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Help us to create recipes using our liqueurs.
Email your suggestions to email@example.com quoting "Recipe" and we'll post it here.
Suggested use of Marron Liqueurs in recipes.
Apple & Pear Gin or Whisky in Gravy for Pork
Blackcurrant Gin in Roast Veg and gravy for sausage casserole.
Honey Rum for glazing Ham
Cider for boiled Ham
Sloe Brandy to add richness to gravy for Game or Beef
Blackberry Whisky as a marinade and to gravy for Lamb chops
Apricot Brandy in stuffing for Pork and Chicken/Turkey; Also in corn flour sauce for Ham.
Christmas Cake Recipe for 6 inch round
Before you start line your cake tin with baking parchment, I recommend also tying a sheet of brown paper around the outside of the cake tin; this protects the cake for the long/slower cooking process of Christmas cake.
1. Place all dried ingredients into a large mixing bowl.
2. Add the lemon juice and Cherry brandy, mix evenly and set aside.
3. Place the softened butter into a mixing bowl and stir in the sugar.
4. Next add in the eggs and treacle and mix together.
5. Then add in the ground almonds, mixed spice and flour and mix together.
6. Add the set aside fruit into the cake mixture and stir thoroughly.
7. Spoon the mixture into your prepared cake tin, smooth down the top of the cake with the back of a wet metal spoon.
8. Bake in the centre of your oven for 2 hours/ 2 hours 15 min at 140˚C
9. Test to see if the cake is cooked 15 min before the end of the cooking time using a skewer; it should come out clean. If the cake is not cooked re test every 15min.
10. Remove from oven and allow the tin to cool.
11. Once your cake is cool wrap in 2 layers of baking parchment, followed by 2 layers of foil and store in a cool dry place.
12. On the run up to Christmas you can start to feed your cake with your chosen MarRon liqueur.
13. Poke small holes in the top of your cake and feed with a teaspoon of liqueur once a week; do this for one month and then repeat the process by turning your cake upside down. Always wrap your cake back up after each feed.
Decorated your cake:
1. Lightly Roll the top of your fruit cake to flatten the top.
2. Brush the cake with warmed apricot glaze.
3. Knead your marzipan into a soft ball.
4. Roll out the marzipan on a lightly icing sugared surface. Roll out to about 5mm thick.
5. Make sure the marzipan moves freely on the surface.
6. Carefully with the aid of your rolling pin lift the marzipan over your fruit cake.
7. Smooth over the top of your cake first, then using clean/dry hands slowly work your marzipan down the sides of your cake.
8. Use a sharp knife to cut any excess marzipan off the bottom of the cake.
9. Leave in a cool dry place for at least
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