North East Family Fun : Easy Classic Christmas Cake Recipe (Inspired by Mary Berry) (2024)

FAQs

What is Christmas cake often eaten with in northern England? ›

In Yorkshire, Christmas cake is usually eaten with Wensleydale, a type of cheese produced in North Yorkshire. It's a tradition that dates back at least to Victorian times, according to food historian Peter Brears from Leeds.

Christmas cake is a type of cake, often fruitcake, served at Christmas time in many countries.

Put the flour, grated nutmeg, mixed spice, butter, sugar, eggs, chopped almonds, black treacle and the citrus zest into a large bowl and beat well to mix thoroughly. Fold in the soaked fruits. Spoon the mixture into the prepared cake tin and spread out evenly with the back of a spoon.

Many people say it needs to be eaten with Wensleydale, a type of cheese produced in North Yorkshire... Although some say that cheddar is the way to go. And others say the cake needs to be icing-free. Eating cheese with your Christmas fruit cake is actually a long-held Yorkshire tradition.

Victoria Sponge

Named after Queen Victoria herself, this classic British bake is an afternoon tea staple. The classic Victoria sponge cake is a light, two-tiered sandwich cake traditionally filled with whipped cream, jam, and fresh fruit.

Christmas cakes are also commonly made with pudding while a fruit cake uses butter, however there are Christmas cake recipes that do contain butter. The traditional Scottish Christmas cake, also known as the Whisky Dundee, is very popular. It is a light crumbly cake with currants, raisins, cherries and Scotch whisky.

This is a question I get asked a lot and my answer is early November. Yes this seems early, but there are two key things that make a Christmas cake extra tasty and that is…

You can use rum, brandy or whisky for spice, or if you like citrus flavours, try an orange liqueur. Cherry brandy and amaretto will also work well if you prefer these.

Hence, a cruel saying: Japanese women who remained unmarried past the age of 25 used to be referred to as Christmas cakes, implying that they had passed their use-by date.

Did you know that the of eating fruitcake around the holidays stemmed from Great Britain? The traditional Christmas dessert isn't at all similar to the candied peel and citron cakes you might think of when “fruitcake” is mentioned. Called Christmas cake or plum cake in Great Britain, the dessert dates to Roman times!

Why is my Christmas cake dry? ›

The ratio of wet to dry ingredients determines a cake's moisture level. If there's simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there's too much milk and not enough flour, a cake will taste too wet. Finding the right balance between wet and dry ingredients is key.

There are many types of alcohol that can be used for soaking fruit cake, but the best options are generally going to be those that are high in sugar content. This includes options like rum, brandy, whisky, and port wine.

Grease and line pans with brown paper, waxed paper, or parchment. Grease again. Cut paper about 1 inch taller than pans. Fill pans a little over half full with batter.

Of course not! With some people making their Christmas cakes in the early autumnal months, don't panic if you haven't started yours yet! This easy recipe means you still have time. We will be decorating ours to look like a Christmas Pudding.

Strong, flavourful spirits with a high ABV are ideal for feeding fruitcakes. You can use rum, brandy or whisky for spice, or if you like citrus flavours, try an orange liqueur. Cherry brandy and amaretto will also work well if you prefer these.

According to food historian Peter Brears, the creative combo comes from the Victorian era, specifically in Wensleydale, Yorkshire. Wensleydale is also home to an eponymous cow's milk (formerly sheep's milk) cheese that, at the time, was made only during the summer and reached maturity right around the Christmas season.

Panettone, Italy

Originating from Milan, Italy, this cake has become one of the most popular Christmas cakes around Europe and in many parts of the world. The panettone is a dome-shaped spongecake with a sweet, yeasty taste. Similar to sourdough, this cake needs to be proofed three times before it is baked.

Make the royal icing recipe and then spread it over the marzipan-covered cake with a flat palette knife in either a smooth layer or swirled to make little peaks all over the surface of the cake. Decorate as you wish with silver or gold sugar balls, Christmas ornaments, or other festive decorations.