Make ahead cake for Xmas that isn't Xmas cake

[Mumdiva99]

Hi, I am entertaining at Christmas and would like to make a cake to serve but possibly not an actual Christmas cake. (Because they are so large and delicious I finish it all myself before new year!!)

Is there something else I can make around beginning of November, will feel quite luxurious, doesn't compete with other family members Xmas cakes and bonus points if it can be gluten free....but not essential as I can do something else too.

I remember buying Australian Christmas cake a few years which was very fruit rich....maybe something like that....or I saw prunes mentioned in another thread they might be nice or something with pineapple....

A dead easy one is a pineapple boiled fruit cake, always moist and delicious!

www.food.com/recipe/pineapple-boiled-fruit-cake-524322

My kids only eat sponge cake and don't like the texture of lumpy fruit cake.

I make a Christmas Wreath cake, making the sponge in October or November and freezing it. bring it out of Christmas eve to ice it.

You need a Wreath shaped tin (a bundt cake tin is ideal).

Make enough standard chocolate sponge batter for about half the volume of the tin. Make another batch of sponge batter into which you add a jar of liquidised mincemeat (as in, mincepie filling - any nonUK persons reading please understand this is not meat) and some red food colouring plus a bit of extra baking powder to counteract the heaviness of the pureed fruit. Fill the tin with alternating spoonfuls from each mixture so that the final effect will be dappled. Bake till a knife comes out clean. Cool and freeze.

I'm going to do that pineapple cake next week. (If ocado deliver my tinned pineapple.....it's been hard to get in the last year! Lol...1st world problems....I ordered 2 tins this week as it was in stock).

A Sacher Torte will freeze well and can be made festive with the addition of holly leaves and berries or dried raspberries and slivered pistachios.

I have a recipe for a flourless chocolate cake (eggs, butter, sugar, chocolate and coffee) that also freezes well. Again, it can be decorated though it is usually served with whipped cream.

@alfonso yes please to the chocolate cake recipe. My aunt is celiac so I have to have something for her.

@Mumdiva99. Happy to help.

I’m gf, df so ask for tips if you would like.

[quote Mumdiva99]@alfonso yes please to the chocolate cake recipe. My aunt is celiac so I have to have something for her.[/quote]
Am going in to a meeting now but will share when I'm free.

Sri lankan Christmas/love cake is lush. Or a spicy apple and ginger cake could be festive

@Mumdiva99

I'm going to do that pineapple cake next week. (If ocado deliver my tinned pineapple.....it's been hard to get in the last year! Lol...1st world problems....I ordered 2 tins this week as it was in stock).

I haven't been able to get crushed pineapple for ages, but I've been using pineapple chunks and then blasting them juice and all with a hand blender, it's turned out fine! I always stick extra spice in too.

Picked up the recipe card for this cake on Monday from Waitrose.

Thought I might decorate it with nuts and edible gold glitter for Christmas.

www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/c/chocolate-spice-and-honey-cake.html

This is an American recipe so I have translated cups to mugs. If you don't have access to a measuring cup, my advice would be to use a standard-sized coffee mug.

Mocha fudge cake

1 mug strong coffee
1 pound semisweet chocolate, ie not drinking chocolate but something like Lindt 72% or any other good quality chocolate
2 mugs sugar
1 whole packet of butter (salted or unsalted as per your preference)
8 eggs, lightly beaten

Preheat oven to 250 degrees, ie low oven. Butter a round 9" x 3" cake tin with a removable bottom. Line the tin with aluminium foil - you will need to use two pieces that you join together by folding and make it as smooth and liquid-tight as possible as you don't want the batter to leak. Make sure that the foil goes over the side of the tin.

In a large saucepan over low heat, combine the coffee, chocolate, sugar and butter. You don't want the mixture to boil but you do want the chocolate and butter to melt. Stir it constantly until it is about as hot as a hot bath (approximately 130 degrees).

Remove from heat and gradually stir in the beaten eggs.

Pour batter into tin and bake for approximately 90 minutes. Don't worry if the centre seems uncooked as it will firm up as it cools. Let it cool, then wrap in more foil. You can chill it for one week or store it in the freezer for up to three months.

Top with sweetened whip cream, hazelnuts and shaved chocolate.

Does this make sense? If not, please let me know and I will clarify.

It makes sense but looks like a heart attack in a cake.

Sorry I should have said, Thank you Alfonso.

Panforte, just replace the flour with GF
www.thewednesdaychef.com/the_wednesday_chef/2010/12/tartines-panforte-with-candied-quince.html

I do think candying quince a step too far.... but I was thinking of making some of this for presents.

Oh wow. I bought three quince last week. Candied quince coming up.

Candied quince is amazing, but one heck of a faff, I made some yesterday.

A good selection of fruit and nuts can be found here wiltonwholefoods.com/search?controller=search&orderby=position&orderway=desc&search_query=Candied&submit_search=

@postdatedpandemic do you think, if I made up the syrup on the stove, I could do the quince in the slow cooker? I normally use the slow cooker to just poach them.

@TheSandgroper the slow cooker is good for poaching quinces but to get candied you need more heat and most importantly evaporation. There is a heck of a lot of sugar involved and you need to get the water to leave the pan, so you get left with jewel like fruit and sticky yummy almost toffee like syrup (which can then be diluted and used to make Turkish delight).

@Postdatedpandemic. Thanks for that. I know what you mean. I don’t mind a bit of a faff so will give it a go in a couple of days.

How about Stollen?

I’m making a Jamaican black cake which is a bit like a fruit cake but the fruit is ground to a paste so not as obvious and then it’s all soaked in lots of rum. Haven’t made it before but have eaten someone else’s and to was amazing - and I don’t usually even like rum!