Chef's delight: Last-minute Christmas cake
A WORD FROM THE CHEF
The run-up to Christmas time can be a very busy period. So, if you find, you have left it too late to start the process of making a traditional Christmas cake, this Christmas cake recipe is a nice little cheat!
INGREDIENTS
225g plain flour
175g muscovado sugar
175g butter
Four eggs
500g mixed fruit
Rind of one lemon
Rind of one orange
2tsp mixed spice
1tsp cinnamon
2tbsp whiskey or orange juice
8” round cake tin
METHOD
Place your fruit and lemon and orange zest in a bowl with the whiskey or orange juice and stir then cover with a cloth and allow to soak over night.
Next day line your cake tin and pre heat your oven to 120c.
In a bowl, cream together your butter and sugar and then add your eggs - one at a time - beating between each addition; then stir in the flour and your mixed spice and cinnamon.
Mix in your fruit until well combined then place your mixture into your prepared tin and bake for three to three and a half hours or until a skewer comes out clean.
Allow to cook in the tin for 10 minutes then remove and allow to cool.
Fully wrap in baking paper and tinfoil until you are ready to decorate it as you wish.
To decorate, place your cake on a cake board.
To cover with marzipan; brush a layer of warm marmalade jam on to the cake and then roll out your marzipan and place on the cake and trim.
Then brush the marzipan with a little water to allow the rolled icing to stick and, placing your icing on top, smooth out. This forms your blank canvas for whatever decorations you wish. Happy Christmas everyone!
ABOUT THE CHEF
Paula Heatley is a mother of four, who loves to cook and bake for her family.
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