MAKE & MATURE CHRISTMAS CAKE
Bake this festive fruit cake in advance of Christmas and feed it regularly with rum, brandy or whisky to build the flavour and keep it moist
Provided by James Martin
Categories Dessert
Time 2h35m
Yield Cuts into 12-15 slices
Number Of Ingredients 15
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.
Nutrition Facts : Calories 678 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 79 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
VANILLA VODKA CHRISTMAS CAKE
A delicious Christmas cake that needs no maturing but never-the-less keeps wonderfully.
Provided by meme55
Time 4h
Yield Serves 16
Number Of Ingredients 8
Steps:
- Put dried fruit and cherries in a bowl and add the vodka. Soak for at least 3 hours but preferably overnight.
- Grease and line an 8" cake tin.
- Preheat oven to 150C
- Cream together the butter and sugar. Gradually add beaten eggs. Add flour and nuts.
- Tip in fruit with any remaining liquid and stir well.
- Pour mix into cake tin
- Bake for 3 and 1/2 hours or until a skewer comes out clean.
- Marzipan and ice once cooled or keep and feed regularly with more vanilla vodka.
- Enjoy!!!
CHRISTMAS PUDDING VODKA
Get set for Christmas with a tipple to toast the season. It features all the festive flavours - oranges, lemons, cinnamon, dried fruit, amaretto and brandy
Provided by Miriam Nice
Categories Drink
Time 30m
Yield Makes just over 1 litre
Number Of Ingredients 12
Steps:
- Sterilise a 1.5-litre preserving jar. Tip the dried fruit, citrus zests, sugar, spices and vanilla pod into the jar.
- Pour half the vodka into the jar. Seal the lid, then turn the jar upside-down and give it a good shake to evenly distribute the sugar. Remove the lid and add the remaining vodka, the brandy and amaretto.
- Re-seal the jar and store in a cool, dark place, turning or shaking it once a day for the first week. After two to three weeks, strain the vodka through a sieve lined with coffee filter papers or a clean kitchen cloth. Use the soaked fruit in festive bakes such as a fruit cake, pudding or mincemeat.
- Decant the strained vodka into sterilised bottles and label. The vodka will keep well for about two years, but the flavour will be best in the first six months.
Nutrition Facts : Calories 62 calories, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar
HOMEMADE VANILLA
Easy to make and much cheaper. As you use it, top it off with more vodka.
Provided by GINGER P
Categories 100+ Everyday Cooking Recipes
Time P20DT20h
Yield 150
Number Of Ingredients 2
Steps:
- Submerge vanilla beans in vodka and store in a cool, dark place for several weeks, shaking occasionally.
Nutrition Facts : Calories 11.6 calories, Carbohydrate 0.2 g, Sugar 0.2 g
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