Be Ro Christmas Cake Food

MAKE & MATURE CHRISTMAS CAKE

Steps:

• Put 1kg mixed dried fruit, the zest and juice of 1 orange and 1 lemon, 150ml brandy or other alcohol, 250g softened butter and 200g light, soft brown sugar in a large pan set over a medium heat.
• Bring to the boil, then lower the heat and simmer for 5 mins. Tip the fruit mixture into a large bowl and leave to cool for 30 mins.
• Heat oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside - tie with string to secure.
• Add 175g plain flour, 100g ground almonds, ½ tsp baking powder, 2 tsp mixed spice, 1 tsp ground cinnamon, ¼ tsp ground cloves, 100g flaked almonds, 4 large eggs and 1 tsp vanilla extract to the fruit mixture and stir well, making sure there are no pockets of flour.
• Tip into your prepared tin, level the top with a spatula and bake in the centre of the oven for 2 hrs.
• Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of your chosen alcohol. Leave the cake to cool completely in the tin.
• To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it.
• Don't feed the cake for the final week to give the surface a chance to dry before icing.

TRADITIONAL BRITISH CHRISTMAS CAKE RECIPE

Steps:

• Heat the oven to 300 F/150 C/Gas 2.

MAKEOVER WHITE CHRISTMAS CAKE

Steps:

• In small saucepan, bring water to a boil.
• Remove from the heat; stir in chocolate until melted.
• Cool for 20 minutes.
• Line 2 9-inch round baking pans with waxed paper and coat the paper with cooking spray; set aside.
• Meanwhile, in large mixing bowl, beat butter and sugar until crumbly, about 2 minutes.
• Add eggs, one at a time, beating well after each addition.
• Beat in the applesauce, extract and reserved chocolate mixture (batter will appear curdled).
• Combine the flours, baking powder and baking soda; add to butter mixture alternately with buttermilk, beating well after each addition.
• Stir in pecans and coconut.
• Transfer to prepared pans.
• Bake at 350 degrees for 22-27 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, in large mixing bowl, beat the cream cheese, butter and chocolate until blended.
• Add confectioners' sugar; beat until smooth.
• Spread frosting between layers and over top and sides of cake.
• Refrigerate for at least 2 hours.
• Remove from the refrigerator 15 minutes before serving.