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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 Tips For Living Green And Saving Money Inside the Kitchen.

Until fairly recently anyone who expressed concern about the degradation of the environment raised skeptical eyebrows. That has totally changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the experts, to clean up the natural environment we are all going to have to make some changes. This should happen soon and living in ways more friendly to the environment should become a mission for every individual family. Here are a number of tips that can help you save energy, primarily by making your kitchen area more green.

Start out with exchanging the light bulbs. Do this for the entire house, not merely the kitchen. You really need to change your incandescent lights with energy-saver, compact fluorescent light bulbs. They cost somewhat more in the beginning, but they last ten times longer, and use a lesser amount of electricity. Changing the light bulbs would keep a great deal of bulbs out of the landfills, and that’s good. You also have to obtain the practice of turning off the lights when there is nobody in a area. The kitchen lights especially tend to be left on the entire day, just because the family tends to spend a lot of time there. And it’s not restricted to the kitchen, it goes on in other parts of the house also. Try keeping the lights off if you don’t absolutely need them, and see exactly how much electricity you can save.

The kitchen on its own provides you with many small methods by which energy and money can be saved. It is quite uncomplicated to live green, all things considered. A lot of it truly is merely using common sense.

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

The ingredients needed to cook Xmas Chocolate Fruit Cake Pt. 2:
  1. Use Spices:
  2. Provide 1/2 Inch Cinnamon,
  3. Provide 6 Cloves,
  4. You need 12 Allspice Berries,
  5. Take Pinch Nutmeg Freshly Grated,
  6. Provide Cake:
  7. Get 150 g Unsalted Butter,
  8. Provide 38 g Dark Muscovado Sugar,
  9. Provide 75 g Demerara Sugar,
  10. Provide 50 g Ghee,
  11. Use 2 Eggs,
  12. Take 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. Get Fresh Lemon Zest, 1/2 Lemon
  16. Provide Fresh Lemon Juice, 1/2 Lemon
  17. Get Cointreau / Grand Marnier / Dark Rum, 38g + More For Feeding & Flambeé
  18. Use 57 g Walnuts Corasely Chopped,
  19. Use 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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