November is the time to make your Christmas Cake!

An easy Christmas cake that turns out perfect every time. No creaming, beating or soaking of fruit required!

Ingredients
  • 175 g unsalted butter, chopped
  • 210 g light brown muscavado sugar
  • 400 g mixed dried fruit
  • 200 g glacé cherries roughly chopped
  • 100 g dried cranberries
  • Zest and juice of 1 orange
  • Zest of 1 lemon
  • 165 ml cherry brandy
  • 3 large eggs lightly whisked
  • 85 g ground almonds (coarsely ground - not the type that is like flour)
  • 200 g plain/all-purpose flour
  • ½ tsp baking powder
  • 1 tsp ground mixed spice
  • 1 tsp ground cinnamon
  • ¼ tsp ground allspice
UK (metric) - **Convert to US Measures**

v
Instructions
  1. Take a large saucepan pan and add the butter, sugar, dried mixed fruit, glacé cherries, cranberries, orange & lemon zest and juice and all but 4 tbsp of the cherry brandy. Heat on a medium heat until the mixture comes to a gently bubble, then turn down the heat and simmer for 10 minutes, stirring occasionally.
  2. Remove the pan from the heat and leave to cool for 30 minutes.
  3. Preheat the oven to 150C/300F and line a 20cm spring-form round cake tin with baking parchment (I find it's easier to line the sides first so they're about 2" above the cake tin, then cut out a circle for the base and push it in).
  4. Add the ground almonds into the slightly cooled fruit mixture and mix, then stir in the eggs.
  5. Add the flour, baking powder and spices and fold together until everything is just combined.
  6. Spoon the mixture into the tin and smooth flat with the back of a spoon.
  7. Bake for 45 minutes, then turn down the heat to 140C/275F and cook for a further 1-1+1/2 hours, until the cake is dark brown on top and an inserted skewer comes out clean. Cover the top of the cake with foil if it starts to darken too much.
  8. Take out of the oven, and whilst it's still hot, use a skewer to make about 10-12 holes all over the cake. Pour the 4tbsp cherry brandy all over the top of the cake.
  9. Leave the cake to cool in the tin. then remove it and wrap in a double layer of baking parchment and then in foil. Place in an air tight container at room temperature.
  10. Feed with 2-3 tbsp cherry brandy once a week* up until a few days before you marzipan and ice the cake.
source:https://www.kitchensanctuary.com/november-is-the-time-to-make-your-christmas-cake/

Komentar

Posting Komentar

Postingan populer dari blog ini

CHOCOLATE CHIP CRUMB CAKE

Gambar
NGREDIENTS: For the Crumb Topping : ⅓ cup (66 grams) granulated sugar ⅓ cup (66 grams) dark brown sugar Pinch of salt ½ cup (113 grams) unsalted butter, melted and still warm 1¾ cups (198 grams) cake flour For the Cake : 1¼ cups (142 grams) cake flour ½ cup (99 grams) granulated sugar ¼ teaspoon baking soda ¼ teaspoon salt 6 tablespoons (85 grams) unsalted butter, cut into 6 pieces, softened but still cool 1 egg 1 egg yolk 1 teaspoon vanilla extract ⅓ cup (80 ml) buttermilk ½ cup (85 grams) mini chocolate chips To Finish ½ cup (85 grams) mini chocolate chips Powdered sugar, for dusting DIRECTIONS: Make the Crumb Topping : In a medium bowl, whisk the sugars, salt and butter to combine. Add the flour and stir with a rubber spatula or wooden spoon until the mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes. Make the Cake : Preheat oven to 325 degrees F. Spray an 8×4-inch loaf pan with nonstick cooking spray and line with parchment paper; allo...
Baca selengkapnya

Slow-Cooker Garlic-Parmesan Chicken

Gambar
INGREDIENTS 3 tbsp.   extra-virgin olive oil, divided 2 lb.   bone-in, skin-on chicken thighs Kosher salt Freshly ground black pepper 1 lb.   baby red potatoes, quartered 2 tbsp.   butter, softened 5  cloves garlic, chopped 2 tbsp.   fresh thyme Freshly chopped parsley 2 tbsp.   freshly grated Parmesan, plus more for serving DIRECTIONS In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken, season with salt and pepper, and sear until golden, 3 minutes per side.  Meanwhile, in a large slow cooker, toss potatoes with remaining 2 tablespoons oil, butter, garlic, thyme, parsley, and Parmesan and season generously with salt and pepper. Add chicken and cook on high for 4 hours or low for 8 hours, until potatoes are tender and chicken is fully cooked.  Garnish with Parmesan before serving source:https://www.delish.com/cooking/recipe-ideas/recipes/a46066/slow-cooker-garlic-parmesan-chicken-recipe/
Baca selengkapnya

Easy Chicken Parmesan Casserole

Gambar
Ingredients 2 lbs raw chicken breasts, cubed into bite size pieces 3 cloves garlic, minced 1/4 tsp crushed red pepper flakes 1/4 cup finely chopped fresh basil 25 oz jar marinara sauce 3 cups shredded mozzarella, divided 1/2 cup shredded Parmesan cheese, divided 5 oz bag garlic croutons roughly crushed (leaving some bigger pieces) Instructions Preheat oven to 350 degrees. Generously butter a 9×13 casserole dish. Spread cubed raw chicken in the bottom of the dish. Sprinkle minced garlic, red pepper flakes, and basil evenly over chicken. Pour sauce evenly over the top. Combine the cheeses and sprinkle half over the top of the sauce. Top with crushed croutons and then the rest of the cheese mixture. source:http://www.auntbeesrecipes.com/2015/10/easy-chicken-parmesan-casserole.html Cover loosely with foil and bake for 45 minutes. Remove foil and bake 15 minutes more. If the top starts to get too brown, cover loosely with foil. Allow to rest for 10 minutes before serving. Enjoy!
Baca selengkapnya