update, how preparing recipe Classic Christmas Cake with 23 ingredients and 13 stages of easy cooking, which is fast and tasty.
Without fail making ultimate Classic Christmas Cake easy, tasty, practical.
Hi every body, at this time you get cook recipe Classic Christmas Cake with 23 ingredients and 13 steps. Next this is how to cook, please carefully carefully.
In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 23 ingredients and 13 stages of easy cooking Classic Christmas Cake.
Ingredients all Classic Christmas Cake
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Prepare : Cake.
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Needed 175 grams : Raisins.
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Needed 500 grams : Currents.
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Needed 350 grams : Sultanans.
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Prepare 350 grams : Glaced Cherries.
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Prepare 150 ml : Brandy/Sherry.
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Prepare 2 : Orange Zest.
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Needed 250 grams : Butter.
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Needed 250 grams : Molasses Sugar.
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Prepare 4 : Eggs.
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Needed 1 tbsp : Treacle.
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Prepare 75 grams : Chopped, Blanched Almonds.
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Prepare 250 grams : Flour.
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Needed 1 1/2 tsp : Mixed Spice.
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Needed : Covering.
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Needed 3 tbsp : Apricot Jam.
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Prepare 1 : Icing Sugar.
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Prepare 675 grams : Marzipan.
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Prepare : Icing.
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Needed 3 : Egg Whites.
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Needed 675 grams : Icing Sugar.
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Needed 3 tsp : Lemon Juice.
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Prepare 1 1/2 tsp : Glycerine.
If all material requirements Classic Christmas Cake it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.
Stages Cooking Classic Christmas Cake
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Place all the dried fruit in a large mixing bowl. Pour over the Brandy and stir in the orange zest. Soak overnight..
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Preheat the oven to 140°C. Grease and double 23 cm line tin..
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Beat butter, sugar, eggs, treacle & almonds. Add flour and ground spice, stir in the soaked fruit..
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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..
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Or spoon into 10x5cm bun pans and bake for 1h40min.
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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..
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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..
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Carefully lift the marzipnn over the cake using a rolling pin. Smoothe it down..
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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..
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Stir in the lemon juice and glycerine and beat the icing until it is very stiff and white and stands up in peaks..
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Cover the surface of the icing tightly with clingfilm and keep in a cool place until needed,.
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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..
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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,.
That’s it how easy cook with fast recipes Classic Christmas Cake, you also do look for more recipes cuisine other interesting on page us, available thousands of various recipes world food and we will continue to add and develop. Starting from culinary healthy easy, tasty, and nutritious to culinary fatty, hard, spicy, sweet, salty acid is on our website. Thank you for reading the ultimate recipe Classic Christmas Cake.