Traditional recipes

Tipsy Fruity Yule Log recipe

Tipsy Fruity Yule Log recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Fruit cake

This recipe was given to me by an aunt in Canada. I would like to share this recipe with you.

20 people made this

IngredientsServes: 6

  • For the fruit filling
  • 25g/1oz raisins
  • 25g/1oz glace cherries
  • 25g/1oz candied peel
  • 2 pieces dried apricots, chopped
  • 25g/1oz dried cranberries
  • 100ml Brandy
  • For the chocolate Swiss roll
  • 3 large eggs
  • 85g/3oz caster sugar
  • 50g/2oz self-raising flour
  • 20g/¾ oz cocoa powder
  • 20g/¾ oz ground almonds
  • For the Crème au Beurre
  • 3 egg-yolks
  • 140g/5oz caster sugar
  • 200g/7oz unsalted butter, cut into small cubes
  • 1 tablespoon brandy
  • 1 teaspoon cocoa powder
  • 1 tablespoon hot water

MethodPrep:40min ›Cook:20min ›Ready in:1hr

  1. Soak the fruit in the brandy overnight.
  2. To make the chocolate Swiss roll: Whisk the egg and sugar with an electric food mixer till the mixture looks like thick whipped cream. Add ground almonds. Sieve flour and cocoa powder together then fold it into the egg mixture with a metal spoon.
  3. Pour the mixture into lined well greased Swiss roll tin (30cm X 20cm/ 12inX8 in). Bake towards the top of the oven (200C/400F/gas 6) for 10 to 12 minutes.
  4. Turn out on to a sheet of greaseproof paper, carefully peel off the lining paper and trim away the crispy edges. Roll up with the sheet of greaseproof paper inside to prevent sticking. Leave to cool.
  5. To make the crème au beurre: Place sugar in a pan with 6 tablespoons water. Gently dissolve. Bring to the boil and bubble for2-3 minutes to reach 107 C / 225 F.
  6. Whisk the egg-yolks in a food mixer. Drizzle the syrup gradually into the egg-yolks and whisk all the time until the mixture is thick and cold. Gradually whisk in the butter. Then add the brandy.
  7. Take half of the crème au beurre. Sitr in the brandy soaked fruits. Unroll the Swiss roll and remove the paper in the centre. Spread the brandied fruit crème mixture and roll up again.
  8. Take 1 teaspoon of cocoa powder, add 1 tablespoon of hot water to form a paste. Add the cocoa paste to the rest of the crème au beurre to make the chocolate crème.
  9. Cover the top of the Swiss roll with chocolate crème. Use a fork gently draw lines on the top to make it look like a log. Decorate with pine trees, robin or holly and berries. Dust with icing sugar on top to make a snow scene.

Recently viewed

Reviews & ratingsAverage global rating:(6)

Reviews in English (7)

this is an exalent recipe i cant wait to tri it-11 Dec 2011

I loved it but the kids didn`t ...You can`t please everyone-02 Feb 2010

This cake is too good for words.-23 Dec 2009


Sponge cake

Sponge cake is a light cake made with egg whites, flour and sugar, [1] sometimes leavened with baking powder. [2] Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. [3] The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). [4] Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognized today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge.


Recipe Summary

  • ½ cup sifted cake flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup white sugar
  • 3 eggs, separated
  • ¼ cup milk
  • ⅛ cup confectioners' sugar
  • 1 ½ cups whipped cream
  • 2 cups heavy whipping cream
  • 8 (1 ounce) squares semisweet chocolate, melted
  • ¼ cup butter, softened
  • ⅛ cup confectioners' sugar
  • ½ teaspoon green food coloring
  • 8 ounces marzipan

Preheat oven to 350 degrees F (175 degrees C). Grease a 15x10-inch jelly roll pan. Line with waxed paper. Grease paper.

Sift together flour, cocoa, baking powder, and salt.

Beat together sugar and egg yolks at high speed until light and fluffy. At low speed, alternately beat milk and flour mixture into egg mixture.

Using clean beaters, beat egg whites at high speed until stiff, but not dry, peaks form. Fold one third of beaten whites into batter. Fold in remaining whites. Spread batter in prepared pan smooth top.

Bake cake at 350 degrees F (175 degrees C) until set, 12 minutes.

Dust a clean cloth with confectioners' sugar. Turn cake out onto prepared cloth. Remove waxed paper. Trim cake edges. Starting with a long side, roll up cake, jelly-roll style. Transfer, seam-side down, to a wire rack to cool for 30 minutes.

Unroll cake remove cloth. Spread whipped cream over cake to within 1 inch of edges. Re-roll cake. Place, seam-side down, on serving plate.

To prepare frosting, in a small saucepan, bring heavy cream, melted chocolate, and butter to a boil over medium heat, stirring vigorously until blended. Remove from heat. Let stand until set. Spread frosting over top and sides of cake.

To prepare garnish, dust work surface with confectioners' sugar. Knead food coloring into marzipan until blended. Using a rolling pin dusted with confectioners' sugar, roll marzipan to a 1/8-inch thickness. Using a small knife, cut out leaves. Arrange leaves, cinnamon candies, and snowmen on top of cake and around plate. Dust with confectioners' sugar. Enjoy!


Chef's Notes:

I thought mine had too much buttercream, so I'd probably use two-thirds for this and save the rest for cupcakes.

If you have a favorite frosting or filling, it will work here. As long as you can slice it later, pretty much anything goes. You can also add a splash of milk to achieve a light, fluffy buttercream.

You can also drizzle the baked sponge with many delicious, possibly adult beverages, such as dark rum, kirsch, or raspberry liqueur, just to name a few.


Yule Log

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Share This Recipe

After those pre-dinner nibbles and the big dinner, there's still a tiny bit of room left for dessert. Better use it for our easy and tempting Yule Log. Go ahead, chop off a piece and enjoy!

What You'll Need

  • 3 / 4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 / 4 teaspoon salt
  • 3 eggs
  • 1 cup granulated sugar
  • 1 / 3 cup water
  • 2 teaspoons vanilla extract, divided
  • Grated peel of 1 orange
  • 2 cups confectioners' sugar, plus more for sprinkling
  • 1 / 3 cup unsweetened cocoa
  • 1 / 4 cup (1/2 stick) butter, softened
  • 1 / 4 cup milk

What to Do

  1. Preheat oven to 375 degrees F. Line a 10- x 15-inch rimmed rimmed baking sheet with aluminum foil and coat with cooking spray. In a small bowl, combine flour, baking powder, and salt mix well and set aside.
  2. In a large bowl, beat eggs until frothy. Gradually beat in granulated sugar, water, 1 teaspoon vanilla, and orange peel until well blended. Gradually beat in flour mixture just until smooth.
  3. Pour into rimmed baking sheet and bake 10 to 12 minutes, or until a wooden toothpick inserted in center comes out clean.
  4. Sprinkle a clean kitchen towel with confectioners' sugar and invert cake onto towel carefully peel off aluminum foil. While hot, roll cake and towel up jelly-roll style from narrow end and cool on a wire rack. When cooled, unroll cake, removing towel.
  5. In a medium bowl, beat confectioners' sugar, cocoa, butter, milk, and remaining 1 teaspoon vanilla until creamy. Reserve 1/2 cup of frosting and spread remainder over cake. Roll cake up again. Spread reserved 1/2 cup frosting over outside of cake. Lightly score entire length of log with tines of a fork to look like bark.
  6. Chill at least 2 hours before slicing and serving.

Notes

Garnish this by making marshmallow mushrooms. Here's how to make each one: Simply flatten a mini marshmallow and attach an unflattened one to it with a bit of icing, as in the photo. Try sprinkling a little cocoa on top and arrange on top of log.


Easy Christmas desserts

Don't stress over dessert if you're entertaining this Christmas – we have easy recipes for mince pies, puddings and cheesecakes to see you through the festive season.

Christmas can be a stressful time when you’re doing the cooking, but our simple sweet treats are quick to prepare, affording you time to spend with your guests. They’re easy yet decadent puddings that don’t require hours in the kitchen or specialist skills to achieve big flavours with festive flair. So, whether you need a showstopping 10-minute dinner party dessert or a fun twist on a beloved recipe, we have just the thing to tickle your tastebuds.

You can find all your favourite Christmas baking recipes in our ultimate collection. You may also want to browse our easiest ever Christmas dinner menu so the big day is taken care of.

Quick and easy Christmas desserts

Give the classic Eton mess a wintry twist with our Christmas mess – a splash of blackcurrant liqueur and cinnamon-spiced berries make this the perfect tipsy after-dinner treat. Or, for something more nostalgic, whip up our Baileys banana trifles. Just swap the Baileys for toffee sauce if you’re catering for kids.

Need a Christmas pudding at the eleventh hour? Try our last-minute Christmas pudding using shop-bought mincemeat. Prep for 10 minutes, then simply microwave it.

Easy Christmas cakes

You could get the kids involved in baking our easy winter wonderland cake, with a whiter than white frosting that evokes a snowy scene. The dark chocolate sponge sandwiched with strawberry jam provides a stunning contrast slathered with our delicate vanilla icing.

If you’re a stickler for tradition, try our lighter version of a classic Christmas fruitcake. Bursting with juicy fruit and festive spices, our easy peasy fruitcake will look the part for a festive spread. Or, spend just 25 minutes prepping our last-minute Christmas loaf cake stuffed with mixed fruit and laced with a generous amount of brandy.

Find even more fabulous Christmas cake recipes in our best ever collection.

Easy Christmas cheesecakes

For a more sophisticated end to a meal, the crunch of amaretti biscuits and a dose of almond liqueur is just the thing in our amaretti & sultana cheesecake. It can be made in three easy steps and is best served with a chilled glass of Disaronno.

Explore even more ideas with our collection of best ever cheesecake recipes.

Easy Christmas biscuits

You could venture beyond the traditional to make honey & spice cookies using our special seasonal spice mix. They’re finished by dipping into dark chocolate and ideal with an after-dinner coffee. To impress the little ones, grab a pack of marshmallows and transform them into melting snowman biscuits. We have another take on snowman biscuits, too, that are topped off with colourful bobble hats.

Christmas brownies

For something more subtly festive, try our recipe for mulled wine brownies. Red wine and chocolate is a combination that works perfectly here with spices like cinnamon and ginger counterbalancing the richness. Bake them and fill your home with the aroma of Christmas.

Watch a video and learn how to make our next level mulled wine brownies.

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Watch our quick tutorial and make our easiest ever mince pies or experiment and try our 5 ways with mince pies.

Easy Christmas cupcakes

To keep the Christmas theme, have a go at making our chocolate Rudolph cupcakes, complete with pretzel antlers and button eyes. Little elves will enjoy releasing their creativity on these bakes, too. Want something a little classier? Try our mixed spice Christmas cupcakes with dark rum and marzipan.

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AllRecipes HomeMade

A delicious Recipes is actually required by everyone, just because a delicious Recipes may be the beginning of any happy family. Hence for you personally housewives, create tasty, delicious and balanced dishes. If you're after a Recipes or menu for Fruity Party Punch, you've located it, listed below are available thousands of delicious food selection meals, the Fruity Party Punch recipes is among the favorite menus with this blog.

"Serve this fruity punch at any party or get together. It's refreshing and attractive."

Ingredients :

  • 1 (12 fluid ounce) can frozen lemonade concentrate
  • 1 (12 fluid ounce) can frozen orange juice concentrate
  • 3 1/2 cups pineapple juice
  • 1 1/3 cups cranberry juice
  • 1 tray ice cubes

Instructions :

  • Prepare the lemonade and orange as directed on cans.
  • Combine orange juice, lemonade, pineapple juice, and cranberry juice in a large mixing bowl or pitcher. Chill well. Immediately before serving add ice cubes.

Notes :

If this Fruity Party Punch recipe complements your family's tastes, please share, remark and bookmark this web site, so others know very well what you know. Many thanks for the check out!


Contents

  • What is Maker’s Mark Whiskey
  • How to Make Maker’s Mark Cocktail Drinks
    • 1. Maker’s Mark Ginger Ale Party Cocktail
    • 2. Hot Holiday Coffee Drink Using Maker’s Mark 46
    • 3. Flaming Martini Mixed-Drink with Maker’s Mark
    • 4. Summer Derby Ball Drink with Maker’s Mark Whiskey
    • 5. Girly-Red Fall Punch Frozen Long Drink
    • 6. Maker’s Mark Manhattan Hot-Sweet-Bitter Shooter
    • 7. Simple Vodka Cranberry Specialty Cocktail
    • 8. Old Fashioned Christmas Eggnog Signature Drink
    • 9. Maker’s Mark Bourbon Whiskey Hot Kentucky Cider
    • 10. Easy Maker’s Mark Mint Julep Sweet Cocktail

    Here are a few of the best ideas for cocktails and mixed drinks using Maker’s Mark, as also their recipes and ingredients. Try on.


    Mashed Potatoes

    Roast beef goes perfectly with these creamy mashed potatoes. They really couldn't be simpler: Just combine boiled potatoes, milk, butter, and you're in business. You can mash the potatoes with a fork, masher, or even a hand mixer or icer. The texture will vary depending on your tools use a fork or a masher for chunkier potatoes and a mixer or ricer for creamier, smoother spuds. Vary the amount of butter and milk to control the richness and serve with extra pats of butter on the side.


    The best Christmas pudding is a £4 one from Iceland

    Ah the ubiquitous Christmas pudding &ndash do you make or do you buy?

    Even if you do go to the trouble of making one from scratch it&rsquos always nice to have some shop bought ones on stand by for the festive period.

    The Good Housekeeping Institute has released it&rsquos pick of the best Christmas puddings for 2019 and the results are rather surprising.

    There are two joint puds in the top spot this year and one is significantly cheaper than the other out of the 26 that were tested.

    According to the tasters at Good Housekeeping, the ideal crowd-pleasing Christmas pudding should be &ldquomoist, sweet and zesty with a booziness that enhances the spiced flavour&rdquo.

    In joint first place is the Iceland 12 Month Matured Christmas Pudding for £4 and the Lidl 24-month mature Christmas Pudding for £11.99.

    The Iceland choice is &ldquoshot through with warming alcohol and heady Christmas spices and almond and pecan pieces add crunch".

    &ldquoDelicious, jammy vine fruit and plump glacé cherries are mixed with citrus peel, which testers commented reminded them of marmalade and cut through the richness.&rdquo

    The Lidl choice is &ldquogenerously laced with cider, cognac and brandy-soaked glacé cherries but is surprisingly light and balanced in flavour. There are savoury treacle undertones, lots of vine fruit and the texture is beautifully moist, with a crunch from nuts&rdquo.

    Other honourable mentions in the Best Christmas pudding for 2019 list include joint runners up Harvey Nichols Christmas Pudding and Booths Brandy, Port & Walnut Christmas Pudding.

    Tasters also enjoyed The Wolseley Collection Christmas Pudding and the Co-op Irresistible Christmas Pudding.

    Like this article? Sign up to our newsletter to get more articles like this delivered straight to your inbox.


    Watch the video: Chocolate Cranberry Yule Log (December 2021).