Midwinter candle cake

Midwinter candle cake

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(3 ratings)

Prep: 1 hr, 30 mins Cook: 3 hrs, 15 mins plus overnight soaking and drying


Serves 15 - 20

Cover just the top of your Christmas cake with icing, then use cinnamon sticks, ribbon and tea lights for an easy yet attractive decorative finish

Nutrition and extra info

  • un-iced

Nutrition: per serving (20)

  • kcal518
  • fat17g
  • saturates8g
  • carbs79g
  • sugars69g
  • fibre2g
  • protein5g
  • salt0.2g
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    For the cake

    • 225g unsalted butter, softened, plus extra for greasing
    • 225g light muscovado sugar
    • 4 large eggs, beaten



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 225g plain flour
    • 2 tsp ground mixed spice
    • zest 1 small orange



      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 85g pecans or walnuts, toasted, then roughly chopped
      Pecan nuts



      Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

    For the fruit

    • 150ml cloudy apple juice
    • 50g unsalted butter
    • 2 tbsp maple syrup
      Maple syrup

      Maple syrup

      may-pul sir-rup

      The rising spring sap of a number of varieties of maple tree

    • 5 tbsp dark rum
    • 800g mixed dried fruit (the kind that includes mixed peel)
    • 175g dried cranberries

    To feed the cake (each time)

    • 2 tbsp dark rum
    • 1 tbsp maple syrup
      Maple syrup

      Maple syrup

      may-pul sir-rup

      The rising spring sap of a number of varieties of maple tree

    To cover and ice

    • 4 tbsp apricot jam, warmed and sieved
    • icing sugar, sifted, for rolling out
    • 500g natural marzipan
    • cooled boiled water or colourless alcohol
    • 500g white sugarpaste (fondant) icing

    For the decoration

    • 3 unscented tea lights, in metal cases
    • 35-40 cinnamon sticks 8cm/3¼in long
    • ribbon, about 120cm/48in long
    • bay leaf sprigs
    • rosemary sprigs



      Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…


    1. Start with the fruit. Pour the apple juice into a saucepan and bring to a simmer. Add the butter, let it melt, then take off the heat and add the syrup and rum. Put the mixed fruit and cranberries into a large bowl, pour over the hot rum mix, then cover tightly with cling film and leave overnight.

    2. The next day, heat oven to 160C/140C fan/gas 3. Grease and double-line a 20cm round, deep cake tin with non-stick baking parchment. Beat the butter and sugar together until creamy and pale, then gradually beat in the eggs until light and fluffy. If the mix starts to split or look lumpy, add 1 tbsp of the flour and keep beating. Sift in the flour, spices and 1/4 tsp salt, and fold in using a large spoon. Fold in the orange zest, nuts, soaked fruit and soaking liquid.

    3. Spoon the batter into the tin, level the top, then make a slight dimple in the middle using the back of the spoon. Bake for 1 hr 30 mins, then reduce oven to 140C/120C fan/gas 1 and bake for a further 1 hr 45 mins or until it has risen, is a dark golden colour and a skewer inserted into the middle of the cake comes out clean. Put the tin on a cooling rack and leave until warm.

    4. To feed the cake the first time, use a cocktail stick to poke all over the top of the warm cake. Stir together the rum and maple syrup, then slowly spoon over the cake. Cool completely, then remove the baking parchment, wrap loosely in clean baking parchment and store in an airtight tin. Feed the cake every week to 10 days until you decorate it.

    5. Now you're ready to cover and ice your cake. Sit the cake on a large flat plate or board and brush a thin layer of apricot jam over the top.

    6. Dust the work surface with icing sugar. Lightly knead the marzipan until pliable, then roll out in one direction, turning the marzipan 90 degrees every few rolls and keeping the pressure even. Keep it in a circular shape, reshaping it if needed as you go. When large enough (a 20cm circle to cover the top of the cake), lift onto the cake. Smooth the top with your palms and trim with a knife so flush with the cake. If you have time, leave to dry overnight.

    7. Clean the work surface and rolling pin. Using a pastry brush, lightly brush the marzipan with cooled boiled water or alcohol, then cover with the sugarpaste icing, rolling it in the same way. Lift onto the cake, then work your way gradually over the icing, smoothing out any folds with your palms to avoid wrinkles forming. Polish the icing with the palms of your hands (or a proper cake smoother) for a smooth finish. Trim with a sharp knife.

    8. Use a straight-sided glass or jar to rub around the icing to make it flush with the cake. If not quite big enough, rub the top with the flat of your hands to spread a little, then use the glass or jar to smooth it.

    9. Arrange the tea lights in a triangle on the top of the cake. Mark their positions by pressing down lightly into the icing, then cut out and remove three circles from the icing, going right down to the marzipan. Insert the candles.

    10. Loosely tie the ribbon around the middle of the cake, then drop a cinnamon stick at 12, 3, 6 and 9 o’clock between the ribbon and the cake. One by one, fill in the gaps with the remaining cinnamon sticks. When they are all upright, tighten and tie the ribbon in a knot – you may find a second pair of hands helpful for this bit.

    11. Separate the bay into 3-leaf sprigs, then insert into the icing (I find the leaves look best if they all swirl around in the same direction). Add the rosemary, bending the stems a little to help if you need to, then fill in any gaps with single bay leaves. (Make sure that no leaves hang over or near where the candle flames will be). When ready to show off your cake, light the candles. Don’t leave the cake unattended.

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