Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, boozy christmas cake. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really 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 meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Boozy Christmas Cake is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have boozy christmas cake using 26 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Boozy Christmas Cake:
- Make ready For the fruit soaker
- Make ready 600 g luxury dried fruit (a mix of raisins, currants, sultanas, cranberries, mixed peel)
- Take 200 g glacé cherries, halved, rinsed and thoroughly dried
- Get 120 g pitted dates, chopped
- Get 80 g crystallised ginger, chopped
- Make ready Zest 1 orange
- Get Zest 1 lemon
- Make ready 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
- Get 250 ml orange juice
- Get 2 tsp vanilla extract
- Take 2 tsp almond extract
- Make ready For the Cake
- Get 250 g butter, softened
- Take 250 g light or dark muscavado sugar
- Prepare 4 eggs
- Take 1 tbsp black treacle
- Make ready 75 g blanched almonds, chopped
- Get 250 g plain flour
- Get 1 1/2 tsp mixed spice
- Get 1 tsp ground ginger
- Prepare For the decoration/cake covering
- Get 150 g apricot jam
- Get 1 KG marzipan
- Take 1 KG ready-to-roll icing
- Make ready Icing sugar, for dusting
Transfer the mixture to the prepared cake tin and smooth the top. Remove from the oven, cool then serve. This version builds on the Time-Honoured Christmas Cake of earlier books, but cuts down on varieties of dried fruits, augments alcohol (bourbon for preference, but brandy or sherry will also do),. Buttered Rum Christmas Cake A boozy unctuous cake suffused with rum and plump fruit.
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!
This version builds on the Time-Honoured Christmas Cake of earlier books, but cuts down on varieties of dried fruits, augments alcohol (bourbon for preference, but brandy or sherry will also do),. Buttered Rum Christmas Cake A boozy unctuous cake suffused with rum and plump fruit. You can used golden or spiced rum instead of dark rum, if that's what you have in your cupboard. During the Christmas season, I always like to include starfruit to make it even more festive. —Brittany Allyn, Mesa, Arizona. Time to give rum cake a little competition!
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