A few years ago my mother and I were trying to think of a twist on the traditional christmas cake – during the process this is something we played with – using dried tropical fruits finely chopped in place of some of the more traditional fruits. It was a moderate success. This year we tried again, and have improved the recipe marginally. Each time it gets a little better – but here is the current recipe.

One point of note, and I stress this to everyone who is making a traditional christmas cake – preparation of the fruit is everything, especially with mine or my mothers cakes. We believe in detail – so ensure that all sultanas and raisins are washed, dried and halved, removing any stems or damaged fruit.  I hate the thought of unwashed fruit, even if it does come from a packet marked prepared. Drying is essential to avoid a soggy, sad cake with all the fruit at the bottom. Also check other dried fruit to ensure they are good quality.

Ingredients::

8 oz plain flour
1½ tsp baking powder
¾ tsp ground mixed spice
¾ tsp ground ginger
¾ tsp ground cinnamon
¾ tsp freshly grated nutmeg
¾ tsp sea salt
1 oz candied peel – lime only
1 oz glace cherries
3 tbsp dark rum
3 tbsp limejuice
1 tsp of vanilla extract
6 oz softened butter
6 oz soft dark brown sugar
3 large eggs – room temperature
1 oz desiccated coconut, or 2 oz fresh
3 oz seedless raisins
3 oz golden sultanas
3 oz dried papaya
3 oz dried cherries – quarter
3 oz dried pineapple – unsweetened

Preparation of Fruit

Raisins and sultanas – these should be washed, dried and halved, removing any stems or damaged fruit. Check other dried fruit to ensure they are good quality.

Preheat over to 140 degrees Celsius

Sift flour, baking powder, ground mixed spice, ground ginger, ground cinnamon, nutmeg and salt into a baking bowl, put aside

Chop the candied peel finely and place in a bowl, along with the glace cherries, rum, lime juice and vanilla extract, cover and leave until required, then transfer to a liquidiser and blend until fairly smooth

In a separate bowl, cream together butter and soft brown sugar until pale in colour and smooth, beat in eggs (one at a time) adding a little flour with each egg

Stir in sieved dry ingredients along with prepared fruit and desiccated coconut. Add the candied peel/spirit/cherry mixture to the cake and continue mixing, test for dropping consistency. It should drop off the spoon in a few seconds. Continue mixing until mixture “shines”. If the cake is too dry, add a little milk

Cook for 1 hour and 45 minutes, checking after 1 hour and covering with greaseproof paper if the cake is browning too quickly. To test to ensure it is done, put a fine clean skewer into the centre of the cake – if it comes away clean, then the cake is done and can be removed from the oven

Do not open the door for the first hour of cooking, as it will sink

When cooled brush lightly with rum, wrap in greaseproof paper and store in an airtight container in a cool dark place. This cake will improve with age. Brush the top and sides (lightly) with rum once per week

I realise every daughter says this but my Mum does the best Christmas Cake. Its the most devine thing I have ever tasted, and it wouldn´t be Christmas without it. Served on its own, or with a slice of Wenslydale Cheese… its marvellous. Its uniquely her own because she does a rather unusual thing with the cherries – she puts them in a blender with the brandy and candied peel and whizzes them! It adds the most wonderful flavour to the cake, and it is a tip I would heartily recommend.

People would beg my Mum to make a cake. When she first invented the cake recipe that exists today she´d make one small cake, maybe two for the family. A year or two later we were mixing the cake by hand in a huge bread bowl – turning out 10 cakes for family and friends.

Ingredients
8 oz strong plain flour
1½ tsp baking powder
1½ tsp ground mixed spice
¾ tsp ground ginger
¾ tsp ground cinnamon
¾ tsp salt (not low salt)
3 tbsp – either Brandy / Sherry / Whisky or a mixture
1 oz glace cherries
1 oz candied peel
1 tsp almond extract
6 oz butter or margarine
6 oz soft brown sugar
3 large eggs – room temperature
1 oz ground almonds
6 oz stoned raisins
5 oz currants
4 oz sultanas
2 tbsp milk

Preparation of Fruit
Raisins/Sultanas – to be washed/dried/cut into small pieces, stems removed
Currants – to be washed and dried, stems removed – leave to dry overnight on a clean tea towel over a tray

It is important to pick through the fruit, remove any stems or damaged fruit.

Preheat over to 130 degrees Celsius.

Sift together flour, baking powder, ground mixed spice, ground ginger, ground cinnamon and salt into a baking bowl, put to one side.

Put candied peel, cherries, spirits and almond extract into a bowl, cover and leave until required, then transfer to a liquidiser and blend until fairly smooth.

In a separate bowl, cream together butter and soft brown sugar until pale in colour, beat in eggs (one at a time) adding a little flour with each egg.

Stir in sieved dry ingredients along with prepared fruit, ground almonds and the candied peel/cherry/spirit mixture, adding a little milk if needed.

Test for dropping consistency – mixture should drop off the spoon when tapped on the rim of the bowl – the mixture should “shine”

Cook until done – Use warmed darning needle or skewer to check. If it comes away clean it is done. We don’t do exact times in this house, but will let you know when we cook this next. Do not open the door for the first hour of cooking, as apparently it will sink.

When cooled brush lightly with Brandy, wrap in greaseproof paper and store in an airtight container. Store in a cool dark place. This cake will improve with age. Brush lightly with brandy once per week.

This is a very delicate cake which requires light handling.

Ingredients

• 25g (1oz) Cornflour
• 70g (2 1/2 oz) Plain Flour
• 2 tablespoons of good qualty cocoa powder
• 225g (8oz) Caster Sugar
• 1/2 Lemon
• 10 egg whites
• 2 pinches of salt
• 1 teaspoon of cream of tartar

For the Icing

• 50g (2oz) Plain or Bitter Chocolate
• 40g (1 1/2 oz) Butter
• 100g (4oz) Icing Sugar
• 4 tablespoons of milk
• 1 egg
• pinch of salt
• Vanilla Essense

Set the oven at Gas Mark 4 (180c or 350f)

Prepare a 25cm or 10inch springform cake tin with a ring mould capacity. Flour lightly (do not butter!).

Sieve the flour, cornflour, cocoa and half the caster sugar together into a bowl and resift twice more to make them really light. Hold the sieve as high over the bowl as possible.

Rub 2 large bowls with the cut surface of the lemon, and divide the egg whites between them. Add pinch of salt and a squeeze of the lemon juice to each. Whisk until light and fluffy (and begin to foam). Add half the cream of tartar, and whisk until they form firm peaks. Then whisk in half of the remaining caster sugar. Repeat with the second bowl of egg whites. When complete you should have a very stiff meringue mixture. Transfer both lots of whites into the largest bowl you have, making sure that the bowl is free of grease.

Sift some of the flour and cocoa mixture over the whites, covering the surface only very lightly, and fold in very carefully using a stiff spatula or metal spoon. You are trying to keep as much air in the eggs whites as possible.

Turn mixture into the prepared cake tin and run a knife around the edges. Smooth the top.

Bake in oven for 40 – 45 minutes, or until the top feels firm but springy.

Remove and invert over a wire wrack. Leave to cool thoroughly. Only then slide a knife around the edges and remove from the tin.

Icing

Melt the chocolate, add the butter and stir until smooth.

Put remaining ingredients into a bowl and whisk lightly until smooth. Add chocolate and butter mixture, and continue to whisk until bulky and smooth (5 minutes should do the trick using an electric mixer).

Slice cake in half, and fill middle with less than half of the icing. Spread the rest over the top.

I love coffee cakes, this one is a little different

1 cup butter (room temperature)
8 oz softened cream cheese
1 x 1.25 cups of caster sugar
2 large organic eggs
1 tsp vanilla extract
2 cups plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
1/4 cup whole milk
1 cup dark chocolate buttons (or Lindt thins, roughly chopped)
Topping:-
1/4 cup chopped pecan nuts
1 tsp ground cinnamon
1/4 cup of caster sugar

Set the oven to 350 degrees Fahrenheit
Lightly butter a 9? spring form cake tin

Place the butter, cream cheese and 1.25 cups of sugar into a bowl and beat until pale in colour
Whisk together the eggs and vanilla and beat into the butter mixture
Sift together the flour, baking powder, bicarbonate of soda and salt the add to the cake mixture – adding alternating with the milk
Lastly, stir in chocolate buttons
Pour the mixture into the cake tin
Put the topping ingredients into a small bowl and stir well to combine
Sprinkle over the cake mixture
Bake in the centre of a preheated oven for about 50 minutes or until a very fine skewer inserted near the centre comes out clean
Leave to cool for a quarter of an hour
Carefully run a knife around edge of the tin to loosen the cake
Remove sides of tin, place the cake on a cooling rack and leave to cool completely

One of my favourite fruits – blueberries not only look and taste great but contain antioxidants known as anthocyanidins, some of the strongest antidotes to oxidative stress.

Wholemeal Blueberry Cake

Ingredients:

- 1 cup caster sugar
- ¼ cup butter
- 2 tablespoons lemon juice
- 2 tablespoons lemon rind
- 2 large eggs
- ¾ cup plain flour
- ¾ cup wholemeal flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- ¼ cup of ground almonds
- 1½ cups fresh blueberries or bilberries

Sauce:
- 1 small punnet of blueberries
- 50 grams golden caster sugar
- 50 ml water

Preheat the oven to 180° Celsius
Lightly grease and line a Vienna ring mould

Method:

Place the sugar, oil, lemon juice and rind into a mixing bowl, beat until thoroughly combined, add the eggs and mix in. Sift the dry ingredients and add to mixture. Thoroughly mix all the ingredients together. Pour half the batter into a lined 8” ring tin, mix the ground almonds and blueberries together and scatter over the mixture in the tin, spread the remainder of the batter on top.

Bake until the cake is light golden brown and the top of the cake springs back when lightly pressed – approximately 1 hour.

Leave in the cake tin to cool a little.

Make the syrup by placing the fruit, sugar and water into a small saucepan, bring to boil ensuring sugar has completely dissolved, then simmer for about 5 minutes until a light syrup has formed. Drizzle over the cake and leave to cool.

Serve with clotted cream or vanilla ice cream.

Ingredients
8 oz Plain Flour
¼ tps Salt
4 oz butter
1 oz currants
1 oz soft brown sugar – light
3 tbs milk
Caster Sugar

Method
Sieve flour and salt, rub in the butter. Add the currants and sugar. Stir in the milk and about 1 tablespoon of water. Mix to a firm dough. Knead lightly and roll to half an inch thickness. Cut into 2 inch rounds. Place on a greased baking tray, then dredge tops with caster sugar. Bake in a fairly hot oven until golden brown, approximately 15/20 minutes.

This moist, shallow cake from Santiago de Compostea is probably the best known almond cake in Spain. It is traditionally decorated with scallop shell shape – made from confectioners sugar.

Serves: 8

Ingredients
Unsalted Butter & All Purpose flour for tin.
4 eggs
1/2 tablespoon grated lemon zest
1/2 tablespoon ground cinnamon
3/4 cup / 180ml Granulated Sugar
3 cups / 750ml Blanched Almonds, finely ground
1/3 cup / 80ml all-pupose plain flour
Confectioners Sugar / Icing Sugar for dusting

Method

• Preheat the oven to 200^oc / Gas 6.
• Butter a 9 inch round cake tin with 2-inch sides and dust with flour.
• In a large bowl, combine with eggs, lemon zest, cinnamon, and granulated sugar and whisk together until foamy.
• Add the almonds and mix.
• Add the flour a little at a time, mixing well. Continue to mix until all ingredients are incorporated and the batter is smooth.
• Transfer the batter to the prepared tin. Bake the cake for about 30 minutes, until a knife inserted into the centre comes out clean.
• Remove from the oven and, holding the cake tin 6 inches above the counter top, drop the tin onto the counter. This makes the cake easier to remove. Transfer to a wire rack and let cool in the tin until room temperture.
• Invert the cake into the rack, lift off the tin and place upright on a serving plate. To serve, dust the top with confectioners sugar.

I remember the day I had carrot cake for the very first time. I was in hospital. There were no other options left. I was devastated because all the chocolate cake and Manchester Tart had gone.

But I was depressed and wanted something sweet. Despite my adoration of all things vegetable I eyed the carrot cake with apprehension. I was prepared to hate it.

Then I took my first mouthful, and it was like a party on my tastebuds. The combination of flavours, textures and delightful vanilla cream frosting was, well, heavenly. It has been my favourite cake ever since that day. If I were ever to lose my remaining brain cells and agree to marry, this is the cake I would want served at my wedding – no other would do!

Ingredients – for the cake
5 medium-sized carrots – sliced
1 large orange -  juice and zest
125 ml Sunflower Oil oil
375 grams caster sugar
4 large eggs, separated
350 grams plain flour
15 grams Baking Powder
3 rounded teaspoons Mixed Spice

For the icing:
225g/8oz full fat soft cheese, at room temperature
65g/2½oz unsalted butter, at room temperature
400g/14oz icing sugar, sifted
1 tsp vanilla essence

Preheat the oven to 180 degrees Celsius or Gas Mark 4.

Grease a 30cm round cake tin with butter and lightly dust with flour – tap the bottom to shake off any excess flour.

Method

Place the carrots in a saucepan, just cover with water and add the orange juice and orange zest. Bring to the boil and cook until tender. Drain.

Put the carrots, sunflower oil, sugar and 4 egg yolks in to blender or food processor and blend to a puree. Leave to cool.

Whisk the egg whites until stiff and set aside.

Place the carrot puree in a mixing bowl and gently fold in the flour, mixed spice and baking powder. Mix well together. Gently fold in the egg whites. Pour the mixture into the prepared tin and bake for 40-45 minutes until golden and cooked. Remove from the oven and leave to cool on a wire rack.

To make the icing, cream the cheese and the butter together until smooth. Add the icing sugar and vanilla essence, and beat until smooth. This frosting is rich, thick and delicious. Spread the icing generously over the top of the cake.

Note: You can, if you wish, cut the cake in half. Make a little more icing [perhaps another half again] and put some of the icing on between the two halfs and sandwich together.

Alternatively you can make a cream to go in the middle with following -

500ml double cream
3 tbsp orange flavoured liqueur

Whisk the double cream until thick but not stiff and gradually stir in the liqueur.

There are some coffee delights in this world that cannot be matched – and this Austrian coffee cake is one of them.

Wonderful served with coffee at any time of the day. Delightful served as an after dinner treat.

Ingredients:

6 ounces Butter – softened
6 ounces Caster Sugar
6 ounces Self Raising Flour
1 pinch Salt
3 large Eggs
Coffee
Sugar
Brandy
½ pint Double Cream
Flaked Almonds

Method
Cream butter and sugar together until light and creamy, add the eggs one at a time and beat together thoroughly.

Sieve flour and salt into a baking bowl. Add to the creamed mixture folding in gently. Put mixture into a greased ring mould or cake tin if not available and bake at 190 degrees Celsius or Gas Mark 5 for 25 to 30 minutes.

Turn cake out on to a wire rack and allow to cool.

Make  ½ pint strong dark coffee, add sugar and brandy to taste. Replace the cake in mould, pour over the sweetened coffee and allow to soak overnight.

Turn out onto a serving plate and decorate with cream and flaked almonds..