Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, classic christmas cake. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Classic Christmas Cake is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Classic Christmas Cake is something which I’ve loved my entire life.
Christmas being a holiday of peace, we can't recommend cake-related family rumbles. But the cake itself is five-stars all the way; a simple, wonderfully moist creation … 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 … Spoon into the prepared cake tin and level the surface. Christmas cake is generally assumed to be some kind of fruitcake — you know, that holiday dessert that tends to be the butt of so many holiday jokes.
To begin with this recipe, we must prepare a few ingredients. You can have classic christmas cake using 23 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Classic Christmas Cake:
- Prepare Cake
- Get 175 grams Raisins
- Make ready 500 grams Currents
- Prepare 350 grams Sultanans
- Prepare 350 grams Glaced Cherries
- Get 150 ml Brandy/Sherry
- Prepare 2 Orange Zest
- Get 250 grams Butter
- Prepare 250 grams Molasses Sugar
- Get 4 Eggs
- Prepare 1 tbsp Treacle
- Prepare 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
- Prepare 1 Icing Sugar
- Prepare 675 grams Marzipan
- Take Icing
- Make ready 3 Egg Whites
- Prepare 675 grams Icing Sugar
- Prepare 3 tsp Lemon Juice
- Prepare 1 1/2 tsp Glycerine
Chocolate lovers will lick their lips over the yummy cocoa cake, mocha filling and frosting. Our classic Christmas cake is packed full of raisins, deluxe holiday fruit, glazed cherries, slivered almonds and soaked in Okanagan Sherry for one year. It's the perfect taste of Christmas. It's aged for a year so it's very moist and packed full of flavour.
Instructions 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,
It's the perfect taste of Christmas. It's aged for a year so it's very moist and packed full of flavour. Send us a message to order!. No British holiday is complete without a classic Christmas cake. Though this recipe may look complicated, it's actually quite approachable if you assemble and weigh all the ingredients and line the cake tin before you start.
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