Boiled Fruitcake - Christmas Cake Recipes

Ingredients

* 2 cups chopped dried mixed fruit
* 1 cup roughly chopped glace cherries
* 1/4 cup candied mixed citrus peel
* 1/2 cup chopped walnuts
* 1 1/2 cups white sugar
* 3/4 cup butter
* 1 cup milk
* 1 teaspoon mixed spice
* 1/2 teaspoon baking soda
* 2 2/3 cups sifted self-rising flour
* 2 eggs

Method:

1. Preheat oven to 325 degrees F (160 degrees C). Line one 8x3 inch round cake tin with parchment paper.
2. In a medium saucepan, combine mixed fruit, cherries, citrus peel, walnuts, sugar, butter, milk, mixed spice, and baking soda. Bring to a boil, and simmer for 5 minutes. Let the mixture cool to room temperature.
3. Stir in flour and eggs. Pour into the prepared pan. Wrap outside of pan with brown paper or newspaper.
4. Bake at 325 degrees F (160 degrees C) for 40 minutes, then reduce temperature to 300 degrees F (150 degrees C), and continue to baking cake for 1 1/2 hours. Remove cake from oven, and allow to cool in the tin for 5 minutes, then turn it out onto a cooling rack, remove paper, and cool completely. Cake can be stored for up to 6 months wrapped in foil and in an airtight tin.

Pumpkin Cheesecake - Christmas Cake Recipes

Ingredients

* 3/4 cup graham cracker crumbs
* 1/2 cup ground pecans
* 2 tablespoons white sugar
* 2 tablespoons brown sugar
* 1/4 cup butter
* 3/4 cup white sugar
* 3/4 cup canned pumpkin
* 3 egg yolks
* 1 1/2 teaspoons ground cinnamon
* 1/2 teaspoon ground mace
* 1/2 teaspoon ground ginger
* 1/4 teaspoon salt
* 3 (8 ounce) packages cream cheese
* 3/8 cup white sugar
* 1 egg
* 1 egg yolk
* 2 tablespoons heavy whipping cream
* 1 tablespoon cornstarch
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon lemon extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
3. Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
4. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.