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CLASSIC CHRISTMAS CAKE
Get into the festive spirit by baking a show-stopping classic Christmas cake . This fabulous frosted fruitcake is the perfect traditional treat for your family and friends during the festivities .
INGREDIENTS
Cake
• 500g luxury dried mixed fruit
• 60g glace cherries
• 85ml cooking brandy or cold tea
• zest and juice of 1 orange
• zest and juice of 1 lemon
• 175g butter
• 175g dark brown sugar
• 1tbsp black treacle
• 3 eggs
• 175g self-raising flour
• 50g ground almonds
• 60g whole almonds , walnuts or pecans ( optional )
• 1tsp ground mixed spice
Marzipan layer
• 1tbsp sieved apricot jam
• 400g ready-made readyrolled marzipan
• 50g icing sugar
Icing
• 1 egg white
• 350g icing sugar
• 1tsp lemon juice
METHOD
• Remove zest from orange and lemon with a fine grater , and squeeze the juices . Put all zest and juice in a bowl with mixed dried fruit and glace cherries . Add the brandy or tea , cover with clingfilm and soak for a minimum of 1 hr or overnight .
• Grease and line a 20cm cake tin , preferably with a removable base .
• Preheat the oven to 150 ° C , gas 3 , fan 130 ° C .
• With an electric mixer , beat the butter with the sugar and black treacle until paler and fluffy . Gradually add the eggs , beating each one in thoroughly before adding the next one . In another bowl , combine the flour , ground almonds and mixed spice and stir to mix thoroughly . Then add the dry ingredients to the butter mixture , and fold in gently until thoroughly combined .
• Add the soaked fruit and all the juices , plus the nuts if liked . Fold gently together until the ingredients are thoroughly combined . Turn the mixture into your prepared cake tin and flatten the surface . Place in the centre of the oven , and bake for 2 hrs or until golden brown and springy to the touch . Use a sharp knife or skewer to test the cake . If there is still wet mixture on the blade , bake for another 20-30 mins . It should come out clean .
• When the cake is cooked , cool for an hour in the tin and then turn out onto a wire rack . You can pierce the cake all over with a skewer and add another tbsp brandy to soak in if liked .
• The cake can be kept wrapped in foil or clingfilm in a tin for up to 2 months . When you are ready to finish the cake , warm the apricot jam to soften , and brush over the whole cake . Dust the work surface with a little icing sugar , and roll out half the marzipan .
• Cut a 20cm circle drawing round the cake tin as a pattern . Cut out a band of marzipan , again using the side of the tin as a guide .
• Place the circle on the top , and stick the band around the sides , pressing into place and filling any gaps .
• If possible , allow the marzipan layer to dry overnight .
• To make the icing , beat the sifted icing sugar with the egg white and lemon juice until glossy . Spread over the cake with a palette knife , forming soft peaks to look like snow drifts . Decorate with edible silver balls or other decorations .
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