Classic Fruitcake
Ingredients:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 cup milk
2 cups mixed dried fruit (raisins, currants, apricots, etc.)
1/2 cup chopped nuts (walnuts, almonds, pecans, etc.)
Steps:
Preheat oven to 325°F (162°C). Grease and flour a 10-inch (25 cm) bundt pan or 2 (8×4-inch/20×10 cm) loaf pans.
In a large bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat until just blended.
Stir in mixed dried fruit and chopped nuts. Pour batter into prepared pan(s).
Bake for 1 hour and 30 minutes for bundt pan or 1 hour and 15 minutes for loaf pans, or until a toothpick inserted in the center comes out clean.
Cool in pan(s) for 10 minutes before removing to wire rack to cool completely.
Chocolate Gingerbread Cake
Ingredients:
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1/4 cup molasses
1/2 cup sour cream
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 cup hot water
Steps:
Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) square baking pan.
In a large bowl, whisk together melted butter and sugar. Add eggs, one at a time, whisking well after each addition. Stir in molasses and sour cream.
In a separate bowl, whisk together flour, cocoa powder, baking soda, salt, ginger, cinnamon, and cloves. Gradually add to butter mixture, stirring until just combined.
Stir in hot water until batter is smooth. Pour batter into prepared pan.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to wire rack to cool completely.
Coconut Pineapple Upside-Down Cake
Ingredients:
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
1/4 cup unsalted butter, softened
1 large egg
1/2 cup milk
1 tsp vanilla extract
1 can (20 oz/567 g) pineapple slices, drained
1/2 cup sweetened shredded coconut
1/4 cup packed brown sugar
2 Tbsp unsalted butter
Steps:
Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream together granulated sugar and softened butter until light and fluffy. Add egg, milk, and vanilla extract, beating well after each addition. Gradually add flour mixture, stirring until just blended.
Arrange pineapple slices in bottom of prepared pan. Sprinkle with shredded coconut and brown sugar. Dot with 2 Tbsp of unsalted butter.
Pour batter over pineapple mixture, spreading evenly.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 5 minutes before inverting onto serving plate. Serve warm or at room temperature.
Conclusion:
Christmas cakes are a staple during the holiday season, and these three recipes are sure to impress your guests. From the classic fruitcake to the chocolate gingerbread cake and the coconut pineapple upside-down cake, these dessert options are unique, delicious and easy to make. Whether you’re a seasoned baker or a novice in the kitchen, these recipes will make your holiday season even sweeter.
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