Thanks to CSR Sugar, there is no need to fret in the kitchen this year because they have you covered with deliciously delightful Christmas recipes.

With all of the recipes entailing no more than 7 steps, this is sure to be your easiest year in the kitchen yet.

Christmas Cake Present Fruit Cake

Preparation time: 20 mins
Cooking time: 2 hrs
Serves: 20

Ingredients:
1kg dried fruits (raisins, mixed
fruit, sultanas)
100g dried figs, chopped
¾ cup brandy
½ cup orange juice
225g butter, diced and softened
1 cup CSR Dark Brown Sugar
2 tbs CSR Treacle
4 eggs
1½ cups plain flour
½ cup self-raising flour
2 tsp ground cinnamon
1 tsp mixed spice

CSR Pure Icing Sugar, to decorate

Method:
1. Pre-heat oven to 150°C (130°C fan-forced). Lightly grease and line a deep 20x 20cm cake pan with three layers of baking paper.

2. Combine dried fruits and figs in a large saucepan with brandy and orange juice. Mix well over low heat for 8 mins until liquid is absorbed and fruit softened. Set aside to cool.

3. Beat butter and sugar in a large bowl of an electric mixer until pale and creamy. Mix in the treacle. Add eggs one at a time until well incorporated. Fold in flours and spices.

4. Add fruit mixture to batter, mixing until well combined. Pour batter into prepared cake pan and smooth the top. Bake for 2 hours, or until an inserted skewer comes out clean. Allow to cool in the pan before removing to a cooling rack to cool completely.

5. For serving; place cooled cake onto serving plate and using preferred stencil, place over top of cake and dust heavily with icing sugar.

 


Gingerbread Layer Cake

 

Preparation time: 30 mins
Cooking time: 18 mins
Serves: 10

Ingredients:
185g butter, diced
1 cup CSR Caster Sugar
½ cup CSR Golden Syrup
2 extra large eggs
2 cups plain flour
1 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground allspice
250ml warm milk
1 tsp bi-carbonate of soda
300g butter, diced and
softened
2 x 250g pkts CSR Buttercream Icing Mix Vanilla
1½ tbs water

Method:
1. Pre-heat oven to 180°C (160°C fan-forced). Line and lightly grease 3 x 20cm
round cake tins.

2. For the cake, combine butter, sugar and golden syrup in a saucepan and heat gently until butter has melted. Allow to cool slightly.

3. Whisk eggs into butter mixture one at a time until well incorporated. Add flour and
spices, mixing well.

4. Combine warm milk and bi-carb in a small bowl. Add to batter and mix until smooth.

5. Pour mixture evenly between cake pans and bake for 18 mins. Allow to cool, then remove to a rack to cool completely.

6. For the icing, beat butter in a large mixing bowl until soft and creamy. Gradually add icing mix and water until smooth. Transfer half to a piping bag with a round nozzle.

7. To assemble, place one cake onto a serving plate and pipe a layer of buttercream icing on top extending to the edge of the cake. Place the second cake on top and press down slightly. Repeat icing layer and then top with remaining cake. Using a spatula, smooth the icing around the outside for a “naked cake” look. Finish with dollops of extra buttercream icing on top and Christmas decorations.

 

Santa Hat Cupcakes

 

Preparation time: 20 minutes
Cooking time: 20-22 minutes
Makes: 24

Ingredients:
125g dark chocolate, chopped
1 cup water
125g butter, diced and softened
1¼ cups CSR Caster Sugar
3 extra large eggs
2 cups plain flour
2 tsp baking powder
¼ cup cocoa

Decoration:
300g butter, diced and softened
2 x 250g pkt CSR Buttercream Icing Mix, Vanilla
1½ tbsp water
Red food colouring

Method:
1. Pre-heat oven to 170°C (150°C fan-forced). Line 24, ½ cup capacity muffin pans with paper cases.

2. Combine chocolate and water in a saucepan and heat gently until chocolate has melted. Allow to cool.
3. Place butter and sugar into the bowl of an electric mixer, beating until pale and creamy. Add eggs one at a time, mixing well between each addition.

4. Sift the flour, baking powder and cocoa. Gradually fold into the butter mixture until well combined. Add cooled chocolate mixture, beating until smooth. Spoon mixture between patty cases and bake for 20 minutes until top springs back when pressed. Remove to a cooling rack to cool completely.

5. For decorating; place butter in a large mixing bowl. Beat with electric beaters until soft and creamy. Gradually add icing mix and water until mix is smooth. Remove 2/3 of the buttercream icing to another bowl and add drops of red food colouring to this until desired colour is reached. Transfer to a piping bag with a round nozzle and pipe red peaks on each cupcake. Transfer remaining vanilla buttercream icing into a piping bag with a star shaped nozzle and pipe small amounts around edge of cake to resemble the fluff on a santa hat. Finish with a small amount on the top of the red hat. Refrigerate until required.

 

Snowman Cupcakes

 

Preparation time: 15mins
Cooking time: 20-22mins
Makes: 12

Ingredients:
125g butter, diced and softened
¾ cup CSR Caster Sugar
2 extra large eggs
1 tsp vanilla extract
1½ cups self-raising flour
½ cup plain flour
¾ cup milk
150g butter, diced and softened
250g pkt CSR Buttercream Icing
Mix, Vanilla
3 tsp water
White marshmallows, licorice strips, coloured sprinkles, orange smarties, edible eyes
and pretzel sticks

Method:
1. Pre-heat oven to 190°C (170°C fan-forced). Line 12, ½ cup capacity muffin pans with paper cases.

2. Beat butter and sugar in the bowl of an electric mixer until pale and creamy. Add eggs one at a time, mixing well. Mix in vanilla extract.

3. Fold in flours and milk alternately until combined and mixture is smooth. Spoon mixture between patty cases and bake for 20-22 mins until just golden. Remove to a cooling rack to cool completely.

4. For the Icing, beat butter in a large mixing bowl until soft and creamy. Gradually add icing mix and water until smooth. Transfer to a piping bag with a round nozzle.

5. Pipe icing onto each cupcake and top with a white marshmallow. Decorate with licorice for scarf, coloured sprinkles for buttons, orange smartie for nose and position the eyes with more icing. Finish with pretzels sticks for arms.

 

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