Decorating A Cake For Christmas

Preparation Notes: plus 12hrs soaking

Cooking Notes: plus cooling and decorating

Makes: 8

Prep Time: 0 hours 50 mins

Cook Time: 2 hours 30 mins

Total Time: 3 hours 20 mins

Butter for greasing

75 g (3oz) each currants, sultanas and raisins

50 g (2oz) each ready-to-eat dried apricots and glacé cherries, roughly chopped

40 g (1 ½oz) ready-to-eat dried figs, chopped

25 g (1oz) mixed peel

50 ml (2 fl oz) brandy, plus 90ml (6tbsp) for soaking

100 g (3 ½oz) carrots, peeled and finely grated

100 g (3 ½oz) sharp dessert apple, peeled and coarsely grated

25 g (1oz) flaked almonds, lightly toasted

25 g (1oz) walnuts, lightly toasted and chopped

100 g (3 ½oz) unsalted butter, softened

100 g (3 ½oz) soft dark brown sugar

grated rind of 1/2 lemon

2 med eggs, beaten

15 ml treacle

100 g (3 ½oz) plain white flour, sieved

1/4 tsp mixed spice

1/4 tsp ground cinnamon

6 tbsp. sieved apricot jam or honey

450 g (1lb) white almond paste (see recipe left)

450 g (1lb) Ready-to-roll icing

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

Grease and line a 20.5cm (8in), 1.1 litre (2 pint) star cake tin with greaseproof paper. Mix together the dried fruits and mixed peel with 150ml (1⁄4 pint) brandy. Cover and leave in a cool place to soak and soften overnight, stirring occasionally.
Add the carrots, apples and nuts to the soaked fruits and stir well. In a large bowl or food mixer, cream together the butter, sugar and lemon rind until pale and fluffy. Gradually beat in the eggs, a little at a time, beating well between each addition. Stir in the treacle, then fold in the sifted flour, mixed spice, cinnamon and soaked fruit mixture.
Spoon the cake mixture into the cake tin. Tie a double-thick band of brown paper round the outside of the tin. Level the surface of the mixture, then make a slight hollow in the middle.
Bake at 150°C (300°F) mark 3 for 21⁄2hr or until a skewer placed in the centre of the cake comes out clean. (Cover the top with dry greaseproof paper if the cake browns too quickly.) Al-low to cool in the tin for 1hr, then carefully unmould.
Leave the cake in the tin until cool enough to handle. When cool, spear holes over the top of the cake with a skewer and pour over 90ml (6tbsp) brandy. Leave for a few hours so the brandy soaks in, cover the cake with a layer of greaseproof paper, then wrap in foil. It's important to wrap the cake tightly so it doesn't dry out. Store in a cool, dry place for at least two weeks or up to three months. Every now and then, spear the cake with a skewer and spoon some extra brandy over the top. (This is called 'feeding' – it keeps the cake moist as well as enriching the flavour.)
Warm the jam or honey in a small pan and brush a little over the top and sides of the cake. On a surface dusted with icing sugar, roll out 225g (8oz) almond paste and cut two strips measuring 35.5cm (14in) long and 7cm (23⁄4in) wide. Cover the sides with paste. Roll out the remaining almond paste to a 20.5cm (8in) circle, place on top of the cake and trim to fit. Repeat the process to cover the cake with ready-to-roll icing.
To decorate the cake, use a small spatula and cover the cake with a thin coating of edible adhesive. Using a small paintbrush, cover the cake in gold-effect colouring. Working quickly, cover the cake with sheets of edible gold: press a leaf of gold on to the sides and top of the cake, lightly rub the surface and peel away the protective paper. Repeat until the icing looks marbled. Tie a gold ribbon around the base of the cake and secure with sticky tape. Decorate the top with plastic gold ivy.

Like this? You'll love...

Chocolate cherry Christmas cake

How to make a Christmas cake

The best Christmas cake recipes

The best supermarket Christmas cakes

The best supermarket Christmas puddings

The best Christmas pudding recipes

Almond paste

Makes 900g (2lb)
Place 450g (1lb) ground almonds, 225g (8oz) caster sugar and 225g (8oz) icing sugar in a bowl and mix together. In another bowl, whisk two egg whites with 10ml (2tsp) lemon juice, 10ml (2tsp) sherry and 3–4 drops of vanilla essence, then add to the dry mixture. Stir well to mix, pounding gently to release some of the almond oil. Knead with your hands until smooth. Cover until needed. If you'd prefer not to use raw egg to bind the almond paste, use a little warm water instead.

Per Serving:

Calories: 410
Total fat: 16 g

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io