Published On: Fri, Nov 24th, 2017

Christmas cake with a twist

This cake with a twist is a delicious alternative from a traditional Christmas cake.

Created by Baking Mad, this Christmas cake is something different to enjoy if you fancy a change from the traditional fruit cake.

Christmas cake with a twist

Christmas cake with a twist

Serves 20

For the cake

  • 250g (9oz) dried mixed fruits
  • 150ml (5fl oz) ginger wine
  • 250g (9oz) butter (unsalted)
  • 225g (8oz) unrefined dark muscovado sugar
  • 3 free-range medium eggs
  • 250g (9oz) self-raising white flour
  • 1 tbsp mixed spice
  • For the decoration
  • 4 tbsp apricot glaze
  • 500g (1lb 1oz) marzipan
  • 3 free-range egg whites
  • 1 tsp glycerine
  • 500g (1lb 1oz) unrefined golden icing sugar

Ingredients:

Put the dried fruit into a bowl . Add the ginger wine and stir everything together. Cover with clingfilm or place in a sealed container for up to a week.

Grease and line the base and sides of a 15cm (6in) cake tin. Preheat the oven to 180°C/Gas Mark 4.

Put the butter and sugar into a bowl and cream together with a hand-held mixer, until light and fluffy.

Gradually add the eggs a little at a time, adding 2 tbsp of flour to stop the mixture curdling. Sift in the remaining flour and mixed spice, then fold in.

Put half the macerated fruit into a processor and whizz until it’s smooth. Add to the flour with the rest of the fruit and boozy liquid. Fold together.

Spoon into the prepared tin, smoothing over the surface, leaving a slight dip in the surface. Bake for 1½ hours. Cool in the tin.

Turn the cake onto a serving plate or board and peel away the lining paper. Brush the top and sides of the cake with apricot glaze.

Roll out the marzipan on a sheet of baking parchment to a 25cm (10in) circle. Lift up the paper and upturn the marzipan, positioning it centrally. Peel away the paper, then gently press and smooth the marzipan around the top and sides of the cake with the palm of your hand. Trim off excess marzipan around the base of the cake.

Put the egg whites into a large bowl and gradually beat in the icing sugar (with a wooden spoon or in a free standing electric mixer) until it’s a stiff mixture. Add the glycerine.

Use a palette knife to spread the icing over the top of the cake, smoothing and peaking, then cover the sides to finish.

SaveSave

Comments

comments

Tags: , , , ,

About the Author

Recent Posts

Gingerbread place settings

December 14, 2017, Comments Off on Gingerbread place settings

Turkey, ham and leek pie

December 14, 2017, Comments Off on Turkey, ham and leek pie

Turkey, Ham and Cranberry Pizza

December 14, 2017, Comments Off on Turkey, Ham and Cranberry Pizza

WIN 1 of 3 OXO Good Grips Bakeware Bundles

December 13, 2017, Comments Off on WIN 1 of 3 OXO Good Grips Bakeware Bundles

Lemon Curd & Blueberry Preserve Freezer Cake

December 12, 2017, Comments Off on Lemon Curd & Blueberry Preserve Freezer Cake

Meringue Wreath with Mrs Bridges Fruits of the Forest Preserve 

December 12, 2017, Comments Off on Meringue Wreath with Mrs Bridges Fruits of the Forest Preserve 

12 days of Christmas: Thermapen

December 12, 2017, Comments Off on 12 days of Christmas: Thermapen

Cupcake flower wreath

December 11, 2017, Comments Off on Cupcake flower wreath

Cute icy polar bear cake

December 11, 2017, Comments Off on Cute icy polar bear cake

Christmas wreath wedding cake

December 11, 2017, Comments Off on Christmas wreath wedding cake
[custom-facebook-feed]