Elitetwigs English Golden Christmas Cake Recipes

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ELITETWIG'S FIRST TIME GUIDE TO ICE A CHRISTMAS CAKE.



Elitetwig's First Time Guide to Ice a Christmas Cake. image

Make and share this Elitetwig's First Time Guide to Ice a Christmas Cake. recipe from Food.com.

Provided by EliteTwig

Categories     Dessert

Time P3D

Yield 1 icing decoration, 1 serving(s)

Number Of Ingredients 5

500 g marzipan
1 kg royal icing (ready to roll)
25 g apricot jam
50 g icing sugar
1/2 teaspoon yellow food coloring

Steps:

  • If you have thawed your Christmas Cake please de-thaw prior to using this guide. If you have your Christmas Cake ready -- Let's go.
  • Warm Apricot Jam through until it sightly bubbles. Either on the hob or in the microwave for 10-15 seconds. Set this aside.
  • Dust surface with a little icing sugar.
  • Roll out marzipan, dusting now and then, to desired size enough to cover cake top and sides.
  • Brush Cake with Apricot Jam, this ensures marzipan will stick.
  • Lift onto rolling pin and smooth out over cake, so it sticks to cake.
  • Trim excess.
  • Wrap Cake in clingfilm and leave for marzipan to harden for 2 days. Please store in a dry cool place.
  • 2 DAYS LATER.
  • Remove clingfilm, and brush marzipan surface with water.
  • Prepare royal icing as described in steps 3, 4 and 6, 7.
  • With excess icing roll into a ball and create a whole in the centre add drop of yellow food colouring and work the icing, dusting with icing sugar to prevent sticking.
  • Once the icing has a consistent light yellow colour, roll out icing to a 1/2 cm thickness all over.
  • Take a star shape cookie cutter (or any other shape you prefer) and cut as many stars as you can, re roll icing if more stars needed.
  • Brush the back of the stars with water (not too much just enough to stick) and arrange on cake.
  • At edges press stars down and trim any excess such as points that go over the edge.
  • Once all stars have been placed, leave cake for 24hours so icing can harden.
  • Dada! On professionally looking Christmas Cake! Well Done!

ELITETWIG'S ENGLISH GOLDEN CHRISTMAS CAKE



Elitetwig's English Golden Christmas Cake image

A good old English Recipe, ideal for those who are not keen on the rich, bitty darl traditional Christmas Cake. This was a first time for me, so I went for a lighter, more golden and less bitty but fruity Christmas Cake recipe from my nan, who is enjoying Christmas not on thie earth.

Provided by EliteTwig

Categories     Fruit

Time 2h20m

Yield 1 8 inch round cake, 1 serving(s)

Number Of Ingredients 11

12 ounces self raising flour
1/2 teaspoon nutmeg
1 teaspoon mixed spice
6 ounces caster sugar (for diabetics use a substitute ie splenda)
1 1/2 cups raisins (prefer raisins to sultanas)
1 cup glace cherries, washed dried and quartered
2 cups mixed peel
2 large eggs
6 ounces margarine or 6 ounces softened butter
10 tablespoons milk or 10 tablespoons soya milk
1 teaspoon almond essence (or any alcohol to same amount)

Steps:

  • Grease and linesides and base, with greaseproof paper, an 8 inch round cake tin.
  • Set the oven to warm, Gas Mark 3 / 325F / 160°C.
  • In a large mixing bowl sieve the flour, nutmeg and mixed spice together.
  • Add all remaining ingredients to the flour.
  • Beat together with a wooden spoon ntil the mixture is a well combined and has a soft, dropping consistency. (if too thick add tsp of milk at a time till desired effect. If to runny add tsp of flour at a time till desired effect).
  • Spoon mixture carefully into tin.
  • Shake to settle mixture and hollow out centre of the cake.
  • Bake for 2 hours approximately.
  • As oven temps vary, test half an hour before end of recommended cooking time using a skewer.
  • Continue testing until skewer comes out clean.
  • Leave to cool in tin, when cold turn out and wrap in greaseproof paper.
  • Either store in an airtight tin or tightly wrap in foil.
  • Can freeze for upto 2 months (must thaw before decorate).

Nutrition Facts : Calories 7209, Fat 163.8, SaturatedFat 32.1, Cholesterol 444.4, Sodium 1946.6, Carbohydrate 1427.5, Fiber 357.2, Sugar 301.3, Protein 111

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