Gingered Christmas Fruitcake With Rustic Decorations


Gingered Christmas Fruitcake With Rustic Decorations

Gingered Christmas fruitcake Moist, gingery fruitcake topped with marzipan, royal icing, sugared cranberries, rosemary and bay leaves, dried orange slices, pine cones and whole spices.
There are a lot of mixed feelings about fruitcake, some people love it, others hate it with a fiery passion; I am firmly in the first camp, I adore fruitcake (of course I do. It’s cake.) and will happily eat it year round; fruitcake is not just for Christmas, though I wouldn’t want to celebrate it without it.

Ingredients
Cake
          80 g (2.8oz) dried figs, chopped
          65 g (2.3oz) dried cranberries
          65 g (2.3oz) dates, chopped
          50 g (1.75oz) glace cherries, chopped
          30 g (1oz) mixed candied peel
          50 g (1.75oz) raisins
          50 g (1.75oz) sultanas
          50 g (1.75oz) currants
          100 g (3.5oz) crystallised ginger, chopped
          50 g (1.75oz0 stem ginger, finely chopped
          zest of 1 + juice 1/2 orange
          zest of 1 lemon
          1 tbsp stem ginger syrup
          4 tbsp ginger wine/rum/brandy/cointreau/sherry plus extra for feeding
          140 g (1/3 + 1/4 cups) softened butter
          140 g (2/3 cup + 2tbsp) light brown soft sugar
          1.5 tbsp treacle
          2 eggs
          175 g (1 + 1/2 cups) plain flour
          40 g (1/3 cup) ground almonds
          1 1/2 tsp ground ginger
          1/2 tsp ground cinnamon
          1/2 tsp ground nutmeg
          1/4 tsp ground cardamom
          1/8 tsp ground cloves
          pinch salt

Royal icing
          3 tbsp apricot jam or marmalade
          500 g (17.5oz) marzipan
          2 large egg whites
          400 g (4 cups) icing (powdered) sugar, sifted
          1 1/2 tsp lemon juice
          1 tsp glycerine optional, but stops the icing from set rock solid

Decoration
          1 small orange
          a couple of small pine cones
          1 egg white
          2 tsp caster sugar
          handful fresh cranberries
          couple sprigs fresh rosemary
          a few bay leaves
          granulated sugar
          cinnamon sticks
          star anise
          icing sugar

Instructions
1.           The day before you want to bake the cake, mix all of the dried fruits together in a large bowl and stir in the orange and lemon zests, orange juice, stem ginger syrup and alcohol, cover and leave to soak overnight.
2.           The following day, preheat the oven to 150C/300F/gas mark 2. Grease a deep 15cm/6in round cake tin and line the base and sides with a double thickness of baking parchment, making sure that it comes a good 10cm above the top of the tin.
3.           ....
4.           ....


Full Recipe: Click Here

Created: BANKHEALTHY

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