Snow-topped holly cakes
See this recipe step by step

Snow-topped holly cakes

This square Christmas cake is cut into two loaf-shaped cakes, so you can give one to a friend

Difficulty and servings

Easy

Makes 2 cakes, each serves 8

Preparation and cooking times

Preparation time

Prep 45 mins

Cook time

Cook 1 hr 45 mins

Freezable

Undecorated cake can be frozen

Method

  1. Tip the sugar, butter, dried fruit, whole cherries, ginger, orange zest and juice into a large pan. Pour over the rum, brandy or juice, then put on the heat and slowly bring to the boil, stirring frequently to melt the butter. Reduce the heat and bubble gently, uncovered for 10 mins, stirring every now and again to make sure the mixture doesn't catch on the bottom of the pan. Set aside for 30 mins to cool.
  2. Stir the nuts, eggs and ground almonds into the fruit, then sift in the flour, baking powder and spices. Stir everything together gently but thoroughly. Your batter is ready.
  3. Heat oven to 150C/130C fan/gas 2. Butter and line the base and sides of a 18cm square tin with baking paper. Spoon the cake mix into the tin and level the top with a spoon dipped into boiling water. Bake for 45 mins, then turn oven down to 140C/120C fan/gas 1 and cook for 1 hr more or until a skewer inserted comes out clean. Cool on a wire rack. Will keep well-wrapped in foil for 2 months or freeze for 1 year.
  4. Carefully cut the square cake in half and trim the edges so that you see the texture of the cake on all sides. Roll out each piece of marzipan on a surface dusted with icing sugar until the size of the top of each cake.
  5. Generously brush the top of the cakes with jam, place jam-side down on top of the marzipan, then trim away the excess marzipan with a sharp knife.
  6. Make up the fondant icing to a spreading consistency, then spread on top of the cakes so that it slightly runs over the edges. Top with cherries and holly, then leave to set. Will keep in a plastic container in a cool place for 4-7 days.

584 kcalories, protein 6g, carbohydrate 97g, fat 20 g, saturated fat 7g, fibre 2g, sugar 87g, salt 0.32 g

Recipe from Good Food magazine, December 2009.

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Latest comments and suggestions

Results 1-20

  • Binder photo JOOLES

    16 November 2009

    JOOLES commented on this recipe

    If you need to cut the square cake in half to make two, would it be possible to cook this in two loaf tins????

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  • Binder photo babe

    16 November 2009

    babe rated and commented on this recipe

    5 stars

    Easy recipe, delicious results. Made in square tin, trimmed off edges ready to ice. Husband loves it, so will probably not last to Christmas!

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  • Binder photo Carolyn

    23 November 2009

    Carolyn rated and commented on this recipe

    4 stars

    I just made these in loaf tins and they worked really well

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  • Binder photo Iris

    25 November 2009

    Iris commented on this recipe

    I would like to make this in 2 loaf tins. How long should I bake for and what temperature?

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  • Binder photo Natalie

    11 December 2009

    Natalie rated and commented on this recipe

    5 stars

    The cake tastes gorgeous. Better than any shop one. I wrapped one up for christmas and iced one for now. It looks like my 5 year old decorated it! Hopefully I can improve on the next one.

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  • Binder photo wendy

    16 December 2009

    wendy rated and commented on this recipe

    5 stars

    Fantastic recipe. Made the recipe into individual christmas cakes (cooked for 35 mins each in oven) and then iced the individual cakes. Absolutely delicious and will be making again.

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  • Binder photo Polly

    19 December 2009

    Polly rated and commented on this recipe

    5 stars

    This is a 5+ cake!!! I made it several weeks ago and I have just had a slice ( couldn't wait for the big day! ) It is gorgeous, the best I have tasted. After a disaster of making another fruit cake I was beginning to think I just couldn't make fruit cakes, but you just can't go wrong with this recipe. Perfect Perfect...

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  • Binder photo Cameron Sys

    19 December 2009

    Cameron Sys rated and commented on this recipe

    5 stars

    Looks as good as it tastes! Now a family favourite and I think you should make your own cook book too!

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  • Binder photo kiwiislander

    20 December 2009

    kiwiislander commented on this recipe

    Followed the instructions to the letter, in fact I cooked it longer - and it was uncooked/ soggy in the middle - total waste of ingredients. Gutted. Off to buy one from Tesco's !!!

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  • Binder photo JaneR

    30 December 2009

    JaneR rated this recipe

    5 stars

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  • Binder photo Belledonna

    06 December 2010

    Belledonna commented on this recipe

    Can anyone tell me if I can cook this in a round tin? if so what diameter?

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  • Binder photo Top Cat

    20 December 2010

    Top Cat rated and commented on this recipe

    4 stars

    The cake recipe for this is lovely. I substituted the pecans for walnuts, which i chopped roughly (just because that's what I had in). I cooked it in 2 loaf tins and it turned out suberbly! Very proud of the result and the walnuts gave it lovely crunch every so often, without making it too crunchy. Will definately be keeping this recipe

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  • Binder photo mcjules

    30 December 2010

    mcjules rated and commented on this recipe

    5 stars

    I write this as i savour the last slice, it was by far the tastiest christmas cake i have ever made so i will stick to this recipe from now on.

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  • Binder photo Karen230674

    12 January 2011

    Karen230674 rated and commented on this recipe

    5 stars

    I've made this cake in a round tin before about 20cm diameter. Also I slipped up and put in too much fruit but increased on the other ingredients to compensate and it was still delicious.

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  • Binder photo Cherry Darling

    28 June 2011

    Cherry Darling rated and commented on this recipe

    5 stars

    Also I used 2 loaf tins and it came out perfect.

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  • Binder photo Cherry Darling

    28 June 2011

    Cherry Darling commented on this recipe

    I made this as a christmas present for relatives and they loved it! Takes some time but absolutely worth it and easy! highly recommended.

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  • Binder photo Weemom

    29 December 2011

    Weemom commented on this recipe

    Love this cake. My tin was 9" so I doubled the ingredients and cooking time at 120 deg C fan and got a lovely result.

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  • Binder photo Valeriya Shablinova

    11 January 2012

    Valeriya Shablinova rated and commented on this recipe

    5 stars

    Never made a christmas cake before and this one came out perfect!

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  • Binder photo lulubell79

    25 September 2012

    lulubell79 commented on this recipe

    Anyone know how far in advance you can make it and how do you store it as im making some xmas hampers for the school raffle and would like to make some mini versions of this cake. Thanks x

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  • Binder photo Eleanor

    14 October 2012

    Eleanor commented on this recipe

    If baked in 2 loaf tins, how long should the cooking time be please?

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Difficulty and servings

Easy

Makes 2 cakes, each serves 8

Preparation and cooking times

Preparation time

Prep 45 mins

Cook time

Cook 1 hr 45 mins

Freezable

Undecorated cake can be frozen

Ingredients

  • 200g dark muscovado sugar
  • 175g butter , chopped
  • 700g luxury mixed dried fruits
  • 50g glacé cherries
  • 2 tsp grated fresh root ginger
  • zest and juice 1 orange
  • 100ml dark rum , brandy or orange juice
  • 85g pecans
  • 3 large eggs , beaten
  • 85g ground almonds
  • 200g plain flour
  • ½ tsp baking powder
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 250g pack marzipan , halved
  • icing sugar , for dusting
  • 2 tbsp warmed apricot jam
  • 500g pack fondant icing sugar
  • 8 glacé cherries
  • small holly sprigs, washed and dried
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584 kcalories, protein 6g, carbohydrate 97g, fat 20 g, saturated fat 7g, fibre 2g, sugar 87g, salt 0.32 g

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