Recipe: Appetizing Boozy Christmas Cake

Boozy Christmas Cake.

Boozy Christmas Cake most diverse and have mind sense that unique. Several kinds of Boozy Christmas Cake recipes are also enough simple to process and do not take long. Though not everyone likes Boozy Christmas Cake food, nowadays few people are get attached and like the various Boozy Christmas Cake foods available. This could be seen than the number of restaurants that prepare Boozy Christmas Cake as one of the serving. You can cook Boozy Christmas Cake using 26 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Boozy Christmas Cake

1. You need of For the fruit soaker.
2. It's 600 g of luxury dried fruit (a mix of raisins, currants, sultanas, cranberries, mixed peel).
3. You need 200 g of glacé cherries, halved, rinsed and thoroughly dried.
4. You need 120 g of pitted dates, chopped.
5. Prepare 80 g of crystallised ginger, chopped.
6. Prepare of Zest 1 orange.
7. Prepare of Zest 1 lemon.
8. It's 250 ml of brandy (Get at least one 70cl bottle, as you'll need the rest for the tipple/feed).
9. Prepare 250 ml of sherry or madeira.
10. It's 250 ml of orange juice.
11. Prepare 2 tsp of vanilla extract.
12. It's 2 tsp of almond extract.
13. You need of For the Cake.
14. Prepare 250 g of butter, softened.
15. Prepare 250 g of light or dark muscavado sugar.
16. You need 4 of eggs.
17. It's 1 tbsp of black treacle.
18. It's 75 g of blanched almonds, chopped.
19. You need 250 g of plain flour.
20. You need 1 1/2 tsp of mixed spice.
21. Prepare 1 tsp of ground ginger.
22. Prepare of For the decoration/cake covering.
23. You need 150 g of apricot jam.
24. It's 1 KG of marzipan.
25. It's 1 KG of ready-to-roll icing.
26. It's of Icing sugar, for dusting.

Boozy Christmas Cake step by step

1. 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..
2. 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..
3. 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..
4. 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..
5. 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..
6. 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..
7. 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..
8. 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.
9. 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..
10. 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..
11. You will likely have leftover icing and marzipan. Feel free to get creative with this to add any further decorations on top. Enjoy!.

To get ingredients for production Boozy Christmas Cake recipes is also not tough. You can easily get the main ingredients at the proximate supermarket and indeed on the market. There are much kinds of Boozy Christmas Cake that are convenient and fast to process into delicious serving. You can constantly praxis this Boozy Christmas Cake recipe at home, and can presenting it to your children and extended family. If you wish to cook other foods on our website, we provide sundry types of food recipes which are of course very delicious and enjoyable to enjoy, please try their.

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