Don’t have any time to make the best Christmas cake? Or are you not left with enough time to experiment with ingredients?
Don’t worry; we’ve got your back! Ajlia grocery delivery brings you the last minute Christmas cake recipe to surprise your family and friends with taste.
Try out the recipe and make your Christmas more sweet and treaty.
- 700g mixed dried fruits such as cranberries, soured cherries, raisins, sultanas, currants and dried dates, figs or apricots
- 450g pack ready-rolled fondant icing
- 250g butter softened
- 250g spelt flour
- 250g natural marzipan
- 175g light muscovado sugar
- 175g glacé cherries
- 150ml dark rum
- 100g pecans
- 50g ground almonds
- Grated zest and juice of 1 large orange
- Four large free-range eggs
- ½ tsp bicarbonate of soda
- 2tsp ground mixed spice
- For the decoration:
- 2 tbsp apricot jam
- 1 tbsp icing sugar plus extra for dusting
- 4 sprigs fresh rosemary
The very first step to start bake your cake grease the base and sides of your 23cm loose-bottomed cake tin. To all the dry fruits lover in your family, place all the dried fruits with some beautiful cherries, rum, orange zest, and juice into a large saucepan. You need to boil and simmer them gently for 15 minutes. You can now remove it from the stove and let it cool completely.
Now, preheat your oven to 150/fan 130/gas mark 2. On the other hand, take a bowl and mix butter and sugar using a hand-held whisk. Mix the ingredients until they look pale and then add the eggs, remember one at a time.
Now, take the flour and fold it with some bicarbonate soda and a pinch of salt. Add some mixed spices and ground almonds and stir thoroughly.
Now, take the cooled fruit and pecan nuts and stir it into it. Then spoon the flour into the prepared tin. Leave and set the surface plane and bake it for 3 hours. To know if your cake is completely baked or not, insert a skewer into the center. If it comes out clean, your baking is done. Now, cool the tin for the next 30 minutes, then take it out and cool on a rack.
Here comes the decoration part now. Transfer the cake to a serving
plate. And take out a saucepan and add some apricot jam with a few
tablespoons of water into it and heat gently. Now put this hot jam all
over the top o the cake evenly.
Add some icing sugar on the top of the jam and roll out the marzipan to a round disc so that it fits properly.
Unroll the fondant icing and cut out a circle about 10cm larger than the top of the cake and drape over the head to give a snow scene effect. Arrange the rosemary sprigs on the cake as Christmas trees, using a little extra fondant to secure them onto the top of the cake. Finish off with a light dusting of icing sugar all over.