Boozy Christmas Cake

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, Boozy Christmas Cake. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Boozy Christmas Cake is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It's simple, it's fast, it tastes yummy. Boozy Christmas Cake is something that I have loved my entire life. They're nice and they look wonderful.

Many things affect the quality of taste from Boozy Christmas Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Boozy Christmas Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Boozy Christmas Cake is 12-16 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Boozy Christmas Cake estimated approx 4 hrs.

To get started with this particular recipe, we have to first prepare a few components. You can cook Boozy Christmas Cake using 26 ingredients and 11 steps. Here is how you cook it.

Please trust me when I say this cake is ALWAYS worth the effort. I promise you won't get a store-bought one as good as this. The soaker for the cake needs a minimum of 7 days to fully soften and rehydrate the fruit before making and baking. I recommend you start the soaker around 10-12 weeks prior to the day you intend to serve it! It’s important you allow plenty of time to feed the cake with tipple to let it mature. #mycookbook #christmascake #boozyxmascake

Ingredients and spices that need to be Get to make Boozy Christmas Cake:

1. For the fruit soaker
2. 600 g luxury dried fruit (a mix of raisins, currants, sultanas, cranberries, mixed peel)
3. 200 g glacé cherries, halved, rinsed and thoroughly dried
4. 120 g pitted dates, chopped
5. 80 g crystallised ginger, chopped
6. Zest 1 orange
7. Zest 1 lemon
8. 250 ml brandy (Get at least one 70cl bottle, as you'll need the rest for the tipple/feed)
9. 250 ml sherry or madeira
10. 250 ml orange juice
11. 2 tsp vanilla extract
12. 2 tsp almond extract
13. For the Cake
14. 250 g butter, softened
15. 250 g light or dark muscavado sugar
16. 4 eggs
17. 1 tbsp black treacle
18. 75 g blanched almonds, chopped
19. 250 g plain flour
20. 1 1/2 tsp mixed spice
21. 1 tsp ground ginger
22. For the decoration/cake covering
23. 150 g apricot jam
24. 1 KG marzipan
25. 1 KG ready-to-roll icing
26. Icing sugar, for dusting

Steps to make to make Boozy Christmas Cake

1. Get started on the soaker at least 7 days before you want to make the cake. Put all the soaker ingredients in a large bowl and mix very well. Leave covered in a cool, dry place for 7 days and give a stir every 2 days.
2. After 7 days, grease and line a 23cm/9inch deep cake tin with a double layer of greaseproof paper (bottom and sides). Tip the fruit soaker into a sieve and leave to drain without pressing down (don't tip the liquid away! It's beautiful. Keep this and use for other things, make a syrup, or use in a mince pie filling!). Preheat your oven to 120 C fan.
3. Put the butter, sugar and treacle into a mixing bowl and beat until pale and fluffy (15 mins). Slowly add the eggs one by one, beating for a few minutes between each egg. Add the almonds, flour, ground mixed spice and ground ginger and mix very gently. Fold in the soaker fruit.
4. Pour the mix into the prepared tin and level surface. Bake in the centre of the oven for about 3 hours, or until firm, rich golden brown and a skewer inserted comes out clean.
5. As soon as the cake is out of the oven, leave it in the tin and pierce the cake all over several times with a skewer and evenly drizzle around 5-6 TBSP brandy. Leave to cool completely on a wire rack in the tin and let it soak up the booze.
6. When the cake is completely cold, remove from the tin without removing the lining paper and wrap in another double layer of greaseproof paper and then again in one layer of foil. (You don’t remove the lining paper when storing as this helps to keep the cake moist.) Pop in an airtight container and leave in a cool, dry place until 1 week before you want to serve, and keep feeding the cake with a few TBSP brandy once a week.
7. 1.5 weeks before you want to serve, stop feeding the cake, to ensure its not too damp on the outside for decorating. The week before you want to serve, begin covering the cake.
8. To begin covering the cake, unwrap it and discard the greaseproof paper and foil. Put your cake on a serving plate or board. Put your apricot jam in a small pan and bring to the boil. Brush the entire cake with the boiled jam
9. Dust your work surface with a little icing sugar and gently knead your marzipan until its warm and pliable. Roll out your marzipan around £1 thick and large enough to cover the entire cake. Place it over the glazed cake and gently smooth it down so it sticks nicely.
10. Take your icing and do exactly as you did with the marzipan (knead and roll only). Just before placing the icing on top of your cake, brush the marzipan with boiled water or a strong spirit alcohol (like brandy or whisky). This is to prevent the cake from going bad from any moisture and to allow the icing to stick. Place the icing over the cake and smooth down so this sticks. Trim the edges neatly for a clean finish.
11. You will likely have leftover icing and marzipan. Feel free to get creative with this to add any further decorations on top. Enjoy!

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So that's going to wrap this up for this special food Steps to Prepare Super Quick Homemade Boozy Christmas Cake. Thank you very much for reading. I'm confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!