Make & Decorate Fruit Christmas Cake Kit

Loading reviews...
£22.49
  • Make & Decorate Fruit Christmas Cake Kit

Make & Decorate Fruit Christmas Cake Kit

Loading reviews...
£22.49
  • Available for dispatch from 5th December 2020

    This is a simple to make fruit Christmas Cake which is light, fruity, boozy and moist. Decorate it in a classic style with the star templates and ribbon provided. Pop the cake on the table on Christmas Day and everyone will think you're a professional!

    Makes 1.

    Apart from the fresh ingredients, everything you need is all in the box; your dry ingredients and your step by step guide to making your fruit Christmas cake.

    This kit is best made over three days to allow the cake to rest and firm between each layer.

    Suitable for vegetarians.

    What's in the kit?

    • 8” square cake board
    • Brown paper
    • Sugar, dried fruits, cherries & ginger mix
    • Almonds, flour, baking powder, mixed spice & cinnamon mix
    • Marzipan
    • Sugar paste icing
    • Ribbon
    • 2x star templates

    Step-by step guide to making your fruit Christmas cake:

    • Grease and line your cake tin and line with greaseproof paper. Wrap the outside of the tin in the brown paper provided and tie the string around the outside edge and knot (this is to reduce chance of over-cooking on the outside), ready for the cake batter later.
    • Put the sugar, dried fruits, cherries & ginger mix into a saucepan with the butter, orange juice and brandy (if using), and bring to the boil slowly, boil gently for 10 minutes, stirring occasionally. Cool for 15 minutes.
    • Once cooled, put your dried fruit and brandy mix into a mixing bowl, add eggs and stir before adding the almonds, flour, baking powder, mixed spice & cinnamon mix. Stir until well combined.
    • Spoon into the prepared cake tin and level with a spatula. Bake in the oven for approximately 2.5 hours but check regularly after an hour and turn if needed. It will be baked when a skewer comes out virtually clean. Don’t be tempted to leave the cake in until the skewer comes out completely clean, as the cake will continue to cook as it cools. Allow to cool before removing from the tin.
    • When completely cold, skewer to about halfway down the cake numerous holes and then drizzle with the extra brandy (optional). Wrap with plastic wrap and set aside for at least 24 hours in a cool, dry place.
    • Next day, remove all the wrapping and using a sharp serrated knife, carefully slice the cake horizontally purely to level the top of the cake. Now turn the cake upside down and place it onto the cake board.
    • Use some string to measure the cake from the bottom, up the side, across the top and down the other side and cut. Put to one side until needed.
      In a microwaveable bowl, heat the apricot jam for about 15 seconds on medium in a microwave to achieve a spreadable consistency. Spread over the cake top and sides.
    • If you have any large holes in the cake, take a small amount of marzipan, roll in your hand until pliable and fill hole, making the surface smooth ready for covering the whole cake in marzipan.
    • On a cornfloured surface, kneed the marzipan until it is soft and ready to roll. With a rolling pin and your piece of string, roll the marzipan to be slightly larger than the length of string in all directions (circular or square depending on which tin you used), to about a 1cm thickness. Place the rolling pin in the centre of the marzipan. Fold half of the marzipan over the top and lifting the rolling pin, drape the marzipan over the cake, smoothing down the top and sides with your hands. Once it is nice and smooth and level, use a sharp knife to trim the edges away. Cover with a clean tea-towel and store in a cool, dry place for 24 hours.
    • Brush a very light layer of water over the marzipan to help the icing adhere to the surface.
    • Repeat steps 7 & 10 for the sugar paste icing covering, rolling out to 0.5cm thickness.
    • Place the ribbon around the base of the covered cake and tie with a big bow.
    • Again on a cornfloured surface, roll out the coloured decoration sugar paste icing, place the largest star template onto the icing and cut round with a sharp knife. Using a small amount of water brushed onto the underside of the star, position the star on the top of the cake in the centre and repeat with the white decoration sugar paste icing and the smaller star template.

    Now all you have to do is eat it!

    Fruit Christmas Cake Ingredients: Christmas Cake & Decoration Ingredients: Butter (milk), muscovado sugar, plain flour (wheat, gluten), sultanas, currants, glacé cherries, mixed peel, lemon, ground ginger, cinnamon & mixed spice, eggs, orange juice, brandy (approx. 36% vol alcohol), almonds (nuts), baking powder, marzipan (sugar, almonds (nuts), glucose syrup, water, invert sugar syrup), sugar paste icing (sugar, glucose syrup, palm oil, water, humectant (glycerol), emulsifier (mono-and-Di-glycerides of fatty acids), stabiliser (xanthan gum, cellulose), preservative (potassium sorbate), flavouring.

     

    Available for delivery across the UK.