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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 Nutritious Vitality Treats.

We all know that eating healthy snacks can help us truly feel better inside our bodies. We tend to feel way less gross after we increase our daily allowance of wholesome foods and decrease our consumption of processed foods. Eating more fresh vegetables helps you feel much better than eating a piece of pizza. Choosing healthier food choices can be challenging when it’s snack time. Shopping for snack foods can be a difficult task because you have a great number of options. Why not try some of the following healthy snacks the next time you need some extra energy?

If you are looking for a speedy snack, you can’t go wrong with a whole grain one. Starting your working day with a piece of whole grain bread toasted can give you that additional boost you need to get going. When you require a fast treat on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Whole grains are usually better than highly processed grains included in white bread.

You do not have to look far to locate a wide selection of healthy snacks that can be easily prepared. Being healthy and balanced doesnt need to be a battle-if you let it, it can be quite simple.

We hope you got insight 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 that.

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

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