Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, boozy christmas cake. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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.
Boozy Christmas Cake is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Boozy Christmas Cake is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook boozy christmas cake using 26 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Boozy Christmas Cake:
- Take For the fruit soaker
- Take 600 g luxury dried fruit (a mix of raisins, currants, sultanas, cranberries, mixed peel)
- Take 200 g glacé cherries, halved, rinsed and thoroughly dried
- Make ready 120 g pitted dates, chopped
- Take 80 g crystallised ginger, chopped
- Take Zest 1 orange
- Get Zest 1 lemon
- Make ready 250 ml brandy (Get at least one 70cl bottle, as you'll need the rest for the tipple/feed)
- Prepare 250 ml sherry or madeira
- Get 250 ml orange juice
- Prepare 2 tsp vanilla extract
- Get 2 tsp almond extract
- Take For the Cake
- Make ready 250 g butter, softened
- Make ready 250 g light or dark muscavado sugar
- Prepare 4 eggs
- Take 1 tbsp black treacle
- Prepare 75 g blanched almonds, chopped
- Get 250 g plain flour
- Get 1 1/2 tsp mixed spice
- Take 1 tsp ground ginger
- Get For the decoration/cake covering
- Make ready 150 g apricot jam
- Make ready 1 KG marzipan
- Make ready 1 KG ready-to-roll icing
- Make ready Icing sugar, for dusting
These Boozy Christmas Cake Cupcakes are filled with brandy-soaked dried fruits and nuts and are a truly decadent experience! In Sweet, Ottolenghi showcases an incredible array of baked goods, desserts and confections alongside his collaborator, Helen Goh. Feed this spicy, fruit-packed Christmas cake right up until the last minute for an extra-special festive treat. 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.
Instructions 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!
Christmas Cooking Christmas Desserts Christmas Fruitcake Christmas Fruit Cake Recipe Christmas Bread Christmas Cakes Noel Christmas Best Fruitcake Fruitcake Cookies. This is "Boozy Chocolate Pavlova Christmas Cake" by Donal Skehan on Vimeo, the home for high quality videos and the people who love them. 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. » Christmas boozy fruit cake.
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