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Classic Christmas cake

  by Jennifer Kirk
Preperation time: 14 hours
Cooking time: 3 hours
Serves: 8
Recipe Ingredients
For the fruit cake:
700g mixed dried luxury fruit;
200g cherries;
50g chopped nuts;
50ml brandy;
200g unsalted butter;
100g dark muscovado sugar;
100g molasses sugar;
3 large eggs;
200g plain flour;
50g self-raising flour;
50g ground almonds;
2tsp mixed spice;
1tsp cinnamon;

For the maripan:
225g golden caster sugar;
225g golden icing sugar;
450g ground almonds;
2 large eggs;
3 tbsp apricot jam;

For the royal icing:
2 large egg whites;
500g golden icing sugar, plus extra for dusting;
fresh rosemary and redcurrants to decorate.
 
Recipe Method
Put the fruit, cherries, nuts and brandy in a bowl and set aside. Grease and line a 7in round deep cake tin.

Beat together the butter and sugars. Gradually add the eggs, beating well after each addition.

Stir flour, almonds and spices into the fruit. Add the fruit mix into the egg mixture and mix until well combined. Spoon into cake tin and level. Tap the tin on the work surface to release any air bubbles. Double wrap in greaseproof paper and bake in the oven (gas1/140c/275F) for 3 to 3 1/2 hours until an inserted skewer comes out clean. Leave to cool in the tin.

Meanwhile make the marzipan. Mix the sugars and almonds in a large bowl. In a small bowl whisk the egg, then mix into the dry ingredients to form a smooth paste.

When the cake is cold remove from the tin and stand on a cake board. Lightly brush all over with the melted apricot jam. Lightly dust the work surface with icing sugar and roll out the marzipan to a circle large enough to cover the top and sides of the cake (use string to help measure). Lift onto cake and smooth with your hands. Neatly trim the edges with a knife and leave to dry out overnight.

For the icing, lightly whisk the egg whites in a large bowl. Add the icing sugar, a little at a time, whisking continuously, until the mixture is stiff, standing in soft peaks. Cover the cake with the icing, giving it peaks and swirls. Leave to dry. Decorate with rosemary stalks and redcurrants dusted with icing sugar.

Printable Version
 
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