Easy Christmas Cake
Recipe from Carol.
- Prep Time : 30 minutes
- Cook Time : 2hrs 30 minutes
- Yield : 20-24
- To Soak Ingredients, than leave for 1 week
- Mixed Dried Fruit - 450g (1 lb)
- Tropical Fruit Mix - 150g (5 oz)
- Chopped Prunes - 100g ( 3 1/2 oz)
- Chopped Stem Ginger, Fresh or in a jar - 70g (2 1/2 oz)
- Halved Glace Cherries - 70g (2 1/2 oz)
- Zest of 2 Oranges - 2
- Dark Rum or Brandy or Whisky - 300ml
- Cake Mix
- Stork Block - 175g (6 oz)
- Dark Sugar - 175g (6 oz)
- Eggs - 3 Large or 4 Medium
- Black Treacle - 2 Tablespoons
- Plain Flour you can use Gluten Free Plain Flour - 200g (7 oz)
- Mixed Spice - 1 Teaspoon
- Ground Cinnamon - 1/2 Teaspoon
- 100g (3 ½ oz) Whole Almonds, roughly chopped - these are optional - remove if you have Nut Allergies - 100g ( 3 1/2 oz)
- To Cover
- Marzipan - For Nut Allergines use a thinner coat of Sugarpaste - 450g (1 lb)
- Sieved Apricot Jam
- Sugar Paste - 500g pack
- For the Decorations:
- Christmas theme moulds or mould of your choice
- Various bits and bobs you fancy to decorate your cake.
- I am using glitter spray, lustre spray etc.
- Ready Made Royal Icing
- Sugarpaste for moulds
Easy Christmas Cake
1. Preheat oven to 140 C Fan, 150 C, Gas mark 2.
2. Place all dried ingredients into a bowl, stir together with choice of liquid, we're using Dark Rum you can use Brandy or Whisky if you prefer. Do this for one week. Keep ingredients in a sealed airtight container.
The Following Week.
3. You will need to prepare your cake mix.
4. Place Stork margarine or butter and sugar in a large mixing bowl. Beat until light and fluffy.
5. Beat in eggs one by one with the dark treacle.
6. Take bowl away from the mixer, fold in flour, spices, nuts (optional) and the soaked fruits.
7. Place in a greased and double lined 20cm (8 inch) round cake tin. Smooth top with back of a wet metal spoon, with a dip in the centre.
8. Bake on middle shelf of preheated oven 150°C, 140°C fan, Gas mark 2.
9. Check cake after first 2 ½ hours, then at regular ½ hourly intervals until cooked.
10. Allow to cool on a cooling rack before removing from tin.
11. Marzipan: Brush the cake with apricot jam.
12. Roll out the marzipan into a circle large enough to cover the cake and using some icing sugar to prevent sticking.
13. Place over the cake and smooth over the top and sides. Trim edges.
14. Allow marzipan to dry 48 hours before icing.
15. Knead the white icing on a work surface dusted with icing sugar until soft and pliable. Roll out icing to about 7.5cm (3 inches) larger all round than the top of the cake.
16. Place over cake and smooth over evenly until the cake is completely covered. Trim icing at bottom of cake.
Decorating a cake is down to personal choice. I have used a collection of Karen Davies and Katy Sue Silicone moulds
- Temperature: 140 oC Fan, 150 C, Gas mark 2.
- Baking time:
- Serves: 20
Here is a short video with the key steps