Christmas Cake Recipe

Yes, it is still August and yes, I am writing a recipe for a Christmas Cake. There are many recipes out there and although they all call for the cake to be made in advance the times vary greatly, from a couple of weeks to a couple of years before serving.
Crazy right?! No cake could go untouched for that long in my house!

If you don't fancy baking one yourself visit http://www.englishchristmascake.com and they will do it for you!

Makes a 20cm / 8in Christmas Cake

• 150g/5oz raisins
• 125g/4.5oz dried dates, stoned and chopped
• 125g/4.5oz sultanas
• 100g/3.5oz candied cherries, rinsed
• 150ml/5 fl oz brandy
• 225g/8oz butter, plus extra for greasing
• 200g/7oz caster sugar
• 4 eggs
• grated rind of 1 orange
• grated rind of 1 lemon
• 1tbsp black treacle
• 225g/8oz plain flour 
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 tsp mixed spice
• 25g/1oz toasted almonds, chopped
• 25g/1oz toasted hazelnuts, chopped
• 750g/1lb 10oz marzipan
• 3 tbsp apricot jam, warmed
• 3 egg whites
• 650g/1lb 7oz icing sugar
• Edible decorations of your choice

The recipe which I use states to make this Christmas Cake AT LEAST 3 weeks prior. I will be making it in September this year.

1. Put all the fruit in a bowl and pour over the brandy. Cover and leave to soak overnight.
2.  Preheat the oven to 110C/225F/Gas Mark 1/4. Grease a 20cm/8in cake tin with butter and line it with grease proof paper. Cream the remaining butter and the caster sugar in a bowl until fluffy. Gradually beat in the eggs. Stir in the citrus rind and treacle. Sift the flour, salt, baking powder and mixed spice into a separate bowl, then fold into the egg mixture. Fold in the soaked fruit and brandy and the nuts, then spoon the mixture into the prepared cake tin.
3. Bake in the preheated oven for at least 3 hours. If it browns too quickly cover with foil. The cake is cooked when a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool on a wire rack. Store in an airtight container until required.
4. Roll out the marzipan and cut to shape to cover the top and sides of the cake. Brush the cake with the jam and press the marzipan on to the surface. Make the icing by placing the egg whites in a bowl and adding the icing sugar a little at a time, beating well until the icing is a very thick and will stand up in peaks. Spread over the covered cake, using a fork to give texture. Decorate your Christmas Cake as you wish with the edible decorations of your choice.

Ornament Cake Balls

Christmas, along with being a time of joy and giving is also a time when we try and out do one another (whether we like to admit it or not) in the sweets we bake and the crafts we make. And combining the two with the seasonal touch will make for a perfect gift, centerpiece or even a tree decoration. This very special treat is an adaptation of super popular cake balls. We will be using the same principles only we will tweak the shapes a little!

Photo by: http://www.cakecentral.com

While this project is not completely suitable for children to make they can definitely help out quite a bit as long as there is an adult around to help out and supervise. Cake balls are very, very versatile so you will have a lot of options to choose from as far as flavors go!

Photo by: http://cupcakestakethecake.blogspot.com

What you will need to create your treats:
- One package of cake mix along with the ingredients to make it (any flavor, or you can make it from scratch).
- One can of frosting, again any flavor you wish.
- A bag of white chocolate chips.
- Edible coloring pens.
- Food coloring.
- Decorating gel, as many tubes as you want in any colors.
- A pack of lolly-pop sticks.
- Wax paper.
- An assortment of sprinkles.

Photo by: http://www.cakecentral.com

How to make the treats:
- Bake the cake according to the instructions on the cake mix box.
- Once the cake has baked, let it cool off enough so you can handle it. Take a big plastic bowl and crumble your cake into it, then add the icing. Mix it all in good until you get a smushy weird mass.
- You should let the cake and icing mix chill for at least two hours before shaping the balls.
- Once your mixture has chilled shape the small bite size balls. A melon scoop helps if you want perfect shapes but is not necessary. You should freeze the balls at least six hours before dipping them, just make sure that they aren't frozen solid!
Alright now comes the decor part. You will want to work in small batches and quick.
What we will be creating is Christmas Ornaments.
- In a small bowl melt enough white chocolate chips for your batch of Christmas Ornament cake balls, add a couple of drops of your preferred food coloring until you get a color you are happy with. You might want to figure out your color scheme beforehand, this will be the base color of the ornaments.
- Using a toothpick or a fork dip the cake balls into the chocolate and then lay them down on wax paper covered plate. Repeat until all of them are finished.
- Let the balls sit so the chocolate can solidify. After the chocolate has set you can use the edible markers, the decorating gel, fondant and sprinkles to draw designs and decorate the ornaments.

Photo by: http://inspired-by-chocolate-and-cakes.com

Another thing you can do is melt the white chocolate chips once again and color them, then using a narrow tip squeeze bottle you can decorate the ornaments by drawing on them. If you wish you can also stick lolly-pop sticks into the cake balls.