ELITETWIG'S ENGLISH GOLDEN CHRISTMAS CAKE
A good old English Recipe, ideal for those who are not keen on the rich, bitty darl traditional Christmas Cake. This was a first time for me, so I went for a lighter, more golden and less bitty but fruity Christmas Cake recipe from my nan, who is enjoying Christmas not on thie earth.
Provided by EliteTwig
Categories Fruit
Time 2h20m
Yield 1 8 inch round cake, 1 serving(s)
Number Of Ingredients 11
Steps:
- Grease and linesides and base, with greaseproof paper, an 8 inch round cake tin.
- Set the oven to warm, Gas Mark 3 / 325F / 160°C.
- In a large mixing bowl sieve the flour, nutmeg and mixed spice together.
- Add all remaining ingredients to the flour.
- Beat together with a wooden spoon ntil the mixture is a well combined and has a soft, dropping consistency. (if too thick add tsp of milk at a time till desired effect. If to runny add tsp of flour at a time till desired effect).
- Spoon mixture carefully into tin.
- Shake to settle mixture and hollow out centre of the cake.
- Bake for 2 hours approximately.
- As oven temps vary, test half an hour before end of recommended cooking time using a skewer.
- Continue testing until skewer comes out clean.
- Leave to cool in tin, when cold turn out and wrap in greaseproof paper.
- Either store in an airtight tin or tightly wrap in foil.
- Can freeze for upto 2 months (must thaw before decorate).
Nutrition Facts : Calories 7209, Fat 163.8, SaturatedFat 32.1, Cholesterol 444.4, Sodium 1946.6, Carbohydrate 1427.5, Fiber 357.2, Sugar 301.3, Protein 111
ELITETWIG'S FIRST TIME GUIDE TO ICE A CHRISTMAS CAKE.
Make and share this Elitetwig's First Time Guide to Ice a Christmas Cake. recipe from Food.com.
Provided by EliteTwig
Categories Dessert
Time P3D
Yield 1 icing decoration, 1 serving(s)
Number Of Ingredients 5
Steps:
- If you have thawed your Christmas Cake please de-thaw prior to using this guide. If you have your Christmas Cake ready -- Let's go.
- Warm Apricot Jam through until it sightly bubbles. Either on the hob or in the microwave for 10-15 seconds. Set this aside.
- Dust surface with a little icing sugar.
- Roll out marzipan, dusting now and then, to desired size enough to cover cake top and sides.
- Brush Cake with Apricot Jam, this ensures marzipan will stick.
- Lift onto rolling pin and smooth out over cake, so it sticks to cake.
- Trim excess.
- Wrap Cake in clingfilm and leave for marzipan to harden for 2 days. Please store in a dry cool place.
- 2 DAYS LATER.
- Remove clingfilm, and brush marzipan surface with water.
- Prepare royal icing as described in steps 3, 4 and 6, 7.
- With excess icing roll into a ball and create a whole in the centre add drop of yellow food colouring and work the icing, dusting with icing sugar to prevent sticking.
- Once the icing has a consistent light yellow colour, roll out icing to a 1/2 cm thickness all over.
- Take a star shape cookie cutter (or any other shape you prefer) and cut as many stars as you can, re roll icing if more stars needed.
- Brush the back of the stars with water (not too much just enough to stick) and arrange on cake.
- At edges press stars down and trim any excess such as points that go over the edge.
- Once all stars have been placed, leave cake for 24hours so icing can harden.
- Dada! On professionally looking Christmas Cake! Well Done!
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