Xmas Chocolate Fruit Cake Pt. 2

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, xmas chocolate fruit cake pt. 2. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Xmas Chocolate Fruit Cake Pt. 2 is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Xmas Chocolate Fruit Cake Pt. 2 is something that I have loved my entire life.

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To get started with this particular recipe, we must prepare a few ingredients. You can cook xmas chocolate fruit cake pt. 2 using 19 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Xmas Chocolate Fruit Cake Pt. 2:
  1. Get Spices:
  2. Make ready 1⁄2 Inch Cinnamon,
  3. Make ready 6 Cloves,
  4. Make ready 12 Allspice Berries,
  5. Get Pinch Nutmeg Freshly Grated,
  6. Prepare Cake:
  7. Prepare 150 g Unsalted Butter,
  8. Get 38 g Dark Muscovado Sugar,
  9. Prepare 75 g Demerara Sugar,
  10. Prepare 50 g Ghee,
  11. Make ready 2 Eggs,
  12. Prepare 85 g Unbleached All Purpose Flour,
  13. Prepare 28 g Dark Rye Flour,
  14. Get 60 g High Quality Cocoa Powder Preferably Valrhona or Callebaut,
  15. Take Fresh Lemon Zest, 1⁄2 Lemon
  16. Prepare Fresh Lemon Juice, 1⁄2 Lemon
  17. Take Cointreau / Grand Marnier / Dark Rum, 38g + More For Feeding & Flambeé
  18. Make ready 57 g Walnuts Corasely Chopped,
  19. Get 57 g Pistachios Corasely Chopped,

Otherwise, comfort foods can be really nutritious and good f Place the fruit, butter, sugar, honey, coffee liqueur, orange juice and zest, mixed spice and cocoa into a large wide saucepan. Heat the mixture until it reaches a gentle boil, stirring the mixture. Place the dried fruit, honey, butter, sugar, honey, sherry, cocoa, mixed spice, orange zest and juice in a large saucepan over a medium low heat. Heat until the mixture until it reaches a gentle boil.

Instructions to make Xmas Chocolate Fruit Cake Pt. 2:
  1. Preparing the spice. - - Blitz cinnamon, cloves and allspice berries in a spice grinder until powder forms. - - Transfer into a small bowl. - - Grate in the nutmeg. - - Mix until well combined. - - Set aside.
  2. Prepare the cake. - - Preheat oven to 150 degree celsius or 300 fahrenheit. - - Lightly grease loaf pan or cake pan with butter. - - Lined with parchment paper on the bottom as well as the sides. - - Run aluminium foil around the pan, cut and fold to create like a ring. - - Tie the aluminium foil with a thread. - - This is to prevent the cake from rising unevenly. Make sure the reflective side is facing towards out.
  3. Melt 75g of butter in a skillet. - - Once the butter has melted and starts to "sing", keep a close eye on it, as it can go from browned to burn very fast. - - Once the "singing" has subsided, transfer into a coffee filter over a sieve and bowl. - - Set aside to cool down slightly. - - Weigh the browned butter, if it is under 75g, add any neutral oil to compensate.
  4. Cream the remaining 75g of butter in a large bowl with a hand or stand mixer. - - Cream until it is like mayo consistency. - - Add in the sugar. - - Continue creaming until everything is well combined, light and fluffy. - - Add in the ghee, eggs and the browned butter. - - Mix until well combined.
  5. Add in the freshly ground spices. - - Mix until well combined. - - Sieve and fold in the 2 flour in 1⁄3 portions at a time. - - Sieve and fold in the cocoa powder in 1⁄3 portions at a time. - - Once everything has incorporated, add in lemon zest and juice. - - Add in the soaked fruits mix and Cointreau. - - Fold until well combined. - - Add in the nuts. - - Fold until well combined.
  6. Transfer into the prepared cake or loaf pan. - - Wack into the oven and bake for 2hrs to 2.5 hrs or until it passes the skewer test. - - Check frequently after the 1.5 hr mark. - - Remove from oven and set aside to cool completely. - - Once cooled, unmold onto a shallow bowl. - - Add about 3 TBSP of Cointreau into a sauce pot. - - Using a blow torch, light up the Cointreau. - - Be very careful when doing this.
  7. Pour the flambé liqueur over the cake. - - Once the flame has seized, set aside to cool down completely. - - Once cooled, wrap with parchment paper or cling film. - - Wrap another layer of aluminium foil. - - Keep it in a cool and dry place. - - You can feed the cake with 1 TBSP of liqueur once every week for as long as you desire. - - I fed mine for only 2 weeks. - - Slice and enjoy.

Place the dried fruit, honey, butter, sugar, honey, sherry, cocoa, mixed spice, orange zest and juice in a large saucepan over a medium low heat. Heat until the mixture until it reaches a gentle boil. Sift together flour, cocoa and baking powder. Drain, and pat dry with kitchen roll. In a large mixing bowl, mix marzipan and sugar with an electric mixer until the mixture looks sandy.

So that’s going to wrap this up for this exceptional food xmas chocolate fruit cake pt. 2 recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!