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Before you jump to Xmas Fruit Cake recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money In The Kitchen.
It was certainly not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. That’s a thing of the past now, with everyone being aware of the problems besetting the planet and also the shared burden we have for turning things around. According to the specialists, to clean up the surroundings we are all going to have to make some improvements. Each and every family must start generating changes that are environmentally friendly and they have to do this soon. Read on for some ways to go green and save energy, mainly in the kitchen.
While it may not taste as good, cooking food in the microwave instead of in the oven will save you a packet of money. As soon as you find out it will take 75% more energy to cook in the oven, you could possibly look for more ways to use the microwave. When compared with your stove, you can make boiled water or steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. Many individuals incorrectly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. A dishwasher is specifically effective when it’s full before a cycle is going. Don’t dry the dishes with heat, utilize the cool dry or air dry functions to increase the money you save.
The kitchen on its own provides you with many small methods by which energy and money can be saved. Green living is something we can all do, without difficulty. Typically, all it requires is a little bit of common sense.
We hope you got insight from reading it, now let’s go back to xmas fruit cake recipe. To make xmas fruit cake you need 38 ingredients and 22 steps. Here is how you cook it.
The ingredients needed to prepare Xmas Fruit Cake:
- Use Fruits:
- Provide 163 g Dried Fruits Mix Preferably Foodsterr,
- Provide 75 g Dates Pitted Quartered,
- Use 50 g Glazed Cherries Halved,
- Provide 50 g Crystallized Ginger Quartered,
- Provide Cointreau / Brandy / Dark Rum, 180ml + More For Feeding
- Take Cake:
- Provide Unsalted Butter Softened, 138g + More For Greasing
- Use 69 g Light Muscovado Sugar,
- Use 69 g Demerara Sugar,
- Provide 3 Eggs,
- Prepare 38 g Almond Meal,
- Use Fresh Orange Zest, 1 Orange
- Get 1/4 TSP Ground Cloves,
- Provide 1/4 TSP Ground Cinnamon,
- Provide Pinch Nutmeg Freshly Grated,
- Take 1/4 TSP All Spice Powder,
- Get 138 g Unbleached All Purpose Flour,
- Provide 20 g Roasted Hazelnuts Halved,
- Take 20 g Roasted Walnuts Quartered,
- Take Gingerbread Houses:
- Provide 350 g Unbleached All Purpose Flour,
- Take 10 g Baking Powder,
- Take 170 g Demerara Sugar,
- You need Pinch Sea Salt,
- Prepare 1/2 TSP All Spice Powder,
- Take 100 g Unsalted Butter Cubed,
- Prepare 70 g Pure Honey,
- Get 20 g Blackstrap Molasses,
- Prepare 1 Egg,
- Get Royal Icing:
- Use 1 Egg White,
- You need Pinch Cream of Tartar,
- Use 200 g Icing Sugar,
- Prepare Decor:
- Use Apricot Jam
- Use Marzipan
- Prepare Edible Glisters
Steps to make Xmas Fruit Cake:
- Soaking the fruits. - - Transfer everything into a large bowl. - - Toss to mix well. - - Cover with cling film and set aside in a cool and dry place for at least 24 hrs.
- Prepare the cake. - - Preheat oven to 150 degrees celsius or 300 fahrenheit. - - Grease cake pan with butter. - - Lay parchment paper on the bottom and the sides of the cake pan.
- Cut out a large piece of aluminium foil. - - Fold the foil into a strap with a width almost the same as your cake pan. - - Wrap the cake pan with that folded foil and tied it tightly with a thread. - - This is to allow even browning.
- In a large bowl, cream butter until light and fluffy with a hand or stand mixer. - - Add in sugar and cream until well combined. - - Add in eggs and continue whisking.
- Add in almond meal, orange zest and the spices. - - You can make your own almond meal by grinding almond in a spice blender. - - Continue whisking until well combined. - - Fold in the flour with a spatula 1/3 portion at a time until fully incorporated.
- Next, fold in the nuts. - - Lastly, the dried fruits mix with any leftover alcohol. - - Transfer into the cake pan. - - Using an offset spatula to level the top.
- Wack into the oven and bake for 2 to 3 hrs. - - Check regularly after the 1 hr mark. - - The internal temperature should read 90 degree celsius or 200 fahrenheit. - - The cake should also pass a skewer test.
- You should have a dark brown color on the cake. - - Remove from oven and set aside to cool completely before unmolding about 5 hrs. - - Once the cake is completely cooled, unmold and transfer onto surface lined with cling film. - - Poke a few holes on the cake with a skewer.
- Feed the cake with 1 TBSP of Cointreau or any liqueur of your choice. - - Cover and wrap the cake with parchment paper. - - You can store the cake for a couple of months in a cool and dry place. The flavors will intensify.
- Feed the cake once every week, - - Feeding the cake will keep the cake moist and dense. - - Making gingerbread houses. - - In a large bowl, combine flour, baking powder, sugar, salt and all spice well.
- Add in the butter. - - You can cream everything together with a fork, but I prefer using my hands. - - You should get a crumbly mixture resembling wet sand. - - Add in honey, molasses and egg.
- Mix until it comes together into a dough. - - Wrap it with cling film and chill in the fridge for about 1 hr. - - Remove from fridge and divide the dough into half. - - You can freeze the other half. It will last for 3 months.
- Transfer the dough onto a parchment paper. - - Place another parchment paper over the dough. - - Roll the dough into a large rectangle with a thickness of 1/8 inch. - - Freeze the dough for 30 mins.
- Preheat oven to 180 degree celsius or 360 fahrenheit. - - I measured the circumference of my cake which reads 64cm. - - So I divided 64 into 8 = 8cm. Each house is 8cm in width. - - I also measured the height of my cake with is about 4cm. So, each house will be more than 4cm in height.
- I use cupboard to draw and design the houses. - - After 30 mins, remove the dough from the freezer. - - The dough should be big enuff for all the houses. - - Place another baking tray on top of the dough.
- Wack into the oven and bake for 12 mins. - - Remove from oven and set aside to cool slightly. - - Place the houses onto the gingerbread and using a sharp knife and cut out the houses. - - Transfer the houses onto a baking tray lined with parchment paper.
- Wack into the oven and bake for another 10 to 12 mins or until deep brownish. - - Remove from oven and set aside to cool completely. - - Prepare the royal icing. - - In a large bowl, add in egg whites and cream of tartar.
- Using a hand or stand mixer, whisk until stiff peaks. - - Add in icing sugar, 1 tbsp at at a time, while still whisking. - - Once it gets thick, shiny and glossy, stop adding the sugar. - - You should have a honey-syrupy consistency, but not runny and not too thick.
- Transfer into a piping bag with a small circle tip. - - Pipe the designs on the gingerbread. - - Get artsy! - - The royal icing will harden overtime. - - You can freeze any remaining royal icing for up to 1 month.
- Assemble the cake. - - Brush the whole cake lightly with apricot jam. - - Transfer the fruit cake on a cake stand or a serving plate.
- Pipe some more royal icing on the back of the gingerbread houses. This will act as a glue. - - Stick the gingerbread houses onto the side of the cake. - - Roll out the marzipan into a 1/8 inch thickness. If your marzipan gets too sticky and difficult to roll, dust the surface + rolling pin with some icing sugar.
- Using your desired Xmas theme cookie cutter and cut out the marzipan. I am using snowflakes cookie cutter. - - Transfer the marzipan onto the fruit cake. - - Lastly dust with your desired edible glisters. - - Slice and serve. - - The fruit cake will keep well in the fridge for a few weeks.
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