Christmas Cake
Christmas just doesn't feel like Christmas without a festive cake! Get yours just right with James' masterclass recipe!
Ingredients
- 175g butter
- 175g dark brown sugar
- 3 eggs
- 50ml milk
- 175g sr flour
- 2 tsp mixed spice
- 1 tsp ground ginger
- 100g glace cherries chopped
- 100g stem ginger chopped
- 300g mixed fruit
- 100ml brandy
To decorate:
- Icing
- 500g sifted icing sugar
- 1 egg white
- Splash of water
- Candied fruits
Method
Print Recipe
Pre heat the oven to 160c.
Grease and line a 28cm bundt cake tin.
Beat the butter with the sugar until light and fluffy, add the eggs and milk and mix, then fold in the flour spices and fruit until well mixed. Fold into the wet mix.
Bake for 1¼ to 1½ hours until golden brown and firm in the middle, spoon over brandy then cool.
Whisk together the icing sugar, egg white and water to form a dropping consistency.
When ready to decorate spoon over the icing and cover in candied fruits.
- Ingredients
- Method
Ingredients
- 175g butter
- 175g dark brown sugar
- 3 eggs
- 50ml milk
- 175g sr flour
- 2 tsp mixed spice
- 1 tsp ground ginger
- 100g glace cherries chopped
- 100g stem ginger chopped
- 300g mixed fruit
- 100ml brandy
To decorate:
- Icing
- 500g sifted icing sugar
- 1 egg white
- Splash of water
- Candied fruits
Method
Pre heat the oven to 160c.
Grease and line a 28cm bundt cake tin.
Beat the butter with the sugar until light and fluffy, add the eggs and milk and mix, then fold in the flour spices and fruit until well mixed. Fold into the wet mix.
Bake for 1¼ to 1½ hours until golden brown and firm in the middle, spoon over brandy then cool.
Whisk together the icing sugar, egg white and water to form a dropping consistency.
When ready to decorate spoon over the icing and cover in candied fruits.
