Monday, 17 December 2012

Make your own highly professional Christmas cake- a recipe

I actually like Christmas cake but don't get to make a big one very often, however the care home where I held my cupcake workshop gave me the honour of making a big Christmas cake for their Christmas raffle.

The recipe I used was for a nut free moist and rich Christmas cake, so those who are allergic to nuts rejoice this recipe contains no nuts or marzipan (I hate marzipan anyway) . However it is a scrum-my fruit cake!

Its simples

1 bag of value dried fruit or 4 cups of dried fruit
1 cup of chopped prunes
1/4th cup of chopped glace cherries in syrup

The dried fruit mix should contain glazed chopped peel, sultanas, chopped apricot and raisins, we used a Morrison's value bag and put in extra raisins.

3 table spoons orange juice with no bits or brandy whichever you like if that absorbs then add more liquid only stop when no more can absorb
(we did a cake with no alcohol as the orange taste is much nicer.)

2 and 2/3 cups of flour

pinch of salt

1 tsp cinnamon
2tsp mixed spice

1 level table spoon of cocoa

1 cup butter or Flora

1 cup of dark brown sugar
1 heaped dessert spoon of golden syrup
rind of 1 orange

4 large eggs

to decorate

1 packet of Dr. Oetker ready to roll Icing, apricot jam, orange marmalade or lemon curd red food colouring, Christmas cookie cutters, 1 ribbon and a edible glitter/shimmer spray.

what to do 

1. Soak fruits in brandy/orange over night
2. grease a 20cm / 8 inch tin and line with grease proof paper
3. preheat oven to 160 oC / 325oF/ gas mark 3
4. sift flour, salt, cocoa and spices together.
5. whisk butter and sugar till light and fluffy and beat eggs in gradually
6. stir in orange rind
7. add flour mixture and mix well
8. gently fold in all of the fruits
9. spoon into the cake tin and shake even
10. Bake for 3 hours, after the first hour gently place a sheet of grease proof paper over the top of the cake to stop it burning. The cake is ready when a knife inserted to the middle comes out clean


If you make the cake far ahead then you can feed with brandy for weeks it can last a month! but if you are making it know then just store it in a cool place when cooled.

Roll out your ready to roll icing ready to place on the cake.

To decorate warm your preserve of choice then use a pastry brush to spread over the cake. Top tip- at this point turn the cake upside down as the bottom is flatter to work with.

Now place the icing on top, the jam helps it stick.

you can colour spare icing and make decorations or keep things simple. I cut lots of stars into the cake and made some shapes from spare icing before spraying on the shimmer spray and wrapping the ribbon round.

No comments:

Post a Comment