You really SHOULD steep your fruits in alcohol before making a "dark, rich, fruit cake" which is the British Commonwealth standard for Xmas cakes (and wedding cakes, unless the local culture had a different tradition for marriages.) All of the recipes I have seen include some form of alcohol (brandy, sherry) used, as a liquid for the… You can feed it once a week or so with a tablespoon or two of cherry brandy right up until a few days before you're ready to ice the cake (presuming that you are going to ice the cake). Thai Green Curry Without Coconut Milk Recipes. Brandy or rum are the best, but some people go to extremes, using port wines, etc, for darker colour. Then I added 600g of the ridiculously undercooked Christmas cake. Beware, this cake does contain a reasonable amount of cherry brandy - both in the cake mix and through feeding the cake more brandy afterwards. Also if the cake has sunk in the centre from being underbaked it will not rise again as the raising agents in the recipe will have expired. This I mashed and squelched between my fingers until it had transformed into a thick stodge that any Victorian pauper would have been grateful to receive. Port and Chocolate Christmas Cake is a twist on a traditional boiled Christmas cake. The addition of dried cherries is a tart and tantalising surprise. ChestnutsREASTIEingOnTheFire Wed 21-Dec-11 14:32:00. (5 Posts) Add message | Report. Add all the fruit, prunes, peel & nuts to the mulled wine port mixture, stir it well and cover with a lid. The cake would have to heat all the way through again and the outside parts of the cake would become too dry. To glaze, bring the jam and port to the boil in a pan, then sieve and brush the top (the flat bottom) of the cake. For feeding the cake it depends how long you would like to keep the cake for. The alcohol should be something with flavour - a good port, sherry, Marsala, Muscat, rum, brandy, schnapps, or a mixture .. Every two weeks, for twelve weeks, unwrap and douse with 1-2 oz alcohol, depending on cake size and thickness. It is certainly fine to use red vermouth in the making of the cake, either to soak the fruit or to add to the batter. Have no brands or sherry but lots and lots of port! The alcohol content does not affect the cake at this point and the spices used in red vermouth would be quite appropriate for Christmas. Close to Christmas, you can ice this cake with the traditional Christmas cake icing (frosting) if you …
I have left this for up to 4 days with no adverse effects! Port adds a deep boozy character to the fruit with the decadence of added dark chocolate. (because no one drinks it!) Here in Britain it's traditional to have a rich fruitcake for Christmas, and these cakes are traditionally baked a month or two ahead of time and kept wrapped in brown paper/in airtight tins. Port Wine Chocolate Buttermilk Pound Cake Restless Chipotle unsalted butter, port wine, chocolate chips, heavy cream, light corn syrup and 17 more Fat Free … Can I feed my christmas cake with port? ... port wine, cake flour, baking powder, sugar, apples, mascarpone cheese and 4 more. Leave at room temperature, unless you live in a very hot climate in which case you will need to refrigerate it, for 2 days. The alcohol should be something with flavour - a good port, sherry, Marsala, Muscat, rum, brandy, schnapps, or a mixture .. Every two weeks, for twelve weeks, unwrap and douse with 1-2 oz alcohol, depending on cake size and thickness. If you are icing the cake and using royal icing, then you don't need much vodka - just enough to brush all the marzipan, so even a little minature bottle would do, if you don't have any. If a cake tester came out clean then the cake … THE DAY YOU BAKE THE CAKE: Pre-heat oven to 160 C or 320°F. SEARCH.