Gabriel is making a spiced fruit cake
Answers
Answer:
nice i guess
Step-by-step explanation:
Step-by-step explanation:
Try this Christmas cake recipe to get these results. | Source
Bake and Rate
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2.8 stars from 16 ratings of Classic Christmas Cake
Prep time: 30 min Cook time: 3 hours Ready in: 3 hours 30 min Yields: Serves 10 to 12
A note about time: Remember, the timing listed above does not include the overnight soaking of some ingredients, nor the post-baking preparation.
Ingredients
300 grams sultanas
300 grams raisins
50 grams dates, finely chopped
100 grams mixed candied peel, finely chopped
100 grams glace cherries, rinsed and finely chopped
300 grams plain flour, sieved
1 lemon, grated zest and juice
1 orange, grated zest and juice
1 teaspoon nutmeg, freshly grated
1 teaspoon mixed spice
1 teaspoon cinnamon, ground
200 grams soft golden sugar
200 grams unsalted butter, cubed
1 tablespoon golden syrup
4 medium free range eggs, beaten
1 teaspoon bicarbonate of soda
1 tablespoon milk
Brandy
Instructions
Preheat the oven to 140ºC/Gas 1. Grease a 20 cm square or 23 cm round tin with a little sunflower oil and line it with three layers of baking parchment.
Mix the dried fruit, candied peel and cherries in a large, deep-bottomed bowl. Add 3 tablespoons of brandy. Cover and soak overnight.
Add the flour, spices, lemon and orange zest and juice to your soaked fruit. Mix well.
In a separate bowl, cream the butter and sugar together. Add the golden syrup and beaten eggs. Add this mixture to the flour and fruit mixture. Combine thoroughly. Dissolve the bicarbonate of soda in the milk and add this to the mix too.
Lastly, add the brandy a little at a time, tasting as you go. The mixture should have a soft dropping consistency similar to that of a cupcake mixture.
Pour the mixture into the prepared tin. It should reach about two-thirds of the way up the tin.
Dip a dessert spoon in warm water and swirl it around the top of the cake mixture, pressing the middle down just slightly. Cover the top with a sheet of parchment paper and put the cake in the preheated oven.
Bake for three hours, then test the cake by inserting a metal skewer into the centre of the cake. If it comes out clean, the mix is cooked. If not, allow another 15 minutes and test again. The cake might need a little longer depending on your oven and your tin.
Once the mix is cooked, take the cake out of the oven and leave to cool in the tin. Transfer to a wire rack and leave to cool completely.
Double-wrap the cake in grease-proof paper and then again in tin foil. Store in a cool, dry place till Christmas.
Feed your cake on a weekly basis before Christmas. Using a thin skewer, make holes in the top and pour over teaspoons of brandy to soak in the cake. Use an egg-wash brush to brush any excess over the cake.
Glaze and marzipan your Christmas cake a week before you want to ice it. Ice your cake a day or two before Christmas. I leave mine till the day before Christmas Eve, as I don't like the royal icing to harden.
Up close: deliciously moist and subtly boozy. Indulge! It's Christmas.
Up close: deliciously moist and subtly boozy. Indulge! It's Christmas. | Source
Cook's Tips
Be an early bird and have a stress-free Christmas; cook and bake your goodies in advance. Here are some other helpful suggestions: