ZEST ALCOHOL RECIPES

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MAKE & MATURE CHRISTMAS CAKE RECIPE - BBC GOOD FOOD



Make & mature Christmas cake recipe - BBC Good Food image

Bake this festive fruit cake in advance of Christmas and feed it regularly with rum, brandy or whisky to build the flavour and keep it moist

Provided by James Martin

Categories     Dessert

Total Time 2 hours 35 minutes

Prep Time 25 minutes

Cook Time 2 hours 10 minutes

Yield Cuts into 12-15 slices

Number Of Ingredients 15

1kg mixed dried fruit (use a mix of raisins, sultanas, currants, cherries, cranberries, prunes or figs)
zest and juice 1 orange
zest and juice 1 lemon
150ml brandy, Sherry, whisky or rum, plus extra for feeding
250g pack butter, softened
200g light soft brown sugar
175g plain flour
100g ground almond
½ tsp baking powder
2 tsp mixed spice
1 tsp ground cinnamon
¼ tsp ground cloves
100g flaked almonds
4 large eggs
1 tsp vanilla extract

Steps:

  • Put 1kg mixed dried fruit, the zest and juice of 1 orange and 1 lemon, 150ml brandy or other alcohol, 250g softened butter and 200g light, soft brown sugar in a large pan set over a medium heat.
  • Bring to the boil, then lower the heat and simmer for 5 mins. Tip the fruit mixture into a large bowl and leave to cool for 30 mins.
  • Heat oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside – tie with string to secure.
  • Add 175g plain flour, 100g ground almonds, ½ tsp baking powder, 2 tsp mixed spice, 1 tsp ground cinnamon, ¼ tsp ground cloves, 100g flaked almonds, 4 large eggs and 1 tsp vanilla extract to the fruit mixture and stir well, making sure there are no pockets of flour.
  • Tip into your prepared tin, level the top with a spatula and bake in the centre of the oven for 2 hrs.
  • Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of your chosen alcohol. Leave the cake to cool completely in the tin.
  • To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it.
  • Don’t feed the cake for the final week to give the surface a chance to dry before icing.

Nutrition Facts : Calories 678 calories, FatContent 29 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 88 grams carbohydrates, SugarContent 79 grams sugar, FiberContent 3 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.6 milligram of sodium

ORANGE LEMONADE RECIPE: HOW TO MAKE IT



Orange Lemonade Recipe: How to Make It image

This juice is a favorite at our place. I'll often double the batch and send a jar next door to my mother-in-law! I was looking for a way to sweeten lemonade without using more sugar when I came up with the recipe. —Wendy Masters, Grand Valley, Ontario

Provided by Taste of Home

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 7

1-3/4 cups sugar
2-1/2 cups water
2 tablespoons grated lemon zest
2 tablespoons grated orange zest
1-1/2 cups lemon juice (about 10 lemons)
1-1/2 cups orange juice (about 5 oranges)
6 cups cold water

Steps:

  • In a large saucepan, combine sugar and 2-1/2 cups water; cook and stir over medium heat until sugar is dissolved. Cool slightly., Stir in citrus zest and juices. Let stand, covered, 1 hour. Strain syrup; refrigerate, covered, until cold., To serve, fill glasses or pitcher with equal amounts of fruit syrup and water. Add ice and serve.

Nutrition Facts : Calories 136 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 1mg sodium, CarbohydrateContent 35g carbohydrate (33g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

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