How to Make Peppermint Hot Chocolate Drink Fruit Cake!

FULL RECIPE: http://bembumkitchen.home.blog/2020/12/17/peppermint-hot-chocolate-drink-fruit-cake/
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Hi Guys, happy early holiday season to you all!
I really love the traditional fruitcake with loads of dark rum, but sometimes I have no time left to marinated the dried fruit
And I felt the appearance of the fruit cake can get a little bland and boring,
So why not we try something that’s a little different?
It’s gonna be a quick fruit rum cake, decorate as a peppermint hot chocolate drink! It sounds interesting, isn’t it?
So hope you Guys like it!

PEPPERMINT HOT CHOCOLATE DRINK FRUIT CAKE
Yield: Five Pieces (Upper diameter: 6.8 cm, Bottom diameter: 6 cm, Height: 5 cm) cupcakes liners
Active time: 2 hour
Total time: 3 hour

INGREDIENTS
Marzipan:
300 gr Almond Flour
775 gr Icing Sugar
2 1/2 tbs Corn Syrup
1 tsp Almond/ Vanilla Extract
2-5 tbs Water

Fruit Rum Cake:
100-120 gr Dried Fruit (cut into small pieces)
80 gr Dark Rum
40 gr Orange Marmalade
130 gr Cake Flour
2/3 tsp Baking Powder
100 gr Salted Butter
50 gr Brown Sugar
50 gr Granulated Sugar
2 Eggs

Soaking:
30 gr Dark Rum
1 bs Orange Marmalade

Decorating:
Candy Canes
Mini Marshmallow
Food Colouring (red, black, green, pink)
INSTRUCTIONS
Marzipan
1. In a large bowl, sift together the almond flour and the icing sugar. If you have food processor on hand, you can just pulse them until smooth (how smooth you grind the almond will determine the texture of your marzipan).
2. Pour in the corn syrup and mix.Add in the water and almond extract, mix well (the mixture started grainy).
3. Using hand, bring it all together into a ball (you can add one or two teaspoons of water if necessary if you feel the dough too dry). Lightly knead on a work surface until you have a smooth ball.Please note, try not to ever kneading, coz it will cause the almonds to give out oil and that can make the marzipan too oily.
4. Place it in a plastic wrap and store them in the fridge for at least 1 hour before using. Colour as needed.

Soaking
Mix marmalade with dark rum, strained the mixture.

Fruit Rum Cake
1. Mix dried fruit and dark rum, let it soak for at least 1 hour. Add in marmalade and fold to combine.
2. In a medium bowl, whisk together the flour and baking powder, set aside.
3. In another large bowl, combine the butter and both kinds of sugar, beat until fluffy. Pour in the eggs and mix until well combined.Add half of the flour mixture and mix. Pour the soaked dried fruit rum mixture that has been mixed with marmalade and fold to combine. Pour the rest of the flour mixture to the bowl and mix until well combined.
4. Pour the batter into the prepared cupcake liners about ¾ full and bake them in the preheated 180°C for about 30-35 minutes of until toothpick inserted in the center comes out clean.
5. Once they come out from the oven, brush the with generous amount of soaking mixture and let them cool completely on the cooling rack.

Decorating
1. Trim the top of the cupcake so it have an even flat top. Sprinkle some icing sugar so the marzipan won’t stick to the work surface. Roll some red marzipan about 3 mm thick for the base of the mug cake, using some marmalade jam as a glue.
2. For the sides; prepare a piece of greaseproof paper as a marzipan templates so we know how long and how much marzipan should we roll for the sides of the mug cake.Roll the marzipan about 5 mm thick according to the template, stick onto the cake with some marmalade jam. Cut off the excess.
3. Using fondant smoother, press the marzipan onto the sides of the mug cake to make sure that it stick well to the cake surface
4. Using knife tool, tuck the marzipan under a cake so it completely seal.
5. For the decorations; add some ribbon and tiny hearts around the cake. Stick all mug details and handle with some marmalade.
6. Insert a stick of candy cane to the mug, add some mini marshmallow and tiny gingerbread man.

NOTES
1. You can use your favorite dried fruits such as raisins, figs, prunes,cherries, apricots, or peaches.
2. If you don’t like dark rum, feel free to use other liquor.
3. To colour the marzipan, you can use any food colouring, water based, gel, powder.
4. I highly recommend to use concentrated food colouring, specially for a deep colour (so you can add less and still get a deep colour).Food coloring can throw off the consistency of your marzipan, especially if you have to add a ton to achive the color you’re after.
5. To store marzipan; wrapped well in an airtight container (it can dry out easily). I suggest to store your Marzipan in the fridge (1 month) or freezer (6 months), when you are ready to use take it out from the fridge or freezer, lightly knead to make it pliable again.
6. To store fruit cake; In an airtight container for about 3 days at room temperature, 1 month in the fridge, 3 month in the freezer.

Видео How to Make Peppermint Hot Chocolate Drink Fruit Cake! канала BEMBUM KITCHEN