Snow-topped holly cakes

Snow-topped holly cakes

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(13 ratings)

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Cooking time

Prep: 45 mins Cook: 1 hr, 45 mins

Skill level

Easy

Servings

Makes 2 cakes, each serves 8

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

Nutrition and extra info

Additional info

  • Undecorated cake can be frozen
Nutrition info

Nutrition

kcalories
584
protein
6g
carbs
97g
fat
20g
saturates
7g
fibre
2g
sugar
87g
salt
0.32g

Ingredients

  • 8 glacé cherries
  • small holly sprigs, washed and dried
  • 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

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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.

Recipe from Good Food magazine, December 2009

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Comments

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natalierachel's picture
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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.

icarse's picture

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

cbjonnes's picture
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I just made these in loaf tins and they worked really well

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

jburton's picture

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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