (chopped) - 45 g;
• spices (nutmeg, cinnamon, cloves);
• dried fruits (raisins, cranberries, figs, dried cherries);
• candied lemon and orange peel - ½ cup each;
• sherry - 55 ml;
• nutmeg - 85 ml.

Steps:

1. Soak dried fruits in nutmeg overnight. Sprinkle with flour.
2. Thoroughly cream the butter with the granulated sugar, then beat in the eggs one at a time. Add the flour, all the spices, fruit, and candied fruit, and mix well.
3. Grease and flour the pan. Make a well in the center so the top will be level after rising.
4. Cook at 150^O about 1.5 hours. Soak in sherry and sprinkle with powdered sugar. Belonika Christmas cake

There are many variations of cupcake preparation, each one unique in its own way.

Necessary:

• dried fruits - 0.65 kg;
• butter - 130 g;
• flour - 110 g;
• eggs - 2 pcs.;
• brown sugar - 110 g;
• almond powder - 1/3 cup;
• black molasses - 15 ml;
• rum - 45 ml;
• cinnamon - 8 g;
• nutmeg - ½ tsp;
• cardamom - ½ tsp;
• salt.

Steps:

1. Soak dried fruits in rum for at least 3 days, preferably longer.
2. Beat the eggs with granulated sugar until foamy, then add the softened butter, salt, and almond powder. Gradually add the flour and mix until smooth. Add the dried fruit, stir, and place in a greased and floured bowl.
3. Cook at 150^O about 1.5-2 hours. Soak the cooled cake in rum.

How to cook according to the Italian recipe

Italians are famous for more than just pizza and pasta. Their Christmas cakes are amazing.

Components:

• flour - 840 g;
• milk - 190 ml;
• sugar - 240 g;
• yeast - 25 g;
• butter - 140 g;
• eggs - 3 pcs.;
• yolk and protein - 2 pcs.;
• candied fruit - ½ cup;
• raisins - 140 g;
• dried apricots - 140 g;
• cardamom, cinnamon, vanilla.

Steps:

1. Dissolve yeast in warm milk, add sugar, some flour, mix, and wait until the dough rises.
2. Add beaten eggs, yolks, melted butter, and spices. Sift in flour, mixing until the dough forms. Place in a warm place to rise.
3. Lower the dough, add finely chopped dried apricots, raisins, and candied fruit, and stir. Place in a baking dish. Store in a warm place.
4. Bake at 170^O About 1-1.5 hours. Readiness is checked with a wooden skewer.
5. Decorate with whipped egg whites, candied fruit or nuts.

Gingerbread treat for Christmas

Gingerbread cookies can be made with children, it will immerse you in the atmosphere of a winter fairy tale.

Necessary:

• flour - 140 g;
• butter - 110 g;
• sugar - 45 g;
• egg;
• ground ginger - 1 tsp;
• baking powder - 1 tsp;
• egg white and powdered sugar for decoration.

Steps:

1. Rub the butter with granulated sugar, beat in the egg, add baking powder and ginger, and mix everything.
2. Add flour and prepare the dough. Refrigerate for half an hour.
3. Roll out the dough, cut out cookies using cookie cutters, place on a baking sheet, bake for a quarter of an hour at 180^O.
4. Beat the egg whites and powdered sugar thoroughly. You can add a few drops of lemon juice or rum. Decorate the cooled cookies and let them dry.

Rules for storing baked goods

Thoroughly soaked baked goods can be stored for several years. Fact! The oldest fruitcake was baked in the USA in 1878. It's still in storage today.Ideally, baked goods should be aged for about four weeks. Finished baked goods will keep for six months at room temperature, or for a year in the refrigerator. They should be wrapped in parchment paper or foil and periodically basted with alcohol every three to four days. The flavor of the finished baked goods remains unchanged as the alcohol evaporates. The alcohol acts as a preservative.

The Christmas and New Year holidays immerse adults and children in a wonderful world of kindness, love, and comfort. And sweet pastries help create a festive atmosphere and a wonderful mood.