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Before you jump to Boozy Christmas Cake recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less In The Kitchen.
Until fairly recently any person who indicated concern about the wreckage of the environment raised skeptical eyebrows. That’s a thing of the past now, with everyone being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. The experts are agreed that we cannot transform things for the better without everyone’s active participation. These types of adjustments need to start taking place, and each individual family needs to become more environmentally friendly. The kitchen area is a good place to begin saving energy by going a lot more green.
Changing light bulbs is definitely as good an area to begin with as any. Do this for the whole house, not just the kitchen. Compact fluorescent lightbulbs are energy-savers, and you will need to use them instead of incandescent lights. Although costing a little more in the beginning, these bulbs last as long as ten of the traditional type as well as using a lot less energy. Changing the light bulbs would keep a great deal of bulbs out of the landfills, which is good. You also have to obtain the practice of turning off the lights when there is nobody in a place. In the kitchen is where you’ll usually find members of a family, and often the lights are not turned off until the last person goes to bed. Of course this also happens in different rooms, not simply the kitchen. Make a practice of having the lights on only when they are necessary, and you’ll be astonished at the amount of electricity you save.
As you can see, there are plenty of little items that you can do to save energy, and also save money, in the kitchen alone. Green living is definitely something we can all perform, without difficulty. A lot of it really is basically utilizing common sense.
We hope you got benefit from reading it, now let’s go back to boozy christmas cake recipe. You can cook boozy christmas cake using 26 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to prepare Boozy Christmas Cake:
- Provide For the fruit soaker
- Use 600 g luxury dried fruit (a mix of raisins, currants, sultanas, cranberries, mixed peel)
- Provide 200 g glacé cherries, halved, rinsed and thoroughly dried
- You need 120 g pitted dates, chopped
- You need 80 g crystallised ginger, chopped
- Get Zest 1 orange
- Get Zest 1 lemon
- You need 250 ml brandy (Get at least one 70cl bottle, as you'll need the rest for the tipple/feed)
- Take 250 ml sherry or madeira
- Use 250 ml orange juice
- Use 2 tsp vanilla extract
- Take 2 tsp almond extract
- Prepare For the Cake
- Provide 250 g butter, softened
- Prepare 250 g light or dark muscavado sugar
- Take 4 eggs
- Get 1 tbsp black treacle
- Provide 75 g blanched almonds, chopped
- Take 250 g plain flour
- You need 1 1/2 tsp mixed spice
- Use 1 tsp ground ginger
- Prepare For the decoration/cake covering
- You need 150 g apricot jam
- Prepare 1 KG marzipan
- Get 1 KG ready-to-roll icing
- Prepare 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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