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Prize winning christmas cakes


prize winning christmas cakes

Preheat the oven to 140C (fan).
Do you prefer them dark and rich, or lighter and zestier and am I only the only person who loves the marzipan best of all?
Admittedly, the result, cruelly dubbed the rock of ages by apple iphone discount code my doting dad, was still going strong long after Easter eggs were old news, but practice makes perfect, and now Id like to think I was a bit of a dab hand with the old.
Im sure you could bake it in other tins as well just be aware that your baking times will vary depending on the size of your cakes, so make sure you dont overcook them.Annie Bell uses bicarbonate of soda as the raising agent in the All Gold Christmas cake recipe in her book Gorgeous Christmas added to a warm pan of melted butter and apple juice, it fizzes spectacularly.With melt-in-the-mouth, buttery smooth icing, and a really moist sponge, we think this rather decadent cake gets the balance right.Mix really well and make sure there are no large clumps of flour or fruit. .In pursuit of moistness, mary Berry recipe Christmas cake.Its rich, creamy sponge will please even those who find traditional Christmas cake a little heavy.



We vary the fruit mix from time to time, depending on what we have on hand. .
It will make one deep 25cm square cake, or one deep 28cm round cake, or two deep 20cm square cakes, or eight to nine 15 x 8cm mini cakes. .
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Womens Weekly Prize Winning Fruit Cake (the original recipe is here ) 500g (3 1/4 cups) sultanas 500g (3 1/4 cups) currants 250g (1 chimney sweeps central nj 1/2 cups) chopped raisins 125g (2/3 up) glacé cherries, halved 60g (1/3 cup) mixed peel 185g (1 1/2 cups) slivered almonds.Clark, Berry and Bowers addition of almonds is a happy one; as well as providing an interesting crunch, their mild, milky sweetness is a nice counterpoint to the intensely sugary fruit.A traditional Christmas cake is loaded with a combination of raisins, currants, sultanas, cherries, orange zest, and nuts, all fed with brandy or sherry and left to mature.Baking powder has replaced yeast as the most usual leavening agent for cakes, popping up in Mary Berrys Victorian Christmas Cake from her Christmas Collection, and legendary pastry chef Claire Clarks recipe in Indulge as well.Its easy to strike out apple juice and tea, both of which are too insipid to make much of an impact amongst so many other ingredients.Because its then that all the hard work that goes into pulling off the perfect Christmas day is over, and you can finally put your feet up and relax.


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