Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, boozy christmas cake. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
These spirit-filled cakes will definitely keep you warm this holiday season. A classic Christmas cake with a welcome boozy edge to it. It takes a while to infuse the alcohol so make well in advance of Christmas but well worth it! Boozy Christmas Cake is a community recipe submitted by loup and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. one week before: Put all the fruits, spices, sugar, vanilla, water and booze into a large pan.
Boozy Christmas Cake is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Boozy Christmas Cake is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook boozy christmas cake using 26 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Boozy Christmas Cake:
- Get For the fruit soaker
- Make ready luxury dried fruit (a mix of raisins, currants, sultanas, cranberries, mixed peel)
- Make ready glacé cherries, halved, rinsed and thoroughly dried
- Take pitted dates, chopped
- Make ready crystallised ginger, chopped
- Get Zest 1 orange
- Get Zest 1 lemon
- Make ready brandy (Get at least one 70cl bottle, as you'll need the rest for the tipple/feed)
- Prepare sherry or madeira
- Make ready orange juice
- Make ready vanilla extract
- Prepare almond extract
- Take For the Cake
- Get butter, softened
- Get light or dark muscavado sugar
- Prepare eggs
- Get black treacle
- Take blanched almonds, chopped
- Make ready plain flour
- Prepare mixed spice
- Prepare ground ginger
- Get For the decoration/cake covering
- Make ready apricot jam
- Make ready marzipan
- Make ready ready-to-roll icing
- Prepare Icing sugar, for dusting
It certainly promised to be very good indeed. Boozy Christmas Cake (Paleo Fruit Cake) This Boozy Christmas Cake is AMAZING. It's a sweet rum cake filled with my homemade tutti frutti, golden raisins, pistachios and dates. There are also spices like cardamom, cloves and ginger.
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!
It's a sweet rum cake filled with my homemade tutti frutti, golden raisins, pistachios and dates. There are also spices like cardamom, cloves and ginger. Transfer the mixture to the prepared cake tin and smooth the top. Remove from the oven, cool then serve. Boozy Christmas Cake Before you jump to Boozy Christmas Cake recipe, you may want to read this short interesting tips about Finding Nutritious Fast Food.
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