After a three-course Christmas Cake Box Day dinner, there's not much room left for anything, so on Christmas Day, we all manage to fit in a slice of christmas cake box well, more like a cube. This Christmas cake has an amazing flavour thanks to the addition of my favourite Christmas spices.This cake ages with alcohol once a week, but it can also be made without alcohol by soaking the cake in fruit juice. However, the alcohol keeps the cake fresh, so any cake without alcohol would have to be consumed sooner. The cake recipe has alcohol feeding instructions underneath. This is part one of this christmas cake box part two will have the layers of marzipan and frosting. I adore making my own christmas cake box with homemade frosting and marzipan on top; it's a really tasty combo.

I Made This Cake Several Times.

The first time, I prepared it without using parchment paper, and it burned horribly. Oops! After that, I followed my mother's instruction and put greaseproof paper on top of the cake, and it turned out beautifully. I would suggest placing two sheets of greaseproof paper on top of the cake because it didn't burn the second time around.Advice for preparing this dish:Greaseproof paper can be used to prevent your cake from scorching in the oven. While your cake is baking, place one or two round sheets of greaseproof paper on top to prevent burning.After the two hours of cooking time are up, you can additionally cover your cake with foil or greaseproof material.Make sure the cake is not burning by keeping a close check on it and checking again after about an hour.

To Keep The Cake Properly, You'll Need A Decent Cake Tin.

To improve the flavour, most Christmas cake recipes call for keeping the cake for at least four weeks before cutting into it.For the recipe for the delectable homemade marzipan and royal icing topping, see my Christmas cake part two.I used a fan oven, so I set the temperature to 140 degrees Celsius; if you're using a normal oven, you should use 150 degrees.Recipe for Scottish Christmas Cake Grease a cake tin with butter and preheat the oven to 140 degrees Celsius. Cut a piece of greaseproof paper to fit the cake tin, lining the bottom and all the way up the edges.Mix all of the flour, ground almonds, and spices together.

Lightly Beat The Egg, Milk, And Brandy Together.

Beat together the butter and sugar, then stir a small amount into the cake mix. Stir in a small amount of the creamed butter and sugar, along with a small amount of the egg, brandy, and milk mixture. Repeat, stirring in between, until the egg mixture, sugar, and creamed butter are all combined.Thoroughly combine the ingredients and gradually include all the fruit. Make sure that everything is well combined.Carefully pour the batter into the cake tin that has been lined and oiled.Cover the cake's top with one or two circles of greaseproof paper and bake it for three and a half to four hours.After two hours, check on the cake to make sure it hasn't burned. Cover the entire cake tin with a foil or greaseproof covering if it's browning too quickly.Prick the cake with a pin while it's still warm, then pour 1 tsbp of brandy or any strong alcoholic beverage such as whisky, sherry or brandy.

Allow The Cake To Cool Fully Inside The Cake Tin.

After it has done so, cover it with a layer of foil and greaseproof paper. Store it in the cake tin for at least four weeks before consuming it.Feeding the Cake: You can feed this Christmas cake with whisky or rum brandy, but any other powerful spirit, such as a potent liqueur or flavor-infused brandy, would work nicely. To keep the Christmas cake moist, aid in taste development, and preserve it, you must feed it every one to two weeks. Every week, drizzle 1-2 tsp of your preferred alcohol over the cake to keep it moist. Let the cake to dry out for at least a week before frosting it. You don't want to overfeed the Christmas Box and end up with a soggy fruit cake, so skip a week's feeding if your cake feels moist to the touch. After feeding, keep the cake tightly wrapped and tin-sealed.