Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, boozy christmas cake. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious. Make-ahead Christmas Cake, Make-a-head Fruitcake, Boozy Christmas Cake, Boozy Fruitcake. It's a sweet rum cake filled with my homemade tutti frutti, golden raisins, pistachios and dates.
To begin with this recipe, we must first prepare a few components. You can have boozy christmas cake using 26 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Boozy Christmas Cake-
- Prepare For the fruit soaker
- Prepare luxury dried fruit (a mix of raisins, currants, sultanas, cranberries, mixed peel)
- Get glacé cherries, halved, rinsed and thoroughly dried
- Get pitted dates, chopped
- Take crystallised ginger, chopped
- Get Zest 1 orange
- Prepare Zest 1 lemon
- Take brandy (Get at least one 70cl bottle, as you'll need the rest for the tipple/feed)
- Prepare sherry or madeira
- Make ready orange juice
- Get vanilla extract
- Prepare almond extract
- Take For the Cake
- Prepare butter, softened
- Take light or dark muscavado sugar
- Prepare eggs
- Prepare black treacle
- Take blanched almonds, chopped
- Make ready plain flour
- Prepare mixed spice
- Take ground ginger
- Make ready For the decoration/cake covering
- Take apricot jam
- Make ready marzipan
- Get ready-to-roll icing
- Get Icing sugar, for dusting
Steps to make Boozy Christmas Cake-
- Get started on the soaker at least 7 days before you want to make the cake. Put all the soaker ingredients in a large bowl and mix very well. Leave covered in a cool, dry place for 7 days and give a stir every 2 days.
- After 7 days, grease and line a 23cm/9inch deep cake tin with a double layer of greaseproof paper (bottom and sides). Tip the fruit soaker into a sieve and leave to drain without pressing down (don't tip the liquid away! It's beautiful. Keep this and use for other things, make a syrup, or use in a mince pie filling!). Preheat your oven to 120 C fan.
- Put the butter, sugar and treacle into a mixing bowl and beat until pale and fluffy (15 mins). Slowly add the eggs one by one, beating for a few minutes between each egg. Add the almonds, flour, ground mixed spice and ground ginger and mix very gently. Fold in the soaker fruit.
- Pour the mix into the prepared tin and level surface. Bake in the centre of the oven for about 4 hours, or until firm, rich golden brown and a skewer inserted comes out clean.
- As soon as the cake is out of the oven, leave it in the tin and pierce the cake all over several times with a skewer and evenly drizzle around 5-6 TBSP brandy. Leave to cool completely on a wire rack in the tin and let it soak up the booze.
- When the cake is completely cold, remove from the tin without removing the lining paper and wrap in another double layer of greaseproof paper and then again in one layer of foil. (You don’t remove the lining paper when storing as this helps to keep the cake moist.) Pop in an airtight container and leave in a cool, dry place until 1 week before you want to serve, and keep feeding the cake with a few TBSP brandy once a week.
- 1.5 weeks before you want to serve, stop feeding the cake, to ensure its not too damp on the outside for decorating. The week before you want to serve, begin covering the cake.
- To begin covering the cake, unwrap it and discard the greaseproof paper and foil. Put your cake on a serving plate or board. Put your apricot jam in a small pan and bring to the boil. Brush the entire cake with the boiled jam
- Dust your work surface with a little icing sugar and gently knead your marzipan until its warm and pliable. Roll out your marzipan around £1 thick and large enough to cover the entire cake. Place it over the glazed cake and gently smooth it down so it sticks nicely.
- Take your icing and do exactly as you did with the marzipan (knead and roll only). Just before placing the icing on top of your cake, brush the marzipan with boiled water or a strong spirit alcohol (like brandy or whisky). This is to prevent the cake from going bad from any moisture and to allow the icing to stick. Place the icing over the cake and smooth down so this sticks. Trim the edges neatly for a clean finish.
- You will likely have leftover icing and marzipan. Feel free to get creative with this to add any further decorations on top. Enjoy!
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This Boozy Christmas Cake is AMAZING. It's a sweet rum cake filled with my homemade tutti frutti, golden raisins, pistachios and dates. There are also spices like cardamom, cloves and ginger. Make-ahead Christmas Cake, Make-a-head Fruitcake, Boozy Christmas Cake, Boozy Fruitcake. Have you ever tasted a boozy fruitcake? If you have then you will know that though it has so much. At CakeClicks.com find thousands of cakes categorized into thousands of categories. Boozy Christmas Cake is a community recipe submitted by loup and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. one week before- Put all the. Feed this spicy, fruit-packed Christmas cake right up until the last minute for an extra-special festive treat. These Boozy Christmas Cake Cupcakes are filled with brandy-soaked dried fruits and nuts and are a truly decadent experience! Boozy Christmas cupcakes have a rich fruitcake base is topped with a layer of sweet, sticky Mix up your traditional Christmas cake recipe this year for these delicious cupcakes and you'll not be. In Sweet, Ottolenghi showcases an incredible array of baked goods, desserts and confections alongside his collaborator, Helen Goh. This is "Boozy Chocolate Pavlova Christmas Cake" by Donal Skehan on Vimeo, the home for high quality videos and the people who love them. Christmas Cake Decorations Christmas Desserts Christmas Baking Christmas Cakes Boozy coffee and walnut cake is the perfect party sponge- serve at afternoon tea, cake sales and birthdays. Not made your Christmas cake yet and running out of time? Everyone will adore this last minute Christmas cake recipe that's a bit boozy! In my book, Christmas isn't complete without a traditional fruit cake. Don't worry, this vegan recipe will make the perfect substitute. And best of all, it's boozy, fruity and delicious and it tastes exactly like. This very simple boozy pavlova cake is full of Christmas cheer and can be made earlier and assembled at the last minute.
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