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Before you jump to Classic Christmas Cake recipe, you may want to read this short interesting healthy tips about Wholesome Energy Treats.
Wholesome eating helps bring about a feeling of well being. When we eat more healthy meals and a lesser amount of of the bad ones we generally feel much better. Eating fresh vegetables helps you feel a lot better than eating a slice of pizza. Sometimes it’s tough to find wholesome foods for something to eat between meals. Finding snacks that help us feel better and boost our stamina often involves lots of shopping and meticulous reading of labels. There’s nothing like one of these simple healthy foods if you want an energy-boosting snack food.
Whole grain snacks are an excellent choice for a fast healthy snack. A mid-morning snack of whole grain bread together with some protein will keep you until it’s time for lunch break. Eating on the run can easily be much healthier with whole grain chips and crackers. Whole grains are always better than refined grains found in white bread.
A large variety of easy health snacks is easily accessible. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite easy.
We hope you got benefit 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 achieve it.
The ingredients needed to cook Classic Christmas Cake:
- Prepare Cake
- Prepare 175 grams Raisins
- You need 500 grams Currents
- Take 350 grams Sultanans
- Take 350 grams Glaced Cherries
- Get 150 ml Brandy/Sherry
- Take 2 Orange Zest
- Prepare 250 grams Butter
- Prepare 250 grams Molasses Sugar
- Take 4 Eggs
- Use 1 tbsp Treacle
- Get 75 grams Chopped, Blanched Almonds
- Prepare 250 grams Flour
- Get 1 1/2 tsp Mixed Spice
- Provide Covering
- Get 3 tbsp Apricot Jam
- Get 1 Icing Sugar
- Take 675 grams Marzipan
- Provide Icing
- Get 3 Egg Whites
- You need 675 grams Icing Sugar
- Use 3 tsp Lemon Juice
- Use 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,
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