Powered by Blogger.

Christmas Cake Recipe 🎅

In my opinion, no Christmas is complete without a classic Christmas cake and nothing beats a thick slice with a steaming cup of tea after a hearty Boxing Day walk.
November is the perfect time to be baking your Christmas cake so here’s a easy recipe, bejewelled with apricots, prunes, hazelnuts and plenty of boozy soaked sultanas. I know the big day is a long way off but November is really the best time to make one as it allows plenty of time for you to lace the cake with the brandy!

Everyone has their different ways of eating Christmas cake, but I we love a crumbly and nutty cake, covered with golden marzipan and fondant icing and very light in texture so there is plenty of room for the Christmas Choccies!

Here is a recipe for a 120cm cake;

For the soaking
150g raisins
100g currants
250g sultanas
100g dried prunes, chopped
100g glacé cherries, cut in half
50g mixed peel
50g chopped apricots
125ml whisky, plus extra to feed

For the cake
125g butter, softened
125g muscovado sugar
4 eggs, beaten
130g plain flour
½ tsp baking powder
1 tsp mixed spice
75g ground almonds
Grated zest of 1 lemon
75g chopped hazelnuts
25g crystallised ginger, chopped

For the decoration
1.2 kg marzipan
1 kg of white fondant icing
1. Put the dried fruit and peel in a bowl along with the whisky, cover and leave to soak overnight. Give it a good stir before use. Grease and line a 20cm cake tin with 2 layers of baking parchment (this protects the cake from burning around the sides)
2. Preheat the oven to 140C. In a large bowl, cream together the butter and sugar until fluffy, then slowly add the eggs, beating well after each addition to prevent the mixture from curdling.
3. Mix together the sifted flour, baking powder, spice, ground almonds and a pinch of salt and then fold this into the butter and sugar mixture. Add the soaked fruits, and any remaining whisky, the lemon zest, chopped hazelnuts and ginger, and stir to combine.
4. Spoon the mixture into your prepared tin and smooth the surface. Scoop out a small hollow in the middle to prevent a doming effect.
5. Put the cake in the oven for about an hour. After an hour, cover with foil and bake for another 30 minutes. Check to see if the colour is done (when a skewer inserted into the middle comes out clean) you can check the cake every 10 minutes.
6. Let the cake cool inside the tin. Using a skewer, poke a few holes almost all the way through the cake, and brush them with more whisky. With the baking parchment still attached, wrap well in greaseproof paper and store in an airtight tin or a layer of foil, repeating the feeding every week or so until you’re ready to ice just before the big day.
7. You can decorate the cake around two weeks before you wish to serve the cake.7. You can decorate the cake around two weeks before you wish to serve the cake. Roll out the Marzipan to a thickness of around 1cm. With a pastry brush, cover the cake with a generous coat of marmalade. drape the marzipan over the cake and adhere to the sides.
8. Roll out the fondant icing to a thickness of 1/2 cm (depending on how much icing you like in proportion to the marzipan). Paint the marzipan with more marmalade then using your rolling pin as a guide, drape the fondant over the cake. Smooth the surface and make sure the icing is securely adhered to the marzipan.

Now it's time to get creative! You can be as adventurous as you like.. get the kids involved (as decorating is the best bit, besides the eating) and make it your very own Christmas cake :)
I will post a photo once I decorate mine! 

Any questions give me a message! 

And I would LOVE to see your photos of these Christmas delights so send them over! 

Much Love

Button Baker

No comments