Practical way to Cooking Best Classic Christmas Cake

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Classic Christmas Cake

We hope you got insight from reading it, now let’s go back to classic christmas cake recipe. To cook classic christmas cake you only need 23 ingredients and 13 steps. Here is how you do it.

Below are the ingridients that are needed to make a delicious Classic Christmas Cake:

  1. Use of Cake.
  2. Prepare 175 grams of Raisins.
  3. Take 500 grams of Currents.
  4. Provide 350 grams of Sultanans.
  5. Take 350 grams of Glaced Cherries.
  6. Take 150 ml of Brandy/Sherry.
  7. Prepare 2 of Orange Zest.
  8. Take 250 grams of Butter.
  9. Provide 250 grams of Molasses Sugar.
  10. Provide 4 of Eggs.
  11. Provide 1 tbsp of Treacle.
  12. Get 75 grams of Chopped, Blanched Almonds.
  13. You need 250 grams of Flour.
  14. Prepare 1 1/2 tsp of Mixed Spice.
  15. You need of Covering.
  16. Use 3 tbsp of Apricot Jam.
  17. Provide 1 of Icing Sugar.
  18. You need 675 grams of Marzipan.
  19. Prepare of Icing.
  20. Use 3 of Egg Whites.
  21. Prepare 675 grams of Icing Sugar.
  22. Prepare 3 tsp of Lemon Juice.
  23. Take 1 1/2 tsp of Glycerine.

Ready with the ingridients? Here are the sequences on producing Classic Christmas Cake:

  1. Place all the dried fruit in a large mixing bowl. Pour over the Brandy and stir in the orange zest. Soak overnight..
  2. Preheat the oven to 140°C. Grease and double 23 cm line tin..
  3. Beat butter, sugar, eggs, treacle & almonds. Add flour and ground spice, stir in the soaked fruit..
  4. 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..
  5. Or spoon into 10x5cm bun pans and bake for 1h40min.
  6. 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..
  7. 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..
  8. Carefully lift the marzipnn over the cake using a rolling pin. Smoothe it down..
  9. 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..
  10. Stir in the lemon juice and glycerine and beat the icing until it is very stiff and white and stands up in peaks..
  11. Cover the surface of the icing tightly with clingfilm and keep in a cool place until needed,.
  12. 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..
  13. 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,.

Mary Berry's been making her Christmas cake recipe for as long as Paul Hollywood's been alive. She knows what she's talking about. INSTRUCTIONS: 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. There are some parts of a Christmas celebration in Britain which just don't change, especially the traditional Christmas cake.

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