Hello everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Classic Christmas Cake. It is one of my favorites recipe This time, I am going to make it a little bit tasty. This is gonna smell and look deliciou

The Ingredients needed to make Classic Christmas Cake:

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

Step 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 ze Soak overnight.
2. Preheat the oven to 140°C. Grease and double 23 cm line tin.
3. Beat butter, sugar, eggs, treacle almond 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 uppermo 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 peak
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 it up with this exceptional food Classic Christmas Cake. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!