2 Stunning Christmas cake recipes that will have your guests salivating

It’s beginning to look a lot like Christmas, and if Figgy pudding and yule log Christmas cake are on your mind, we’ve got the recipes for you. Those who are curious in the origins of the famous Christmas cake should know that plum porridge is a quintessentially British ritual that must be cooked on Christmas Eve. It was intended to fill their stomachs after the fast.

What began as a porridge with dried fruit, honey, and spices has now grown into the delectable X-mas cake. This decadent treat is currently prepared in many countries throughout the world, and practically every location has its own form of Christmas cake. While some people prefer fragrant spirits in their fruitcakes, others prefer a strong liqueur such as rum, brandy, or whiskey. Without further ado, here are some lovely Christmas cake recipes.

  1. A decadent and moist fruit cake

Many folks prefer to marinate the nuts and fruit in liquor for months before baking. But if you can’t bear the thought of being so patient, this quick recipe is for you. Because you don’t have to soak the fruit overnight, this is a delicious dessert that you can make even if you have unexpected dinner guests. While the fruit cake can be eaten on its own, it is equally delicious when slathered with velvety custard. It can also be made ahead of time and refrigerated for a few days. If you’re making it for your kids, leave out the booze and go all out on the decorations for a fantastic dinner!

  1. Jamaican Black Christmas Rum Fruit Cake

If you’ve been yearning rum X-mas cake all season, there’s no better way to satisfy your appetite than with a Jamaican black rum cake. It is so flavorful and aromatic that your guests will be delighted with your baked delicacy. While rum or whisky are traditional choices, if you want to add some spice to your food or enjoy citrus flavours, you can experiment with different types of alcohol. Orange liqueur is a good alternative, as is cherry brandy or amaretto, which is commonly used in Italian desserts.

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