Today I’m going to show you how to make this moist fluffy gingerbread cake filled with all the holiday spices and because it’s Christmas. there’s a Christmas tree on it with ornaments snow and a gold star okay let’s get started Christmas cake. off by taking 3/4 of a cup of boiling water carefully and adding that into a small bowl which I will add a tablespoon of baking soda no idea why I’m doing that but it’s in the recipe that I learned a long time ago ok set that aside now we’re gonna sift together a lot of the dry ingredients including enough flour 2 cups of the all-purpose table. spin and a half of baking powder tablespoon of ground ginger cinnamon nutmeg 1/2 a teaspoon of cloves 1/2 a teaspoon of kosher salt. half a teaspoon of cardamom and a quarter teaspoon of allspice give it a good sift which will help mix everything together and prevent any lumps look at all um nobody wants those horrible lumps I’m gonna whisk it up in set aside while we do the rest all right so into the bowl of my standing mixer I’m adding in a hundred and thirteen grams or 1 stick of unsalted butter in Christmas cake
At room temperature. add a whisk attachment and let’s cream it now we’re ready to add in 1/2 a cup of packed light brown sugar so much molasses in there. we’ll be adding even more molasses shortly okay let’s scrape the bull down and continue mixing my butter-sugar combo is nice and fluffy so it’s time for two-thirds of a cup of molasses okay that’s all nice and mixed now it’s time to add in our hot water baking soda combo all right so we have a crazy like very liquidy molasses mixture inside of this bowl now it’s time to add in our flour spice mixture all right let’s mix it on low [Applause] go scrape that bowl down mmm smells like Christmas cake .
Okay that looks really great you can see this batter is much thicker than it was thanks to all that flour still pretty wet it’s time for two eggs room temperature please that batter is perfect I’m gonna prep my pans now because it’s time to put these into the oven rub some cold butter onto the pans I say cold just because it helps the butter not all dissolve in your hand when you’re pressing it against the pan plop that in there and just move it around you all need a little bit of flour tap the excess out onto the next pan I’m adding some mary berry Christmas cake trips onto my baking pans to get nice flat layers you can click up here and watch my full video on how they work and how to make your own at home distribute the batter evenly into your three pans into the oven at 350 Fahrenheit. for about half an hour or until
The centers are set and the edges are just pulling away from the pan I’m mixing up a giant batch of Italian meringue buttercream. I hope my bowl is big enough but I needed because of the decoration scheme having so many different colors I have two 1/4 cups of sugar here and I’ve separated out half a cup for my egg whites and they make the meringue the rest is gonna come to 240 degrees.
Once I’ve mixed it with a little bit of water okay onto a saucepan I’m adding in the sugar over medium-high heat pour the water on top and now let’s give it a little bit of a mix just to get it started this meringue needs six egg whites so let’s get separating this is a little high stake because if you get any yolk in here it’s Ryland so if you’re really cautious you should actually separate each egg individually over its own bowl and then only add the whites in you can do whatever you like but I find that clean hands are the best way to separate egg yolks okay last egg successfully separated no broken yolks moved on to your standing mixer pop on that whisk attachment add a couple of dashes of cream. of tartar this
Is just an acid it helps your eggs fluff up and get stiff if you don’t have it a little bit of lemon juice or a little bit of vinegar will work fine I’m also gonna add in just a pinch of salt and now let’s get to whipping so my eggs are frost up and now it’s time to add in my 1/2 cup of sugar okay I just want to show you that we’ve reached the soft peak stage. that looks great mmm look at that soft peak nice and wobbly perfect now we’re gonna drizzle in our 240 degree.
Sugar carefully while the mixer is running on like medium-low it’s a very full bowl of very hot eggs so just by the by this has to run for a while it’s a lot of eggs a lot of molten sugar and I do want to show you though that this is a beaut it’s so thick oh my gosh my poor poor KitchenAid look at this you see that so silky and white and beautiful you can use this on desserts and it toasts wonderfully Baked Alaska delicious but we will be adding a pound and a half of butter to this once it’s reached room temperature okay it’s been a few minutes and this is finally room temperature so we’re gonna add in our six sticks of butter in like a reasonable sized dollop while the mixer is running on village you’ll know this is getting soupy as you add the butter in but don’t worry it’s totally fine after all the butter goes in and it whips up for a bit you’ll have the correct consistency perfect for christmas cake
Decorating plastic okay this isn’t looking bad it’s looking totally fine but still a little bit warm so it’s just gonna run it’ll firm up and be totally great but you do want to give this a nice wipe down on the inside mm-hmm that’s some delicious buttercream people I’m also gonna add in a little bit of vanilla right now just for flavoring perfect those calculators are out of the oven super flat and really soft in the sides perfect let them cool down and back to the icing for the inside.
I’m gonna die part of the buttercream red and give it lots of spices so cinnamon nutmeg allspice a little ginger use whatever you’d like though I’m also using powdered food coloring and a regular food gel I want this to be very deep red snip the tip off you’re gonna add the red and white piping bags into another piping bag fitted with a large circle attachment and then you’ll be able to do your two-tone candy cane realness interior to make that beautiful little gold star I smeared on a very thin layer of buttercream onto a piece of parchment paper froze it then cut the star shape out removed the excess put it back in the freezer shaped a little bit and then covered in gold leaf a little bit extra but that’s me for the green buttercream I’m using green food coloring matcha powder and a little bit of black to tone it down and take it to a more realistic green for the brown you can use some brown food coloring or some cocoa
powder totally up to you alright let’s pipe that two-tone interior on does nothing perfect but it’ll be like a nice surprise whenever someone cuts a piece open at that second layer on pipe the other two-tone buttercream layer third layer goes on fill in the gaps and now we’re gonna do a crumb coat just add a little bit of buttercream onto the sides straightened up and necessary it could slide around then use an offset spatula for the top just a little bit just for the crumbs so they don’t get you know seeping out when you’re doing your final coat I use a bench scraper for the sides and really just like use the scrap buttercream that you’re not going to use any more it’ll be covered up but when your mary berry christmas cake chills it’ll be all protected the cake won’t dry out no crumbs are gonna go on after the cake is crumb coated chill it and then you’re ready to add your final layer of buttercream on i pipe my buttercream on because it’s easiest for me but
you could use a spatula and just smear it on it’s totally up to you then once again we’re gonna use an offset spatula for the top a bench scraper for the sides and for that last little bit we’re gonna pull in with our offset spatula so pull in turn clean pull in turn and clean that tool at this point I suggest chilling the christmas cake again cause it’s gonna be way easier to work on a nice firm butter treatment once the christmas cake is chilled I use a little toothpick just to sketch a Christmas tree out and now I’m using a palette knife to paint on my little trunk with some really dark brown buttercream you’d add some cocoa powder in there too if you want now I’m using that pallet knife is to smear on the green buttercream and approximate branches you want to have like a lot of buttercream on that pallet knife but not hanging off if if that makes sense so a lot of butter creams on there but it’s not hanging off now what you can just press it against the cake and
you’ll get a nice beautiful branch once your tree is all painted up and pretty you can add on little ornaments I just did red for a nice uniform color I also do use up that extra red buttercream from the inside and then finish it off with a dusting of powdered sugar and then it just attached that little star you can use a dollop of buttercream on the back just so it sticks and you do have to be careful because the buttercream melts as soon as you touch it I am so happy with the way this cake turned out that tree it looks like a tree I didn’t think it was going to be as easy as it was to be honest and the snow just a little dusting of confectioner’s sugar and you’re done how nice was that all right.
Christmas Cake Recipe Uk:
Make my rich fruit Christmas cake which I make every single year and it’s my favorite cake of all time to make so keep watching to find out exactly what to do here we’ve got an 8-inch round baking tin and I’ve double lined it I’ve just put some butter in and then baking paper so here we’ve got mixed fruit this current sultanas and raisins and I think peeled in there I just want a mixed bag ready done and that is 600 grams of that fruit then I’ve also got some chopped apricots this is a very very suggestion but I just like the idea I haven’t actually quite got in my Christmas cake.
Before but I thought why not so I’ve got about 150 grams that came ready chopped actually I found it ready done and then I’ve got some cherries glossy cherries and those have been washed and then, I’ve cut them up into thirds.and I’ve got about 75 grams of cherries I then got so dark Muscovado sugar but you can also use a light brown sugar it just depends on your taste this one kind of smells a bit treacly and it just gives the Christmas cake
A much richer flavor but it just depends really if you prefer light fruitcake. or dark and how sort of deep you want that flavor so I’ve got 175 grams of sugar and then at the back I’ve got 2 grams of plain flour I’ve got three eggs I’ve got one lemon one orange and you need to grate those so you just need to use the rind I tend to use quite a lot of tactics I just think it gives extra flavor but if you use maybe half of the rind of each of those in here I’ve got mixed spice nutmeg and cinnamon about half a teaspoon of each I do like my Christmas cake. to be full of flavor so I add quite a lot of spice black treacle we’re going to be adding one tooth not want a spoon one tablespoon like treacle and then butter we’ve got 175 grams of butter that is stalk special baking but exciting it’s the best the Christmas cakes.
Okay so first of all you need to pre-heat your oven to 150 degrees C it does that like that’s very hot then actually the sector going to be in the oven for such a long time you don’t need to get burned and I just wanted to cook slowly and my sleep and keep its moisture. so 150 degrees and it’s going to go together before 2 and 3/4 hours that’s why you need the baking tin to be nicely double lined so vkv is protected and if you find while it’s in the oven that it needs a bit more protection on the top you can sometimes add another layer of baking paper. or you can add like a brown paper like a brown wrapping paper sometimes around the outside the tin which should be straight or just places a piece on top of the christmas cake.
So the top doesn’t get burnt because it’s so dense it’s so enriched the whole thing needs to improve slowly and sometimes those outsides do tend to get a bit dry if your nods or watching them carefully I absolutely love fruitcake okay at my wedding we did have all sorts of different cake but the big bottom layer buttons here was a really thick I don’t know why he was that massive rich fruitcake I just love it for Christmas for wedding.
Because I was hungry true cake all year round and I’m so proud so we’re ghosts up with all of the fruit you can’t get through this has been pre soaked in brandy or you can reset yourself I tend to get it without the randy’s it’s cheaper and it’s a bit prettier and I then like to have around myself as the week’s go by so add all of the fruit into the evening bottle okay so all your fruit is going in and then add all of your cherries too next time before the spices into the flour mixture and then you’re going great the rind of your orange and lemon about half of each of these but it is a really big difference I always go more than less because I just like it for the flavor make sure you scrape down the inside the erimeter to get all of the rind out into your main cake mixture I love any christmas cake recipe.
That’s got fruit ripening citrus it just makes the whole house smell so nice and I just love baking I mean it’s nice if you have a vanilla sponge or something but Christmas cake is so special and I love the cherries and the fruit and then when you add like spice and the citrus fruit as well I always tend to do not show you that it just makes kind of the season start and really process you need to make together with your fruit cherries.
And the orange lemon rinds nicely and set that off to one side then you’re going to decree in your butter and sugar together in some kind of mixer if you spatula to wipe down the sides of your mixing bowl to make sure everything’s being blended up nicely all the butter and sugar have been incorporated and the mixture is slightly pale in color add your eggs one time and a little bit of your flour and spice mixture.
I’m also going to sieve the flour mixture just to make a bit lighter this is not ideal doing like this but here we go so just imagine calling at time and the more powerful it’s all nicely incorporated okay whenever that’s done you want to add in the fruit mixture to your main bowl and also as in your Hancock’s which I forgot earlier and then basically just give everything a really good stir and I sorry about the noise background it actually Halloween and we’ve got a couple of to treaters and some of them Ohio so in a really good stir I always think with the best Christmas cakes.
To make a wish or something so if your family or wish to the next year’s and Cullen’s was loved I was like Nick quite emotional making Christmas cakes. I don’t know why I just love Christmas and anything case I think the cake you’ve kind of for me one of the main part is traditional it means a lot to me making those mistakes.
I make them every year with my mum growing up and right now yeah if you want to me when that’s journal you see you need to have in your black treacle if you want to you don’t have to because some people really don’t like that kind of flavor and buy one it really rich and sticky kind of dark so I’m going to put in one tablespoon of magical you want to feed the animals in the ten nine foot plant and then do a slight in the middle so it’s not going to rise loads but if you do a slight dip then if it does rise a little in the middle it should be nice and flat once it’s had its time in the other there you have it final painting if you’re gonna give them an hour a hundred fifty for two and three-quarter hours when you get it out like you say put it on a cooling rack for quite a while and then I let my nerves securely in baking paper and then a couple of layers of tinfoil as well and what into an airtight ten and then feeding with brandy over the coming weeks or months so I will be doing a separate video all about feeding your Christmas paint and getting it ready for the big day including full decoration marzipan apricot glaze icing and any kind of fondant decorations.
Double Chocolate Forest Fruit Christmas Cake
This recipe is for an alternative Christmas cake which is packed full of chocolate and fruit and is way more delicious than regular old Christmas cake this cake is going to have eight layers and that is a lot of layers so you better get cracking now I’m going to make two different sponges one is a rich moist chocolate cake and the other is a light melt in the mouth malt cake and I’m going to start by making the molt Christmas cake. which it uses a traditional creaming method starting with butter and sugar and in my bowl I already have 250 grams of soft unsalted butter and I’m going to add 250 grams of caster sugar to that I’m going to beat that together for about five minutes on quite a high speed and that is going to start the aeration process for this Christmas cake. beating it for this long is going to make it nice and pale and light and that is going to make this Christmas cake.
Turn out really light as well as you can see it’s gone much paler than it was when it started and it’s gone really whippy so now it’s time to add the eggs and I’ve got four large free-range eggs I’m gonna add them one at a time beating for about a couple of minutes in between each one all my eggs.are in so it’s time to get the dry ingredients mixed together and I have 190 grams of self-raising flour and I’m going to put that to a sip along with 10 grams of cocoa powder a pinch of salt and 40 grams of Horlicks now Horlicks is a multi drink powder and is really common here in England and some of you have messaged me saying it’s a bit hard to find so look for obviously Horlicks. look for Ovaltine is a similar drink Milo’s quite similar basically look online for a similar malt powder drink add that to your butter eggs and sugar mixture and then mix it together on a slow speed or fold it with a spoon once it started to come together you can then add your three tablespoons of milk I’ve also added a quarter of a teaspoon of vanilla here and just mix that until it’s all combined and smooth all right that’s ready to go so I’ve got two 8-inch tins here with loose bottoms and I’ve
It’s just going to enhance the chocolate flavor and that all I need to do is put my dry ingredients into my wet ingredients and mix it all together and once your butter is lump free it’s time to put it into some tins and I’ve got some more 8-inch tins which I’ve greased with butter I’m going to pull that in evenly and these ones need to be baked at 10 degrees less so 165 degrees C so and your other ones come out whack the temperature down to 165 and bake these for 25 to 30 minutes so while my cakes are cooking.
I’m going to get on with the fillings and because it’s Christmas and I don’t like doing things by halves I’m making not one but two fillings and they’re both going to be mascarpone cream fillings through making a chocolate one and the fruity one I’m going to start with a fruity one I’m going to make a fruit goof for that starting with 400 grams of frozen mixed winter fruits like anything like forest fruits and I’m going to add 50 grams of caster sugar and just cook that over a low heat for about 15 minutes after my fruit good cooked down I sift it really well and then left it to cool and this is what it turns out like it’s really sort of thick and jammy and really rich and I’m going to use that in my first of the filling so to start with I’ve got 250 grams of mascarpone
Cream and that has been left at room temperature because I don’t want it to be too cold when I start and I’m adding four tablespoons of that lovely fruit goo and I’m now going to sieve in 120 grams of icing sugar as well and I’m gonna beat that all together with my hand whisk well that is one of the most incredible colors I’ve ever seen and it’s completely natural but we’re not done there yet I’ve got 120 milliliters of double cream I’m just gonna whip that to soft peaks and now I’m just going to fold the two together so that’s one filling down and it looks so pretty but now we have the chocolate one to do and that is exactly the same method but instead of fruit goo obviously put in a hundred grams of melted and cooled chocolate okay so that’s my two filling done and my christmas cake are just cooling down.
So now I’m going to make some really delicious icing and this is going to be a white chocolate Swiss meringue buttercream and this is going to be used to cover the whole christmas cake and is so delicious and silky and rich it’s the perfect thing for a really special christmas cake.
So it all begins over by the hole now I have a saucepan with a bit of simmering water in and I’ve got a bowl with three large egg whites I’m just going to put that on the top and add 225 grams of caster sugar and over a medium heat.
I’m just going to stir those until all the sugar is dissolved now that all the sugars is all I’m transferring it to my stand mixer and I’ve got the balloon whisk attachment and I’m going to pull that in and get it going on quite a high speed for about 10 or 15 minutes until it’s completely cool.
I’m back and this has had about 15 minutes now and the reason it’s really important to get this to be cool is that now I’m going to add some soft butter and I’ve got 300 grams and it has to be really squeezably soft if I put it in when it’s not cold then it’s all just going to melt and that’s not what we want so I’m going to get this going on a high speed and just add your butter in a little bit at a time okay once all your butters in it’s time to add the white chocolate and I’ve got 225 grams which I’ve melted and now cooled down and I’m just going to pour that in and mix it until it’s really well combined right that is all my white chocolate in and this is just so lovely it’s really smooth and really silky and it tastes really tasty.
So I’m just going to put this to one side clear the deck and then we’re going to get on with building this thing now you might notice that I’ve only baked four layers and I promised you at the beginning that I was going to be eight layers that’s okay because I have split each one into two giving me eight layers now you notice I’ve already leveled the top and trim the sides and if you want to see more about how to trim level and fill a christmas cake. then click on the link now I’m going to start with a layer of chocolate cake I’m going to put a nice dollop of the fruity filling and spread it out all over the Christmas cake
For a bit of extra Tang I’m just going to drizzle some of the fruit goo that I have leftover on it next to a layer of malt sponge and a dollop of that yummy chocolate mascarpone filling now keep repeating that until you get to the top. now I’m just going to tidy up the edges and give this whole thing a crumb coat and put it in the fridge giving it a crumb coat it’s really going to lock in the crumbs so that when it comes to decorating its gonna be nice and tidy and if you want to see more about crumb coating be sure to check out my videos there’s a link on the screen now and that just needs to go in the fridge for at least half an hour.
Now it’s time to finish this guy off and I’m going to cover it in that lovely Swiss meringue buttercream and I’m going to keep it quite rough for a bit of texture to make it snowier. and it’s done so you can just decorate this however you want to make it as Christmas as you can I’m going to decorate mine with little gingerbread houses that.
I made using my recipe from last year if you’d like to know the recipes that I’m click on the link but for now I’m just going to stick these in to create a little scene a little bit of crumbled meringue just for a bit of snow so there it is my delicious chocolatey and fruity alternative Christmas cake this is going to make a really lovely centerpiece for your festive table thank you for hanging out with me on Christmas Eve Eve Eve I cannot wait to see how your cake turns out so please let me know how you get on by tagging me in Instagram using the hashtag cupcake Gemma Twitter as well that will work also if you haven’t like my facebook page already then go and do that and I’ll be back on Saturday with another festive treat it’s going to be exciting Yule Log so I’ll see you then bye