Best 3 Best Christmas Brandy Cake Recipes

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Whether you celebrate Christmas with family, friends, or both, a rich, sweet, and flavorful cake is an important addition to your holiday spread. The brandy cake is a classic dish that is sure to please everyone at your table. With its moist texture, boozy flavor, and festive decoration, it is the perfect centerpiece for any Christmas dessert table. If you are looking for a delicious and easy-to-make Christmas cake, look no further than the brandy cake. This article will provide you with everything you need to know to make the best Christmas brandy cake, from shopping for ingredients to decorating the finished product.

Check out the recipes below so you can choose the best recipe for yourself!

CHRISTMAS CAKE



Christmas Cake image

This cake is a rich, dark, moist fruit cake, very flavorful at Christmas. Try icing with almond paste for a more festive touch. This recipe is started in October or November so as to let it mellow before the holidays. I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother. I wish that I had that old crock.

Provided by Carol

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Brandy

Time 6h

Yield 16

Number Of Ingredients 19

2 (8 ounce) containers candied cherries
1 (8 ounce) container candied mixed citrus peel
2 cups raisins
1 cup dried currants
1 cup dates, pitted and chopped
2 (2.25 ounce) packages blanched slivered almonds
½ cup brandy
½ cup all-purpose flour
2 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup butter
2 cups packed brown sugar
6 eggs
¾ cup molasses
¾ cup apple juice

Steps:

  • In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. Stir in brandy; let stand 2 hours, or overnight. Dredge soaked fruit with 1/2 cup flour.
  • Preheat oven to 275 degrees F (135 degrees C). Grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. In a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
  • In a large bowl, cream butter until light. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit. Turn batter into prepared pan.
  • Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. Remove from pan, and lift off paper. Cool cake completely, then wrap loosely in waxed paper. Store in an airtight container.

Nutrition Facts : Calories 644.7 calories, Carbohydrate 113.4 g, Cholesterol 100.3 mg, Fat 17.8 g, Fiber 3.9 g, Protein 7.4 g, SaturatedFat 8.2 g, Sodium 255.9 mg, Sugar 73.6 g

MAKE & MATURE CHRISTMAS CAKE



Make & mature Christmas cake image

Bake this festive fruit cake in advance of Christmas and feed it regularly with rum, brandy or whisky to build the flavour and keep it moist

Provided by James Martin

Categories     Dessert

Time 2h35m

Yield Cuts into 12-15 slices

Number Of Ingredients 15

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

Steps:

  • Put 1kg mixed dried fruit, the zest and juice of 1 orange and 1 lemon, 150ml brandy or other alcohol, 250g softened butter and 200g light, soft brown sugar in a large pan set over a medium heat.
  • Bring to the boil, then lower the heat and simmer for 5 mins. Tip the fruit mixture into a large bowl and leave to cool for 30 mins.
  • 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.
  • Add 175g plain flour, 100g ground almonds, ½ tsp baking powder, 2 tsp mixed spice, 1 tsp ground cinnamon, ¼ tsp ground cloves, 100g flaked almonds, 4 large eggs and 1 tsp vanilla extract to the fruit mixture and stir well, making sure there are no pockets of flour.
  • Tip into your prepared tin, level the top with a spatula and bake in the centre of the oven for 2 hrs.
  • Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of your chosen alcohol. Leave the cake to cool completely in the tin.
  • To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it.
  • Don't feed the cake for the final week to give the surface a chance to dry before icing.

Nutrition Facts : Calories 678 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 79 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium

BEST CHRISTMAS BRANDY CAKE



Best Christmas Brandy Cake image

This is my aunt's recipe for Christmas Cake. I tried this many years ago and still remember how awesome it was! If sultanas are hard to find, you can replace them with raisins. Merry Christmas and a Happy New Year to all!

Provided by Anu_N

Categories     Dessert

Time 1h40m

Yield 8 large servings, 8 serving(s)

Number Of Ingredients 11

250 g sultanas or 250 g thompson seedless grapes
250 g currants
75 g cherries, halved
150 g whole wheat flour
150 g unsalted butter
150 g sugar
1/4 teaspoon cinnamon
1/4 lemon, zest of
3 eggs, beaten
1/4 cup brandy
25 g jam (I use Mixed-Fruit jam; use your favourite flavour) or 25 g jelly (I use Mixed-Fruit jam; use your favourite flavour)

Steps:

  • Combine fruits and brandy, dredge with half of the flour, and allow to stand 2 hours or overnight.
  • Preheat oven to 350 degrees F (180 degrees C).
  • In a large bowl, cream butter, sugar, lemon zest till fluffy.
  • Add beaten eggs slowly and whip to form peaks.
  • Now add the rest of the flour and mix well.
  • Fold in the brandy-fruit mixture.
  • Turn into a greased cake tin and bake at 180C (350F) for 1 1/2 hours, or until cake tests done with a toothpick.

Tips:

  • Use high-quality ingredients. This will make a big difference in the flavor of your cake.
  • Be patient. This cake takes time to make, but it's worth the wait.
  • Don't over-mix the batter. Over-mixing will make the cake tough.
  • Bake the cake at a low temperature. This will help to prevent the cake from browning too quickly.
  • Let the cake cool completely before serving. This will help to prevent the cake from falling apart.

Conclusion:

This brandy cake is a delicious and festive dessert that is perfect for Christmas. It is rich, moist, and full of flavor. If you're looking for a special treat to make this holiday season, this cake is a great option. Just be sure to give yourself plenty of time to make it, as it does take some time to prepare.

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