LCBO Food & Drink Holiday 2022

9. To apply fondant, begin by measuring cake to know how large a circle of fondant you’ll need. Measure width of cake and height of the sides; then add another 4 inches (10 cm). Spread a thin layer of buttercream on top and sides of cake. 10. Place fondant on a silicone baking mat, lightly sprinkled with icing sugar. Knead fondant until soft and pliable, adding more icing sugar when needed. Then, using a rolling pin lightly sprinkled with icing sugar, roll fondant into a circle the width you need. Always roll from the middle outward. To maintain a round shape, periodically pick up fondant with your hands and make a quarter turn. Once circle reaches dinner plate size, instead of picking it up with your hands, roll fondant circle around the rolling pin, then make a quarter turn and unroll on pad. 11. Once fondant has reached the width needed, roll over rolling pin then unroll over cake, letting fondant drape down the side. Using your hands or a fondant smoother, smooth over top and sides, pressing gently to remove creases. On sides, always work from top to bottom. Run your finger around the bottom of cake to make sure fondant is adhering to cake. Using a pizza wheel, trim off excess at bottom and reserve for cutting out decorations. 12. For decorations, roll out excess fondant to 1/4 -inch (5-mm) thickness. Using cutters, cut out stars or your favourite holiday shape. Moisten backs or dab with buttercream and gently press onto cake in a decorative pattern. Stored in a covered cake carrier in a cool room, cake will keep well 2 to 3 days.

HOLIDAY FRUITCAKE A fruitcake should be all about the fruit—especially when it has been soaked in fine booze. Giving it a Christmas wrap of white fondant definitely adds to its “wow” factor. And no need to make the fondant: it is sold in cake decorating supply stores, along with the buttercream icing that helps hold the fondant in place. 1 cup (250 mL) golden raisins 1/2 cup (125 mL) chopped candied or maraschino cherries 1/2 cup (125 mL) chopped dried apricots 1/2 cup (125 mL) chopped pitted prunes 3/4 cup (175 mL) medium-sweet (LCBO 13565, $14.75), plus more for brushing, if desired (see TIP) 2 1/2 cups (625 mL) all-purpose flour 1 tsp (5 mL) baking powder 1 tsp (5 mL) salt 1 tsp (5 mL) cinnamon 1/2 tsp (2 mL) nutmeg 1/2 to 1 cup (125 to 250 mL) slivered almonds or chopped pecans 1 1/2 cups (375 mL) unsalted butter, at room temperature 1 1/2 cups (375 mL) golden yellow sugar, not packed 5 eggs 1 1/2 tsp (7 mL) pure vanilla extract 2 lbs (905 g) vanilla fondant 2 cups (500 mL) buttercream icing Icing sugar 1. Combine raisins, cherries, apricots and prunes in a large glass pie plate. Stir to mix. Pour sherry overtop and press dried on medium 2 minutes. Stir, cover again and microwave on medium for another 2 minutes. Set aside for at least 1 hour, stirring occasionally; fruit will slowly soak up sherry. sherry such as Williams & Humbert Dry Sack Sherry fruit into sherry. Cover with plastic wrap and microwave 2. Meanwhile, lightly spray or oil a 8 1/2 -inch (22-cm) or 9 1/2 -inch (24-cm) springform pan. Line bottom with a round

of parchment paper and sides with a wide strip of parchment paper that extends 1/2 inch (1 cm) above the sides. Spray sides with baking spray and set aside.

To remove air pockets, bang pan on counter five times.

7. Set pan on a large baking sheet with shallow sides. Place in centre of oven. To keep cake moist, place a loaf pan filled with hot water on the rack beside or below it. Bake until cake starts to come away from the sides of the pan and a cake tester inserted in centre comes out clean, about 2 1/2 hours. 8. Cool cake in pan on a baking rack 10 minutes. Then run a thin knife around the edge of the pan between pan and parchment paper. Remove sides. Peel off paper. Place on a baking rack and cool completely. If not adding fondant, brush top and sides of cake with additional sherry, then seal in a cake tin until ready to use. It will keep well in a cool place or refrigerator

3. Heat oven to 300°F (149°C).

4. Place flour in a large bowl. Sprinkle with baking powder, salt, cinnamon and nutmeg. Whisk in. Stir in almonds or pecans. 5. In a medium bowl, using the medium speed of a mixer, beat butter until creamy. Gradually beat in sugar and continue beating at least 2 minutes. Beat in eggs, one at a time. Add vanilla extract. Drain any sherry not absorbed by the raisin mixture and beat into batter. 6. Stir raisin mixture into flour mixture until coated. Make a well in the centre. Pour in butter mixture. Stir until no streaks of flour remain. Batter will be very thick. Scrape into the prepared pan and roughly smooth the top.

Makes 24 slices

for at least 1 month. During storage, brush periodically with sherry or wrap in a sherry-soaked cheesecloth.

TIP: This recipe also works well with bourbon or brandy instead of sherry, but of the three, we preferred sherry.

232 FOOD & DRINK HOLIDAY 2022

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