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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 Guidelines For Living Green And Spending less Inside the Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. That has completely changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living much more eco-friendly we won’t be able to fix the problems of the environment. This must happen soon and living in ways more friendly to the environment should become an objective for every individual family. The kitchen is a good place to begin saving energy by going more green.

Refrigerators and freezers use a lot of electricity, particularly if they are not running as efficiently as they should. In case you can get a new one, they use about 60% less than the old versions that are more than ten years old. Maintaining the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Checking that the condenser is actually clean, which means that the motor needs to run less frequently, will also save electricity.

As you can see, there are lots of little elements that you can do to save energy, as well as save money, in the kitchen alone. Natural living is actually something we can all do, without difficulty. A lot of it truly is merely utilizing common sense.

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

The ingredients needed to prepare Classic Christmas Cake:
  1. Take Cake
  2. Take 175 grams Raisins
  3. Take 500 grams Currents
  4. You need 350 grams Sultanans
  5. Use 350 grams Glaced Cherries
  6. You need 150 ml Brandy/Sherry
  7. You need 2 Orange Zest
  8. You need 250 grams Butter
  9. Prepare 250 grams Molasses Sugar
  10. Use 4 Eggs
  11. Provide 1 tbsp Treacle
  12. Provide 75 grams Chopped, Blanched Almonds
  13. Prepare 250 grams Flour
  14. Use 1 1/2 tsp Mixed Spice
  15. Use Covering
  16. Prepare 3 tbsp Apricot Jam
  17. Use 1 Icing Sugar
  18. Prepare 675 grams Marzipan
  19. Provide Icing
  20. Prepare 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,

We have plenty of videos, recipes and guides to Beneath the foliage is classic icing and marzipan for a classic touch. Make your own Christmas cake with our easy Christmas cake recipe. This simple, all-in-one recipe It's well worth making this classic Christmas cake recipe in advance so its got plenty of time to. The second cake of Christmas crosses the Alps into Italy. And then gets on a boat and comes to Such a classic Christmas combo.

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