Recipe uploaded by

0 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Soak the dried and glacé fruit in the alcohol and Angostura bitters for up to 2 days.
2. Heat the oven to 140C/fan 120C/gas 1. Line an 18cm square or 20cm round cake tin with 2 layers of baking parchment. Beat the sugar and butter together then sift in the flour and spices and mix briefly. Add the vanilla, almonds, eggs, orange zest and the fruit and alcohol mix and stir together. Spoon into the tin and make a dip in the centre with the back of a spoon so that when the cake rises in the middle you get a flat top. Bake for 3-31/2 hours then cool in the tin in the oven.
3. Peel off the paper and brush off any crumbs, then brush the top with the jam. Roll out the marzipan on a work surface dusted with cornflour until it is big enough to cover the cake. Lift it over the cake using a rolling pin and smooth down all the way around. Trim any excess. Brush with vodka, then roll out the icing and cover in the same way. Trim the icing around the edges and neaten. Roll out the icing off-cuts and cut out different sized stars, brush with a little vodka and stick to the cake. Finish with a ribbon.

Per serving

924 kcalories, protein 10.5g, carbohydrate 156.2g, fat 29.9 g, saturated fat 12.4g, fibre 3.4g, salt 0.57 g

Latest comments and suggestions

• Antonia

  09 February 2008

  Antonia commented on this recipe

  Just a quick comment about the decoration of this cake - I copied the idea, but rubbed edible silver lustre over half of the stars. It looked really stunning! I am totally un-artistic but everyone thought the design was very stylish. I finished the whole thing off with a silver ribbon. Thank you Good Food for the idea!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Hilary

  02 November 2008

  Hilary commented on this recipe

  Am looking forward to making this as my Christmas cake. Any suggestions as to how long in advance I could make this, maybe feeding it from time to time with vodka, wrapped up in a tin?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• HayleyGrice

  13 November 2008

  HayleyGrice commented on this recipe

  Hilary - the recipe reads like any other fruit cake, so I would suggest it'll be fine sat in a dark cupboard well wrapped from now until Christmas. I plan to make mine this weekend and do just that (finishing at step 2) and then put marizipan and icing on a couple of days before we plan to eat it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bristela

  14 November 2008

  bristela commented on this recipe

  I would like to make this cake, but firts let me know what mixed peel means ?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kizmax

  15 November 2008

  kizmax commented on this recipe

  ok just made mine !! looks good haven't done the decoration part have wrapped in tinfoil and is in the cupboard will feed it each week .... yumm roll on christmas

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4925/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 600g currants , sultanas and raisins
• 100g glacé cherries
• 50g mixed peel (chop a couple of whole ones if you can)
• 50g glacé ginger or crystallised ginger , roughly chopped
• 100g glacé or diced pineapple , roughly chopped
• 60ml Cointreau or Grand Marnier
• 60ml ginger wine
• 2 tbsp Angostura bitters (the orange version is good)
• 225g light muscovado sugar
• 250g butter , softened
• 225g plain flour
• 1 tsp ground ginger
• ¼ of a whole nutmeg , grated
• 1 tsp cinnamon
• 1 tbsp vanilla extract
• 100g whole blanched almonds
• 4 eggs
• 1 orange , zested

DECORATION

• 2 tbsp apricot jam , mixed with 1 tbsp water and sieved
• 500g marzipan
• cornflour for rolling
• 4 tbsp vodka
• 500g ready-rolled fondant icing

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 12

Preperation and cooking times

1½ hrs, 3½ hrs in the oven, up to 2 days soaking

Ingredients

• 600g currants , sultanas and raisins
• 100g glacé cherries
• 50g mixed peel (chop a couple of whole ones if you can)
• 50g glacé ginger or crystallised ginger , roughly chopped
• 100g glacé or diced pineapple , roughly chopped
• 60ml Cointreau or Grand Marnier
• 60ml ginger wine
• 2 tbsp Angostura bitters (the orange version is good)
• 225g light muscovado sugar
• 250g butter , softened
• 225g plain flour
• 1 tsp ground ginger
• ¼ of a whole nutmeg , grated
• 1 tsp cinnamon
• 1 tbsp vanilla extract
• 100g whole blanched almonds
• 4 eggs
• 1 orange , zested

DECORATION

• 2 tbsp apricot jam , mixed with 1 tbsp water and sieved
• 500g marzipan
• cornflour for rolling
• 4 tbsp vodka
• 500g ready-rolled fondant icing

Per serving

924 kcalories, protein 10.5g, carbohydrate 156.2g, fat 29.9 g, saturated fat 12.4g, fibre 3.4g, salt 0.57 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.