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Before you jump to Classic Christmas Cake recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Save Money In The Kitchen.
Remember when the only individuals who cared about the ecosystem were tree huggers and hippies? That’s a thing of the past now, with everyone being aware of the problems besetting the planet and also the shared obligation we have for turning things around. The experts are agreed that we are not able to change things for the better without everyone’s active involvement. This needs to happen soon and living in approaches more friendly to the environment should become a goal for every individual family. Read on for some methods to go green and save energy, generally in the kitchen.
Changing light bulbs is actually as good a place get started on as any. Do this for your house, not just the kitchen. Compact fluorescent lightbulbs are generally energy-savers, and you should use them in place of incandescent lights. These bulbs are generally energy-efficient which means electricity consumption is lower, and, although they cost a bit more to buy, will outlast an incandescent light ten times over. Using these longer-lasting lightbulbs has the actual benefit that many fewer lightbulbs make it into landfills. It goes further than simply replacing the lights, though; turning off lights that aren’t needed is another good thing to do. The family spends major time in the kitchen area, and how typically does the kitchen light go on in the morning and is left on all day long. And it’s not limited to the kitchen, it happens in other parts of the house as well. Make a practice of having the lights on only when they are required, and you’ll be amazed at the amount of electricity you save.
From the above it should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is quite uncomplicated to live green, of course. It’s concerning being practical, more often than not.
We hope you got insight from reading it, now let’s go back to classic christmas cake recipe. You can have classic christmas cake using 23 ingredients and 13 steps. Here is how you do that.
The ingredients needed to cook Classic Christmas Cake:
- Take Cake
- Get 175 grams Raisins
- Prepare 500 grams Currents
- Use 350 grams Sultanans
- Take 350 grams Glaced Cherries
- Use 150 ml Brandy/Sherry
- Get 2 Orange Zest
- Get 250 grams Butter
- You need 250 grams Molasses Sugar
- Get 4 Eggs
- Take 1 tbsp Treacle
- Get 75 grams Chopped, Blanched Almonds
- Take 250 grams Flour
- Provide 1 1/2 tsp Mixed Spice
- Get Covering
- Prepare 3 tbsp Apricot Jam
- Provide 1 Icing Sugar
- You need 675 grams Marzipan
- Provide Icing
- Use 3 Egg Whites
- Take 675 grams Icing Sugar
- Prepare 3 tsp Lemon Juice
- Provide 1 1/2 tsp Glycerine
Steps to make Classic Christmas Cake:
- Place all the dried fruit in a large mixing bowl. Pour over the Brandy and stir in the orange zest. Soak overnight.
- Preheat the oven to 140°C. Grease and double 23 cm line tin.
- Beat butter, sugar, eggs, treacle & almonds. Add flour and ground spice, stir in the soaked fruit.
- Spoon into prepared cake tin and level. Bake for 4 to 4 1/2 hours, if after 2 hours it is a rich, golden, brown colour, cover with foil. Once a scewer comes out clean, remove from oven and allow to cool in the tin. When cool, pierce the cake with fine holes and pour over brandy. Remove for tin and wrap in double layer wax paper and store. Week dousing with a cap full brandy.
- Or spoon into 10x5cm bun pans and bake for 1h40min
- 1 week before the cake is needed, cover the cake. Stand the cake upside down, flat side uppermost. Brush the sides and the top of the cake with the warm apricot jam.
- Liberally dust a work surface with icing supar and then roll out the marzipan to about 5cm larger than the surface of the cake. Keep moving the marzipan as you roll, checking that it is nnot sticking to the work surface. Dust the work surface with more icing sugar as necessary.
- Carefully lift the marzipnn over the cake using a rolling pin. Smoothe it down.
- For the royal icing whisk the egg whites in a large bowl until they become frothy. Mix in the sifted icing sugar a tbl full at a time.
- Stir in the lemon juice and glycerine and beat the icing until it is very stiff and white and stands up in peaks.
- Cover the surface of the icing tightly with clingfilm and keep in a cool place until needed,
- To ice the cake, place all the icing onto the top of the cake. Spread evenly over the top and sides of the cake with a palette knife. For a snow-peak effect, use a smaller palette knife to rough up the icing.
- Leave the cake loosely covered overnight for the icing to harden a little, then wrap or store in an airtight container ina cool place until needed,
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