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Servings: 12

Ingredients

Cost per serving $2.46 view details
  • 75 gm candied peel
  • 75 gm glace cherries
  • 150 gm seeded raisins
  • 150 gm large seedless raisins i
  • 200 gm sultanas
  • 225 gm currants
  • 200 ml brandy plus
  • 60 ml for spooning over butter for greasing
  • 300 gm plain white flour
  • 1 x level tsp grnd cinnamon salt
  • 1 x little freshly grated nutmeg
  • 150 gm softened butter preferably unsalted
  • 150 gm soft dark brown (muscovado) sugar
  • 4 lrg Large eggs separated
  • 1 x level tsp cocoa pwdr
  • 1 pch bicarbonate of soda
  • 6 x level tbsp honey or possibly apricot jam corn flour for dusting
  • 450 gm white marzipan
  • 225 gm ready to roll fondant icing

Directions

  1. Finely chop the peel: halve the cherries. Place in a bowl with all the deed fruit and 200ml brandy.
  2. Cover and place in the simmering oven for 45 min then leave to cold.
  3. Grease and doubleline a 205mm deep cake tin with greaseproof paper.
  4. Sift flour with cinnamon a healthy pinch of salt and a little nutmeg.
  5. Place softened butter in a food mixer and with the beater attachment beat till creamy.
  6. Add in sugar gradually beating well between each addition till light and fluffy.
  7. With the machine at full speed beat in egg yolks one at a time. reduce speed: add in 150g flour mix the fruit and its soaking liquid then add in remaining flour.
  8. In a separate bowl whisk egg whites to a foam.
  9. Add in to mix with cocoa and bicarbonate of soda mixing well.
  10. Turn the cake mix into the prepared tin and smooth the top.
  11. Bake on the grid shelf on the floor at the front of the roasting ovenwith the cool plain shelf on the bottom runners for about 1 hour turning the cake round to colour proportionately after the first 35 to 40 min.
  12. Then place the warm plain shelf on the second runners in the simmering ovenand bake for a further 3 to 4 hrs till a skewer inserted comes out clean.
  13. Bake on the grid shelf on the floor of the baking ovenfor 55 to 60 min till the cake is golden brown.
  14. Have the plain shelf heating in the roasting oven.
  15. Then place the warm shelf on the runners of the simmering ovenand transfer the cake pushing it to the back of the oven. Bake for a further 2 1/2 to 3 1/4 hrs till a skewer inserted into the centre comes out clean.
  16. Cold for 30 min in the tin then transfer to a rack to cold completely. Wrap in greaseproof paper and foil and store in a cold place for up to six weeks.
  17. Hot the honey and brush a layer over the cake.
  18. On a worlcsurface dusted with comflour. roll out the marzipan to a 300mm circle place over the top and sides of the cake press down and trim any excess.
  19. Cover with greaseproof paper leave in a cold place for two days.
  20. To ice place the cake on a board.
  21. Hot remaining honey and brush over the marzipan.
  22. On a worksurface dusted with comflour thinly roll out 225g fondant icing and cover in the same way as with the marzipan.
  23. Re roll fondant trimmings and use to decorate the cake.
  24. To prepare the tin lightly grease the base then cover with a disc of greaseproof paper.Halve a double thickness of grease proof paper 125mm wide and 720mm long.
  25. Fold up 25mm along the open edge and cut diaganally at 10mm intervals.
  26. Curl the strip of paper around the inside of the tin placing the snipped edge on the base.
  27. Place a second disc of greaseproof paper in the base of the tin.
  28. A fantastic moist cake full of flavout the perfect recipe for a christmas cake. If you dont have a food mixer with a beater attachment use an electric hand whisk. If short of time leave the mix in a cold place till the next day to bake (this will also ensure the cake has a flat top). Brush very lightly with cool water before baking to prevent a hard crust forming.
  29. The minimum time between cooking and decorating is one week. Every week for the first two weeks prick the cake base and spoon 2 tbsp brandy over the top. Wrap till ready to decorate.
  30. Serves 12

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Nutrition Facts

Amount Per Serving %DV
Serving Size 137g
Recipe makes 12 servings
Calories 386  
Calories from Fat 64 17%
Total Fat 7.19g 9%
Saturated Fat 1.56g 6%
Trans Fat 0.0g  
Cholesterol 71mg 24%
Sodium 99mg 4%
Potassium 465mg 13%
Total Carbs 77.61g 21%
Dietary Fiber 3.9g 13%
Sugars 45.27g 30%
Protein 7.11g 11%
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