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Xmas Chocolate Fruit Cake Pt. 2
Xmas Chocolate Fruit Cake Pt. 2

Before you jump to Xmas Chocolate Fruit Cake Pt. 2 recipe, you may want to read this short interesting healthy tips about Choosing The Right Foods Can Help You Stay Fit And Also Healthy.

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Now when it comes to the key food items that you have for dinner, you might want to make sure you are eating plenty of fish, especially salmon, and lean protein. The fantastic thing about salmon is that as well as other nutrients it is also loaded with Omega-3. And whenever it comes to lean protein, you should bear in mind that you only need about 3 ounces to get your daily requirements. It’s also wise to trim off any fats that you find on the particular meats that you’re planning to eat.

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We hope you got benefit from reading it, now let’s go back to xmas chocolate fruit cake pt. 2 recipe. You can cook xmas chocolate fruit cake pt. 2 using 19 ingredients and 7 steps. Here is how you do it.

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

It's simple enough for an afternoon tea but special enough for a party too. Nigella's easy chocolate fruit cake is dark, moist and delicious - loaded with coffee and orange flavours. Perfect for Christmas or anytime of the Place the fruit, butter, sugar, honey, coffee liqueur, orange juice and zest, mixed spice and cocoa into a large wide saucepan. Here you can explore HQ Fruit Cake transparent illustrations, icons and clipart with filter setting like size, type, color etc. Polish your personal project or design with these Fruit Cake transparent PNG images, make it even more personalized and more attractive.

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