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Classic Christmas Cake
Classic Christmas Cake

Before you jump to Classic Christmas Cake recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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You can see results without removing foods from your diet or make considerable changes immediately. Even more important than completely modifying your diet is just substituting healthy eating choices whenever you can. Soon enough, you will see that you actually prefer to eat healthy foods after you have eaten that way for some time. As with many other habits, change happens over a period of time and when a new way of eating becomes part of who you are, you won’t feel the need to return to your old diet.

Hence, it should be somewhat obvious that it’s not difficult to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to classic christmas cake recipe. To cook classic christmas cake you only need 23 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Classic Christmas Cake:
  1. You need Cake
  2. You need 175 grams Raisins
  3. Use 500 grams Currents
  4. Provide 350 grams Sultanans
  5. Take 350 grams Glaced Cherries
  6. Use 150 ml Brandy/Sherry
  7. Provide 2 Orange Zest
  8. Use 250 grams Butter
  9. Use 250 grams Molasses Sugar
  10. Take 4 Eggs
  11. You need 1 tbsp Treacle
  12. Take 75 grams Chopped, Blanched Almonds
  13. Provide 250 grams Flour
  14. You need 1 1/2 tsp Mixed Spice
  15. Prepare Covering
  16. Get 3 tbsp Apricot Jam
  17. Take 1 Icing Sugar
  18. Provide 675 grams Marzipan
  19. Get Icing
  20. Get 3 Egg Whites
  21. You need 675 grams Icing Sugar
  22. Take 3 tsp Lemon Juice
  23. Provide 1 1/2 tsp Glycerine
Instructions to make Classic Christmas Cake:
  1. Place all the dried fruit in a large mixing bowl. Pour over the Brandy and stir in the orange zest. Soak overnight.
  2. Preheat the oven to 140°C. Grease and double 23 cm line tin.
  3. Beat butter, sugar, eggs, treacle & almonds. Add flour and ground spice, stir in the soaked fruit.
  4. 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.
  5. Or spoon into 10x5cm bun pans and bake for 1h40min
  6. 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.
  7. 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.
  8. Carefully lift the marzipnn over the cake using a rolling pin. Smoothe it down.
  9. 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.
  10. Stir in the lemon juice and glycerine and beat the icing until it is very stiff and white and stands up in peaks.
  11. Cover the surface of the icing tightly with clingfilm and keep in a cool place until needed,
  12. 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.
  13. 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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