Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, easy last minute christmas cake. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
A traditional Christmas cake can take months to perfect. you need to start in about September to leave enough time to dowse in booze. Yes, I know, it's happened to me too. You meant to make a Christmas Cake in early October, feed it weekly with brandy, let it mature, marzipan it two weeks before and ice it one week before the big day - and guess what, you didn't!
Easy Last Minute Christmas Cake is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Easy Last Minute Christmas Cake is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have easy last minute christmas cake using 16 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Easy Last Minute Christmas Cake:
- Make ready mixed dried fruit
- Take mixed peel
- Get strong hot tea
- Take marmalade
- Make ready alcohol (I use a mix of port, brandy, sherry & amaretto, but you can you the flavors you like or substitute the alcohol for orange juice)
- Get Zest of 2 oranges
- Make ready margarine
- Take soft brown sugar
- Prepare eggs
- Get golden syrup
- Take walnuts chopped
- Prepare blanched almonds chopped
- Get pecan nuts, chopped
- Make ready self-raising flour
- Make ready plain flour
- Take mixed spice
Wrap brown paper around the tin with string, this is crucial to get the cake to bake evenly. This is a simple fruit cake especially for people (like me) who are not very organised. It is quick and easy but tastes delicious. This moist fruit cake doesn't need to be fed so it's the perfect last-minute Christmas cake.
Steps to make Easy Last Minute Christmas Cake:
- Put the dried fruit, glace cherries, and mixed peel into a large container. Mix the hot tea and marmalade until the marmalade has dissolved, pour over the fruit and mix well. Add the alcohol and orange zest and mix well. Cover and leave to soak, stirring each day, leave for a minimum of 3 days but I sometimes leave mine for a week or two, which only adds to the flavor. Feel free to have a tipple when stirring!
- Grease and line an 8-inch tin, I also line the outside of my tin to stop the cake from colouring on the side too quickly. Preheat the oven to 140C/120C Fan/Gas 1.
- Add the sugar and margarine to a large bowl and beat until lighter in colour and creamy, I prefer to use an electric hand mixer, but you can do it by hand. Add the eggs one at a time and continue to mix until they are fully incorporated if the mix starts to curdle add a handful of the flour.
- Add the flours, mixed spice, nuts, golden syrup and a pinch of salt, mix by hand until blended together. Stir in the soaked fruit and mix well.
- Spoon into the prepared tin and level the surface. (at this point add your nuts and cherries for decoration if not using icing to decorate).
- Bake in the centre of the preheated oven for 4 ½ - 5 hours, it should feel firm to the touch, be golden brown and a skewer inserted should come out clean. Check after an hour and every hour and cover with foil with the cake is colouring too quickly. Leave to cool completely in the cake tin.
- When the cake is completely cool, wrap in a double layer of greaseproof paper with our removing the lining paper as this helps to keep the cake moist. Then wrap in foil and place in an airtight container, I find a sweet tin works best.
- This will keep for 6 months, so the ultimate make-ahead. If you want to feed the cake, pierce the cake all over with a skewer and pour over a little sherry, each week before Christmas. However, I never feed my Christmas cake, I always forget and this recipe doesn’t need it, the cake will stay rich and moist up until Christmas and beyond. - - 1 quantity of the mix will give you 1 round or square 8 inch Christma cake, but it can also be used to make 16 smaller individual cakes or 2 loaf tin cakes.
- Decoration with out icing: - Extra blanched almonds - Extra glace cherries - Extra Whole walnuts - 3 tablespoon apricot jam - - Once the cake is in the tin ready for the oven use a selection of nuts and cherries to decorate the top. - - When ready to serve, heat up the jam in a saucepan and brush all over the top of the cake, I like to do 2 or 3 layers to make it very shiny.
- Decoration with icing - 500g golden marzipan - 500g ready to roll fondant - 3 tablespoon apricot jam - Icing sugar for dusting - - When ready to decorate, place the cake on the serving dish. Heat up the jam and brush all over the top of the cake. Using icing sugar to roll out the marzipan, I use the bottom of my cake tin as a rough guide to the size of my circle, cut it out with a knife and place on top of the cake. - - Roll out the fondant again using icing sugar, again use the bottom of the cake tin as a gu
The cake itself is very easy to make - the tricky part is the icing, but you can obviously decorate it however you please. Treat your guests to a Christmas punch. Easy. "Make a Christmas cake if you want. But I won't be eating it," said Danny, settling in a large armchair to watch the rugby. This recipe instantly appealed to me, as I needed to bake a last minute Christmas cake, having not planned on baking a cake this year, but suddenly finding myself having to host a.
So that is going to wrap this up with this exceptional food easy last minute christmas cake recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
