A stunning cake that uses the 'boiling method' to plump up dried fruit. Decorate with pistachio paste trees and swirles of fluffy icing
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To feed your enchanted forest cake
Feeding the cake keeps it moist and adds flavour. Invert the cake and prick all over with a fine skewer. Spoon 2 tbsp orange liqueur (or use Sherry or brandy if you prefer) over the cake and leave it to soak in. Rewrap and repeat each week or so for a maximum of 4 weeks. Do not feed the cake in the final week before icing.
For an alcohol-free enchanted forest cake
Simply replace the orange liqueur with fresh orange juice. The cake will keep for 1-2 weeks.
Mary Cadogan's enchanted forest cake
"This cake is a little lighter than the classic, but still has all the flavours you’d expect. I created my first Christmas cake for BBC Good Food in 1998, followed by another in 2002, and I know many readers have relied on one of these recipes ever since. Like my previous recipes, this cake is made by the boiling method, which I find plumps up the fruits beautifully and keeps the cake from drying out during the long, slow cooking. I have decorated the cake with children in mind. Each tree is made up of rounds of pistachio paste, perfect for little fingers, and if the paste cracks, that just adds to the realism!" Mary Cadogan