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Very Merry Christmas Cake

Prep

2 HR

Bake

3.5 hours

Serves

8 to 10

Difficulty

Hard

About

Full of the tastiest, richest Christmas ingredients: brandy, marzipan, cranberries and red wine, the title of this cake says it all!

made using

Dark Brown Soft

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Instructions
Ingredients
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Step 1

Preheat the oven to 140°C/120° Fan, 275°F, Gas Mark 1 with the shelf set on the middle.

Step 2

You will also need a 20cm (8”) round cake tin, greased and the base and sides lined with a double thickness of baking parchment, a 25.5cm (10”) round cake board, a snowflake plunger cutter set, ribbon and pins.

Step 3

Combine the port or wine, orange juice and zest, spice and vanilla in a pan. Bring to the boil, simmer for 3-4 minutes then add the raisins, cranberries, prunes, cherries, peel and nuts. Simmer for 5 minutes, stirring occasionally. Leave to cool.

TOP TIP

Rub the dried fruit in a little flour before putting it into the mix - this helps the fruit stick to the cake batter, preventing it from sinking.

Step 4

In a mixing bowl cream the butter, Tate & Lyle Dark Soft Brown and Light Muscovado Sugars and the Lyle’s Treacle until soft. Add the flour, the eggs one by one, and salt and mix well until smooth. Stir in the fruit mixture.

Step 5

Spoon into the tin, level the surface and make a gentle hollow in the middle. Bake for 3 ½ hours or until a fine skewer poked in the middle comes out clean.

Step 6

Cool the cake for 30 minutes, turn out onto a rack to cool completely and peel off the paper. Poke holes in the cake with a fine skewer and drip 2 tablespoons of brandy over the top. Repeat every day until the brandy is used up. Wrap in foil in between and store in an airtight container.

Step 7

Transfer the cake to the board.

Step 8

Heat the jam and 1 tablespoon water in a pan for 2-3 minutes, then brush all over the cake.

Step 9

Roll out the marzipan on a surface dusted with Tate & Lyle Icing Sugar to slightly larger than the cake. Cover the cake and cut away the excess. One day later, repeat with the fondant.

Step 10

Thinly reroll the excess fondant. Stamp out snowflakes with the plungers and leave to dry for 2 hours.

Step 11

Wind the ribbon around the base of the cake, cut to fit and secure with pins.

Step 12

Mix 1 tablespoon Tate & Lyle Icing Sugar with a drop of water to make a ‘glue’ and use to stick the snowflakes onto the cake.

Ingredients – 22 items

Serving

1

Red wine

Fruity

200 ml
Orange

Orange

Juiced & zested

1

Mixed spice

2 tsp
Vanilla

Vanilla extract

2 tsp
Raisins

Raisins

450 g
Dried cranberries

Dried cranberries

225 g

Prunes

Roughly chopped

110 g

Glace cherry

Halved, rinsed, dried & finely chopped

50 g

Chopped candied peel

110 g
Blanched almonds

Blanched almonds

Roughly chopped

50 g
Butter

Butter

Unsalted, room temperature

250 g
Fairtrade Dark Brown Soft

Tate & Lyle Fairtrade Dark Soft Brown Cane Sugar

110 g
Fairtrade Light Muscovado

Fairtrade Tate & Lyle Light Muscovado Sugar

110 g

Tate & Lyle’s Black treacle

50 g
Flour

Self raising flour

250 g
Eggs

Large eggs

5
Salt-table

Salt

1/2 tsp

Brandy

120 ml

Apricot jam

3 tbsp
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

6 tbsp
Marzipan

Marzipan

500 g

Fondant Icing Sugar

500 g

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500g Tate & Lyle Icing sugar
250g unsalted butter
1tsp Vanilla extract
Pinch of salt
Splash of milk (if needed)

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Add in your icing sugar a few tablespoons at a time. Add this gradually until all is combined.
Add in your vanilla extract and pinch of salt
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100 ml Pimms

1 lemon

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