Royal Christmas Cake

Filled with candied fruits and nuts, then topped with snowy-white frosting, this cake is a Christmas dessert recipe that will be memorable.



by 2  people


add your rating
add a comment
Servings: 16
Prep Time: 45 mins
Related Categories: Cake, Christmas, Christmas Desserts, Desserts
Recent Activity:
 
savings in
 
Ingredients
  • see savings
    On Sale
    2   cups 
    all-purpose flour
  • see savings
    On Sale
    1   teaspoon 
    ground cinnamon
  • see savings
    On Sale
    1/2  teaspoon 
    baking powder
  • see savings
    On Sale
    1/4  teaspoon 
    baking soda
  • see savings
    On Sale
    1/4  teaspoon 
    ground nutmeg
  • see savings
    On Sale
    1/4  teaspoon 
    ground cloves
  • see savings
    On Sale
    1 1/2  cups 
    currants
  • see savings
    On Sale
    1 1/2  cups 
    dark or golden raisins
  • see savings
    On Sale
    1 1/2  cups 
    diced mixed candied fruits and peels
  • see savings
    On Sale
    1   cup 
    candied red and/or green cherries
  • see savings
    On Sale
    1/2  cup 
    almonds, ground*
  • see savings
    On Sale
    4   
    eggs
  • see savings
    On Sale
    1   cup 
    granulated sugar
  • see savings
    On Sale
    3/4  cup 
    butter, melted
  • see savings
    On Sale
    1/2  cup 
    rum, brandy, or orange juice
  • see savings
    On Sale
    3   tablespoons 
    lemon juice
  • see savings
    On Sale
     
    Rum, brandy, or orange juice (about 1/3 cup)
  • see savings
    On Sale
    1  8  ounce can 
    almond paste
  • see savings
    On Sale
    1   
    Royal Icing (see recipe below)
Royal Icing
  • see savings
    On Sale
    4   cups 
    sifted powdered sugar
  • see savings
    On Sale
    1/2  cup 
    water
  • see savings
    On Sale
    1/4  cup 
    meringue powder
  • see savings
    On Sale
    1   tablespoon 
    vanilla


Directions
1.
Grease bottom and sides of two 9x1-1/2-inch round baking pans. Line bottoms with waxed paper. Grease paper; sprinkle bottom and sides of pans lightly with flour; set aside. Stir together flour, cinnamon, baking powder, baking soda, nutmeg, and cloves. Stir in currants, raisins, fruits and peels, cherries, and almonds. Set aside.
2.
In a medium bowl beat eggs slightly with a fork. Add granulated sugar, butter, 1/2 cup rum, and lemon juice; stir until combined. Stir egg mixture into fruit mixture; pour into prepared pans.
3.
Bake in a 300 degree F oven for 1 to 1-1/4 hours or until a toothpick inserted near the center comes out clean. (If necessary, cover pans loosely with foil after 1 hour to prevent overbrowning.) Cool in pans on wire racks 20 minutes; loosen edges. Remove cakes from pans. Cool thoroughly on wire racks.
4.
Wrap layers separately in 100-percent cotton cheesecloth moistened with additional rum, brandy, or juice. Wrap with foil or place in large self-sealing plastic bags. Store in the refrigerator for 1 to 2 weeks. Remoisten cheesecloth with a little additional rum if it becomes dry.
5.
To assemble, up to 2 hours before serving, unwrap cake layers. Place 1 cake layer, top side down, on a serving plate. Spread with half of the almond paste. (Or, if paste is too thick to spread, divide in half and shape into balls. Place each ball between 2 sheets of waxed paper; flatten slightly. With a rolling pin, roll each portion into a 9-1/2-inch circle; trim to form a 9-inch circle. Remove top sheet of paper from 1 circle; invert onto cake. Remove remaining paper).
6.
Spread about 3/4 cup of the Royal Icing over almond paste on first cake layer. Add second cake layer, top side up; spread or top with remaining almond paste. Frost top and sides of cake with remaining Royal Icing. If desired, garnish with bay leaves (do not eat). Let stand at least 30 minutes to allow Icing to set. Serve within 2 hours of frosting. Makes 16 servings.
Royal Icing
1.
Combine powdered sugar, water, meringue powder, and vanilla. Beat with an electric mixer on high speed 7 to 10 minutes or until very stiff. Use immediately; cover icing in bowl with damp paper towel or with plastic wrap while working to prevent drying. Makes about 3-1/2 cups.

Note
  • * Use a grinder, blender, or food processor to grind nuts.
Nutrition information
Per Serving: cal. (kcal) 565, Fat, total (g) 16, chol. (mg) 76, sat. fat (g) 6, carb. (g) 98, fiber (g) 2, pro. (g) 7, vit. A (RE) 103.02, vit. C (mg) 2.36, sodium (mg) 139, calcium (mg) 70.68, iron (mg) 2.7, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
Southwestern Breakfast Tostadas
Southwestern Breakfast Tostadas

Mash the beans slightly so they absorb the flavors of the other ingredients.

 Articles
7 Super-Easy Cake Mix Christmas Cookies: Best of the Blogs
... Christmas Cookies Who knew plain old regular white cake mix could be so ... festive! Thank you, Kadie over...It seems we just never have enough Christmas cookies on hand this time of year. Just when we get a... -- picky bunch.) So we're eminently grateful to some of our favorite food bloggers for Christmas cookies we... read more...
Molten Chocolate Cake with Cherry Compote: A Sweet Treat for Two
... most ambitious recipe yet, Molten Chocolate Cake with Cherry Compote. A cake that's cooked... first two recipes, however, I felt up to the challenge. To make sure his chocolate cake is perfect...-licking opportunities, so I was nearly full before I ever had a finished cake. The first tasty step is to melt down... read more...
25 Days of Christmas Cookies: Chocolate Crinkles
...WAKE UP! It's Christmas morning. And you still have one more recipe for cookies to turn out. (No... Crinkles? Seriously, what were you thinking? You say you made PLENTY of Christmas cookies already? Yes... Chocolate Crinkles is because they are the LAST in our series of 25 Days of Christmas Cookies. Come on. Don... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products