Lisa Faulkner Site Branding

Christmas Cake

Lisa Faulkner

Prep 60 mins

Cook 120 mins

Total 180 mins

Serves 12

Lots of people have asked me if it's too late to make Christmas cake. My mum used to make it as late as 22 December, marzipan it the day after and ice it on Christmas Eve! You still have time and this cake tastes delicious just add an extra splash of brandy to the cake mix! Also take shortcuts if you want to.. you can but marzipan and then make your own icing , or buy it all it's up to you... no one is judging ! It's Christmas and I really hope you have a very happy one! Lots of love xxx Lisa PS. As I’m not a fan of “mixed peel” I have substituted it for an extra 2oz of cherries before, but I am giving you the recipe as Mummy and Pat intended! Feel free to play about with it!

Ingredients

  • 1kg mixed fruit
  • 4oz glace cherries (halved)
  • 2oz ground almonds
  • 2oz mixed peel
  • 4oz raisins
  • 10oz plain flour
  • 1 level teaspoon grated nutmeg
  • ½ level teaspoon mixed spice
  • ½ level teaspoon ground cinnamon
  • 10oz Stork margarine (or similar soft margarine)
  • 10oz caster sugar
  • Finely grated rind of 1 lemon
  • 6 eggs
  • 1-2 tablespoons brandy
  • ------ Marzipan / Almond paste ------
  • 10oz ground almonds
  • 4oz caster sugar
  • 4oz icing sugar (sieved)
  • 2 small eggs
  • 1 teaspoon lemon juice
  • ¼ teaspoon vanilla essence
  • ¼ teaspoon almond essence
  • ------ Royal Icing ------
  • 1lb icing sugar (sieved)
  • 2 egg whites
  • 1 teaspoon lemon juice
  • ¼ teaspoon glycerin

Method

  1. Preheat oven to 130 degrees fan
  2. Line a 9 inch cake tin ( any shape) with greased paper (top and sides)
  3. Put in a bowl: mixed fruit, cherries, ground almonds, mixed peel and raisins.
  4. Add to the bowl (as it helps coat the fruit) flour, nutmeg, mixed spice, ground cinnamon, margarine and caster sugar.
  5. Beat together with electric mixer
  6. Add the lemon rind and beat in
  7. Add eggs, beat in one at a time
  8. Fold in the mixed fruit and flour, half at a time
  9. Add a teaspoon (or 2!) of brandy
  10. Turn into prepared tin and smooth the top
  11. Bake in oven for approx. 2 hours, until the cake smells strongly then test with dry skewer in several places, it should come out clean without any mixture sticking.
  12. Let it cool in tin, then turn out on to a rack.
  13. Pierce again with skewer in several places and sprinkle a capful of brandy over the top.
  14. Wrap in greaseproof paper and tin foil and store in an airtight container.
  15. I like to sprinkle again with a capful of brandy a week later (called “feeding” the cake) but if you haven’t got time it doesn’t matter.
  16. ------ Marzipan / Almond paste ------
  17. Mix together in a bowl ground almonds, caster sugar and icing sugar
  18. In another bowl mix eggs, lemon juice, vanilla essence and almond essence then add to the first bowl, mix using a wooden spoon, then knead until smooth (very good for your hands!). This will only take a few minutes fort he mixture to become pliable. The consistency should be pastry-like, I add extra icing sugar if necessary as the eggs will vary it.
  19. ------ Royal Icing ------
  20. Beat the eggs until stiff
  21. Add the glycerin and lemon juice and gradually beat in the icing sugar
  22. Beat for a further 5 minutes. You may need to add more icing sugar depending on the size of the eggs to achieve a stiff consistency (peaks stay up when tested!)
  23. ------ To Ice the Cake ------
  24. Level the top of the cake, Mummy turns hers upside down
  25. Melt the apricot jam in a bowl in microwave on full power
  26. Brush sides of cake with apricot jam, liberally sprinkle surface with icing sugar
  27. Halve the almond paste and roll out into a thin strip, this can be done in sections as joins will be covered by icing. Roll and lift on to cake. Trim the top edge but I tuck the bottom under to help fill any gaps.
  28. Brush the top with the apricot jam (it may need to be reheated in the microwave)
  29. Sprinkle the surface with icing sugar and roll out the rest of the almond paste
  30. Lift on to top of cake and trim edges with a sharp knife
  31. Leave to dry for 24 hours or more