Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, classic christmas cake. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Classic Christmas Cake is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Classic Christmas Cake is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook 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
- Get 500 grams Currents
- Get 350 grams Sultanans
- Take 350 grams Glaced Cherries
- Take 150 ml Brandy/Sherry
- Take 2 Orange Zest
- Prepare 250 grams Butter
- Take 250 grams Molasses Sugar
- Prepare 4 Eggs
- Make ready 1 tbsp Treacle
- Make ready 75 grams Chopped, Blanched Almonds
- Get 250 grams Flour
- Get 1 1/2 tsp Mixed Spice
- Get Covering
- Prepare 3 tbsp Apricot Jam
- Make ready 1 Icing Sugar
- Get 675 grams Marzipan
- Get Icing
- Prepare 3 Egg Whites
- Prepare 675 grams Icing Sugar
- Get 3 tsp Lemon Juice
- Take 1 1/2 tsp Glycerine
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,
So that is going to wrap it up for this special food classic christmas cake recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
