Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, classic christmas cake. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Classic Christmas Cake is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Classic Christmas Cake is something that I have loved my entire life.
For the cake, place all the dried fruit, including the cherries, into a large mixing bowl, pour over the brandy and stir in the orange zest. Cover with clingfilm and leave to soak for three days. This is my original Christmas cake from the first book - a combination of my grandmother's, my mother's and a few tweaks from me. (There are more fruit cake recipes in our Christmas Cakes and Toppings collection here) No British holiday is complete without a classic Christmas cake.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook classic christmas cake using 23 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Classic Christmas Cake:
- Make ready Cake
- Take 175 grams Raisins
- Take 500 grams Currents
- Prepare 350 grams Sultanans
- Get 350 grams Glaced Cherries
- Make ready 150 ml Brandy/Sherry
- Make ready 2 Orange Zest
- Prepare 250 grams Butter
- Take 250 grams Molasses Sugar
- Prepare 4 Eggs
- Prepare 1 tbsp Treacle
- Make ready 75 grams Chopped, Blanched Almonds
- Make ready 250 grams Flour
- Prepare 1 1/2 tsp Mixed Spice
- Make ready Covering
- Make ready 3 tbsp Apricot Jam
- Make ready 1 Icing Sugar
- Make ready 675 grams Marzipan
- Make ready Icing
- Prepare 3 Egg Whites
- Get 675 grams Icing Sugar
- Get 3 tsp Lemon Juice
- Get 1 1/2 tsp Glycerine
Christmas Cake is a sumptuous cake made with dry fruits soaked in ice wine or red wine along with all purpose flour. This chocolate fruit cake is dark, moist and delicious. Perfect as a chocolate Christmas cake or for anytime of year. If you are making the cake for the first time then look no further, this recipe is easy and super delicious to.
Steps to make Classic Christmas Cake:
- Place all the dried fruit in a large mixing bowl. Pour over the Brandy and stir in the orange zest. Soak overnight.
- Preheat the oven to 140°C. Grease and double 23 cm line tin.
- Beat butter, sugar, eggs, treacle & almonds. Add flour and ground spice, stir in the soaked fruit.
- Spoon into prepared cake tin and level. Bake for 4 to 4 1/2 hours, if after 2 hours it is a rich, golden, brown colour, cover with foil. Once a scewer comes out clean, remove from oven and allow to cool in the tin. When cool, pierce the cake with fine holes and pour over brandy. Remove for tin and wrap in double layer wax paper and store. Week dousing with a cap full brandy.
- Or spoon into 10x5cm bun pans and bake for 1h40min
- 1 week before the cake is needed, cover the cake. Stand the cake upside down, flat side uppermost. Brush the sides and the top of the cake with the warm apricot jam.
- Liberally dust a work surface with icing supar and then roll out the marzipan to about 5cm larger than the surface of the cake. Keep moving the marzipan as you roll, checking that it is nnot sticking to the work surface. Dust the work surface with more icing sugar as necessary.
- Carefully lift the marzipnn over the cake using a rolling pin. Smoothe it down.
- For the royal icing whisk the egg whites in a large bowl until they become frothy. Mix in the sifted icing sugar a tbl full at a time.
- Stir in the lemon juice and glycerine and beat the icing until it is very stiff and white and stands up in peaks.
- Cover the surface of the icing tightly with clingfilm and keep in a cool place until needed,
- To ice the cake, place all the icing onto the top of the cake. Spread evenly over the top and sides of the cake with a palette knife. For a snow-peak effect, use a smaller palette knife to rough up the icing.
- Leave the cake loosely covered overnight for the icing to harden a little, then wrap or store in an airtight container ina cool place until needed,
This is a wonderful, rich traditional fruit cake from Mary Berry, and can be made up to three months in advance. I try to make it in November, so it has a minimum of one month to be fed with plenty of booze to make it super moist and delicious! The alcohol acts as a natural preservative too, allowing her to. A British Christmas isn't complete without this classic treat on the table. Though making this cake , at first glance, may look complicated, it is very easy.
So that is going to wrap it up with this exceptional food classic christmas cake recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
