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Before you jump to Classic Christmas Cake recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
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Pick water over other drinks. Having a soda or cup of coffee once in awhile won’t hurt you too badly. It is definitely, however, a bad idea to exclusively drink soda or coffee. When you choose water over other beverages you are helping your body stay very healthful and hydrated. Doing this helps you cut hundreds of calories out of your diet without your having to suffer through a bunch of gross diet food. Water is often one of the keys to successful weight loss and healthfulness.
There are lots of things you can do to become healthy. An overpriced gym membership and very restrictive diets are not the only way to do it. Little things, when done every day, can do plenty to help you get healthy and lose pounds. Make smart choices every day is a great start. A good amount of physical activity each day is also critical. Don’t forget that health isn’t only about how much you weigh. You need to help to make your body as strong it can be.
We hope you got insight from reading it, now let’s go back to classic christmas cake recipe. You can have classic christmas cake using 23 ingredients and 13 steps. Here is how you do that.
The ingredients needed to make Classic Christmas Cake:
- Use Cake
- Get 175 grams Raisins
- Prepare 500 grams Currents
- Provide 350 grams Sultanans
- You need 350 grams Glaced Cherries
- Take 150 ml Brandy/Sherry
- Get 2 Orange Zest
- Use 250 grams Butter
- Get 250 grams Molasses Sugar
- You need 4 Eggs
- Provide 1 tbsp Treacle
- Get 75 grams Chopped, Blanched Almonds
- Prepare 250 grams Flour
- Provide 1 1/2 tsp Mixed Spice
- Take Covering
- Take 3 tbsp Apricot Jam
- You need 1 Icing Sugar
- Get 675 grams Marzipan
- Take Icing
- Provide 3 Egg Whites
- You need 675 grams Icing Sugar
- Take 3 tsp Lemon Juice
- Provide 1 1/2 tsp Glycerine
Instructions 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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