Step-by-Step Guide to Make Speedy Boozy Christmas Cake

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Steps to Prepare Ultimate Boozy Christmas Cake. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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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 begin with this recipe, we must first prepare a few ingredients. You can cook Boozy Christmas Cake using 26 ingredients and 11 steps. Here is how you can achieve 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 Take 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

Instructions 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 is going to wrap this up for this special food Simple Way to Prepare Super Quick Homemade Boozy Christmas Cake. Thank you very much for your time. I'm sure that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!