Cream together the butter and sugar until light and fluffy add the eggs one at a time and mix until fully incorporated if the mix looks like it 39 s beginning to curdle add a spoon of flour add the milk and mix once all the eggs and milk has been added continue to mix until the mixture is light and fluffy
Stream the vegetable oil into the egg yolk mixture while mixing on a medium speed mix until well combined add in half or your egg whites to your egg yolk mixture and using a spatula gently fold together until just combined then sift in your dry ingredients and gently fold through until just combined
Using an electric whisk beat the butter and sugar together until pale and fluffy crack the eggs in one at a time and whisk well scraping down the sides of the bowl after each addition add the lemon zest vanilla flour milk and a pinch of salt whisk until just combined then divide the mixture between the two tins step 3 bake in the
How to make delia smith light fruit cake preheat oven set the oven to 170 c 325 f gas mark 3 chop ingredients chop the walnuts pineapple apricots cherries candied peel angelica and crystallized ginger into small pieces mix in a large bowl sift the flour add the sugar ground almonds salt butter eggs and brandy
Bake in the preheated oven on the middle rack at 180 degrees c 350 degrees f for 35 40 minutes keeping an eye on it the cake is done when the top is golden and a skewer inserted in the middle comes out clean to make the syrup mix the lemon juice with 75 g of sugar
Method preheat the oven to 180c 160c fan gas 4 grease and line two 20cm 8in sandwich tins break the eggs into a large mixing bowl then add the sugar flour baking powder and butter mix
Method heat the oven to 180c 160c fan gas 4 grease two 18cm 7in cake tins and line the bases with baking paper cream the butter and the sugar together until pale and fluffy
Step 2 make the cake batter in a large bowl add the flour sugar butter eggs baking powder and salt using an electric mixer beat the mixture on low speed until well combined scraping down the sides of the bowl as needed do not overmix as this will make the cake tough
Heat oven to 170c 150c fan gas 3 butter a deep loose bottomed 18cm cake tin and line the base with baking parchment beat the butter and caster sugar together with an electric whisk until fluffy and pale in colour crack the eggs in one at a time beating well after each addition then stir in the lemon zest
Cool for 10 minutes in their tins then turn out onto a wire rack to cool completely step 3 whip the cream icing sugar and vanilla to soft peaks put the jam into a bowl and add 1 tbsp of boiling water to loosen to a drizzle able consistency put one of the sponges onto a serving plate then spoon over the cream
Split the mixture equally between the pre prepared tins use the back of a spoon to spread the mixture evenly in the tins bake for 30 35 minutes to check if the cake is cooked insert a skewer into the centre and if it comes out clean the cake is ready leave the cake to cool in the tins for about 10 minutes
Preheat oven to 180c 350f in a bowl whisk the flour baking powder and salt until combined in a separate mixing bowl combine the eggs vanilla and sugar whisk for 1 1 2 2 minutes on medium speed until the mix has slightly thickened and lightened in colour whisk in the oil
Sift the self raising flour 225g and baking powder 2 tsp into a large bowl add the remaining ingredients 4 eggs 225g soft margarine 225g caster sugar 6 drops of vanilla extract and 2 tsp milk and beat until thoroughly mixed pour into the tin s bake for 30 35 minutes to check if the cake is cooked insert a skewer and if it comes
Preheat your oven to 140 c 120 c fan gas mark 3 then grease a 23cm x 13cm loaf tin cream the butter and sugar together until pale and fluffy then whisk in the eggs one by one fold in the flour and baking powder then add the cinnamon mixed spice and milk stirring until smooth gently fold in the fruit then spoon the mixture into the tin
Remove from the heat and let it cool slightly in a large bowl sift the flour add the bicarb of soda ginger and mixed spices treacle mixture beaten egg and milk mix well to get a lump free batter line a 32x20 cm 12x8 inches baking tray with non stick paper and spread the batter evenly
Step 1 heat oven to 190c 170c fan gas 5 butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment step 2 in a large bowl beat together 200g golden caster sugar 200g softened unsalted butter 4 large eggs 200g self raising flour 2 tbsp cocoa powder 1 tsp baking powder ½ tsp vanilla extract 2
Place your second cake on top and then sprinkle over the 2 teaspoons of sugar to give the cake a light sparkly dusting eat immediately and with joy in your heart you will need 2 x 20cm 8 inch sandwich tins heat the oven to 180 c 160 c fan 350 f
Instructions preheat oven to 160c 315f gas 3 grease a loaf tin using a little butter or spread or add a loaf tin liner beat spread and caster sugar together in a large bowl until pale and fluffy in the large mixing bowl gradually beat in the eggs until combined then fold in the flour fruit mixture and milk
Step 2 in a large pan mix the dried fruit butter sugar spices and a teacupful of water bring to the boil over medium heat and bubble for 10min set the mixture aside to cool step 3 in a
Preheat oven to 180 c 350 f 160 c fan for 20 minutes before starting the batter note 8 place shelf in the middle of the oven grease 2 x 20cm 8 cake pans with butter then line with parchment baking paper note 9 more pan sizes best to use cake pan without loose base if you can
For the batter cream butter and sugar until light and fluffy add in the eggs one at a time followed by molasses lemon juice and vanilla fold in the flour mixture alternately with orange juice finally add the dried fruits mix into the cake batter fold until they are well incorporated
The candied peel angelica and crystallised ginger need to be chopped smaller now take a large roomy bowl sift in the flour then add the caster sugar ground almonds salt butter eggs and brandy and using an electric hand whisk whisk everything thoroughly for about a minute until smooth and creamy now fold in all the fruits the nuts
Step 2 using an electric whisk or a tabletop mixer cream the butter and sugar together until fluffy and light beat in the eggs gradually in a small bowl mix the orange flower water with the zest and juice of the orange and lemon fold the flour then dried fruit pistachioes and ginger into the creamed mix followed by the juice and zest mix
This will be sprinkled later onto the base of the cake preheat the oven to 180 c and line a 20cm cake tin with baking parchment in a small bowl mix the flours baking powder and sea salt and set aside in a larger bowl whisk the eggs sugar and vanilla extract until light and fluffy keep whisking and slowly add the melted butter and
Our cookery team have compiled over 30 of their favourite christmas cake recipes for you to try 2024 hearst uk is the trading name of the national magazine company ltd 30 panton street
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