Prep
30 minsBake
2.5-3 hrsServes
Difficulty
Medium About
For a great alternative to the traditional English crumb, try Eric Lanlard's Chocolate and Orange Christmas Cake. This is still packed full of luscious dried fruits and festive spices, but benefits from the delicious addition of orange liqueur and rich dark chocolate.
Put raisins into bowl and cover with orange liqueur. Cover the bowl and set aside for 24 hours.
Preheat oven to 150C/gas mark 2. Grease and line a 22cm spring form cake tin.
In a large bowl, cream together the butter and sugar. Add the eggs one at a time. If the mixture looks like it is going to split, add a small amount of flour.
Melt chocolate in a bowl over hot water and add it to butter, sugar and egg mixture. Sift in the flour, mixed spice, cinnamon and nutmeg, and stir. Add lemon juice and orange liqueur, and mix together.
Gently fold in the soaked raisins, sultanas, peel, cherries, walnuts and hazelnuts. Spoon the mix into your greased and lined spring form cake tin.
Bake the cake for 2 and a half to 3 hours, depending on your oven. Test whether cakes are cooked with a skewer - if it comes out clean the cake is done. Cool on a wire rack, then spray with more alcohol and wrap in cling film until ready to decorate.
Decorate the top with fruits and nuts. Warm apricot gelee and, using a pastry brush, glaze fruits and nuts. Add chocolate fans and highlight with a gold leaf.
Ingredients – 17 items
1
For the Cake
Raisins
golden
Sultanas
seedless
Mixed peel
Orange liqueur
plus extra for soaking
Unsalted butter
Tate & Lyle’s Pure Cane Dark Brown Soft Sugar
Molasse sugar
Large eggs
Plain flour
sifted
Dark chocolate
good-quality & high cocoa content
Ground mixed spice
Ground Cinnamon
Ground nutmeg
Lemon
juice
Glace cherry
Walnuts
halves
Hazelnuts
whole, roasted
For the Decoration
Mixed glace fruits
orange slices, apricot, cherries, etc
Mixed nuts
walnuts, pecans, peeled pistachios
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🌏 WORLD BAKING MONTH COMPETITION 🎁
Day one is already behind us bakers and we`ve got A LOT more baking to do for the next 30 days...
So to help you all out, we thought we`d give away ONE top-of-the-range KitchenAid mixers!
To enter, all you have to do is:
1) Follow us @welovebakinguk
2) Tag three friends in the comments!
Competition closes 30th May. T&Cs apply. Link in bio.
GOOD LUCK!
A savarin-style pear and cinnamon cake...
This fruity and subtly spiced recipe is deliciously posh nosh that goes down beautifully with a cup of tea or coffee. (Especially if there`s some Tate & Lyle Sweetener in your brew!)
Follow the recipe here:
INGREDIENTS:
200g Tate & Lyle Caster Sugar
175g Butter
3 Large Eggs
1 Large Pear (cored and finely diced)
1 tsp Vanilla Extract
175g Self Raising Flour
2 tsp Cinnamon
For the Lemon Frosting
150g Tate & Lyle Icing Sugar
1 Lemon (zested and juiced)
METHOD:
Cream the butter with the sugar, then beat in the eggs one at a time, adding a small amount of flour after each addition. Then add your vanilla extract, diced pear and the remaining flour and cinnamon. Mix well!
Grease your savarin or bundt cake tin well and spoon in the mixture.
Bake at 180ºC/160ºC Fan/Gas 4 for 25-30 minutes.
Check the cake is fully baked by inserting a skewer if it comes out clean it is cooked, if gooey allow a further 5 minutes.
Mix the icing ingredients together. When the cake has cooled remove from the tin and drizzle over the icing.
Sorry, we couldn`t wait...
Mille-Feuille might be the prettiest dessert going, but just like a sunset, their beauty is gone before you know it!
(Especially if we`re around... absolutely delicious.)
Link in bio for the recipe.
Up close and personal with a custard slice...
We could just fancy being tucked in under that crispy puff pastry sheet!
When`s the last time you had one of these?
Recipe coming next week...
We knew it was going to be a showstopper, but this might be bordering on an eye-popper!
A picture-perfect cake tower, this delicate and airy sponge is bursting with summer`s juiciest berries and scattered with crystallized rose petals...
In other words, it`s a big shindig-only bake, so don`t go hiding it away! It deserves to be seen! Recipe in bio.
Wow @georgiahearn__ knows what people like... chocolate and pudding!
Made with @tateandlylesugars and @lylesgoldensyrup, this looks like a little bowl of happiness to us.
We know you`re already sweet enough, but a bit of Tate & Lyle Sweetener wouldn`t go amiss on #NationalTeaDay!
300 servings in one easily storable dispenser, it`s an aspartame-free, low-calorie treat.
Which manages to taste just as sweet!
A whole day dedicated to one TEA!
Yes it`s here, National Tea Day and the ideal time to share one of our favourite shortbread recipes using fragrant Earl Grey tea.
Here`s how to make Earl Grey & Lemon Shortbread:
Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
If Dark Muscovado`s a little too strong for you, this bag might just be your baking`s saviour!
With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
Low in calories with a classically sweet flavour, our Tate & Lyle Sweeteners help to sweeten up breakfast!
Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
It might sound odd... but anyone who`s had this slightly sour dairy knows it doesn`t taste like butter!
Just squeeze a bit of lemon juice in your standard whole or semi-skimmed if you`re ever in need.
You don`t have to be a baking extraordinaire to whip up these sweet, soft Biscoff Swirls, in fact, so long as you can turn an oven, they`re basically a doddle.
Though you don`t have to tell your friends and family that... recipe in bio!
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