Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, classic christmas cake. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Classic Christmas Cake is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Classic Christmas Cake is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook classic christmas cake using 23 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Classic Christmas Cake:

1. Make ready Cake
2. Prepare 175 grams Raisins
3. Take 500 grams Currents
4. Prepare 350 grams Sultanans
5. Take 350 grams Glaced Cherries
6. Get 150 ml Brandy/Sherry
7. Get 2 Orange Zest
8. Get 250 grams Butter
9. Prepare 250 grams Molasses Sugar
10. Get 4 Eggs
11. Prepare 1 tbsp Treacle
12. Get 75 grams Chopped, Blanched Almonds
13. Make ready 250 grams Flour
14. Make ready 1 1/2 tsp Mixed Spice
15. Take Covering
16. Prepare 3 tbsp Apricot Jam
17. Get 1 Icing Sugar
18. Prepare 675 grams Marzipan
19. Prepare Icing
20. Make ready 3 Egg Whites
21. Take 675 grams Icing Sugar
22. Make ready 3 tsp Lemon Juice
23. Take 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,

So that’s going to wrap this up with this exceptional food classic christmas cake recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!