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
Makes 2 cakes, each serves 8
Preparation and cooking times
Prep 45 mins
Cook 1 hr 45 mins
Undecorated cake can be frozen
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/72621/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
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
Buy ingredients
Search Good Food
Get the free BBC Good Food app
Difficulty and servings
Makes 2 cakes, each serves 8
Preparation and cooking times
Prep 45 mins
Cook 1 hr 45 mins
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
584 kcalories, protein 6g, carbohydrate 97g, fat 20 g, saturated fat 7g, fibre 2g, sugar 87g, salt 0.32 g
Advertisement
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.
Latest comments and suggestions
Results 21-24
23 October 2012
NikitaGiles commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
27 November 2012
Clare commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
06 December 2012
SueSAIM commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
03 January 2013
Maz commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.