Does anyone know of a quick christmas cake recipe?

Take any basic cake recipe with eggs and add:


cinammon+gloves in powder


grated almonds


chocolate chips


fresh juice form one small orange and/or some brandy- then you need to add more flour, of course.


When ready, cover with melted chocolate -form waves with a fork.


extra decoration when chocol. cooled: i cut 4 small branches form the christmas tree -real or not -, stuck them in th emiddle of the cake and in their middle i put small red christmas-tree balls.


Then with a small strainer I springle everything with powder sugar.Does anyone know of a quick christmas cake recipe?
yes go to tesco and buy one, i make my own tesco cake every year, just take the top off and add your own, xDoes anyone know of a quick christmas cake recipe?
Quick recipe: Just get a regular fruitcake recepie.





http://southernfood.about.com/od/christm鈥?/a>





That doesn't mean it's any good.


A proper christmas cake needs to mature for a good couple of months. Too late now. :-(





Good luck though.


Cheers.
this is more like a cobble it's so easy and good.


you take whatever type of pie filling you like I usually do cherry you pour one can in to a 9x13 pan spread -take a box of yellow cake mix pour it on top and cut up slices of butter all over the top of it... I believe it's 350 for about 30 min but just keep checking until the cake top is light brown it's so good and easy!
Ingredients





1 1/2 cups (12oz) raisins


2 cups (1lb) currants


1 1/2 cups (12oz) sultanas


1/2 cup (4oz) almonds


3/4 cup (6oz) mixed peel


1/2 cup (4oz) glace/candied cherries


grated rind of half a lemon and the juice of 1 lemon


1 1/2 cups (12oz) unsalted butter


1 3/4 cups (12oz) moist brown sugar


6 eggs


3 cups (12oz) plain flour


1/2 level teaspoon cinnamon


1/2 level teaspoon nutmeg


1 level teaspoon mixed spice


1 level tablespoon black treacle


at least 2 tablespoons brandy, rum or sherry as preferred plus extra to ';feed'; cake when baked.


(see measure conversions for more information)


Method





- Grease a 9-10 inch tin.


- Cream butter, sugar and grated lemon rind until light and fluffy.


- Beat in eggs, one at a time.


- Mix dry ingredients together well.


- Add to creamed butter etc.


- Combine thoroughly.


- Mix in the chosen alcohol and lemon juice (add a little extra if the mixture seems too stiff) to form a dropping consistency.


- Turn into lined tin, ensure there are no pockets of air and the surface of the mixture is flat.


- Tie a double band of brown paper around the tin - approximately 3 inches above the rim of the tin.


- Place in oven one rung below the middle at 160 degrees centigrade (323 F)


- Bake for 2 hours and then reduce heat to 150 degrees centigrade (302F)for a further 1 1/2 - 2 hours.


- Leave the cake to cool in the tin.


- Remove paper and turn cake upside down and make holes with a steel knitting needle or cocktail stick.


- Pour in extra spirit and leave cake upside down until the spirit has been absorbed.


- Wrap the cake in fresh grease proof paper and leave for at least 48 hours before icing.


- Before icing, the cake can be stored for up to 2 months wrapped in foil.


- Keep ';feeding'; the cake with alcohol until you are ready to put almond icing and then royal icing onto it