Christmas Cake

The cake is made to a recipe my Mam has been cooking for 55 years, a very tasty, rich, dark, moist fruit cake. It's dense and juicy, with the cake part being a matrix to hold all of the fruit in place. The cake was marzipan-ed, then iced using fondant.  The holly and ivy were made from a mix of flower paste and fondant. The leaves were glued in place using royal icing, and the berries were also made from royal icing. 'Noel' was created by pressing in an embosser whilst the white fondant was still very soft. Later when the fondant had dried, Noel was painted using powdered food dye/pigment mixed with alcohol. (The alcohol evaporates very quickly, leaving behind the pigment.) A little Scani-inspired ribbon finished it off.

This cake will donated to a local charity that works with elderly people, providing friendship, lunch clubs, social activities, etc.

Christmas Cake recipe

175g butter

175g sugar

225g plain flour (I used Dove Farm's gluten-free flour)

1tsp mixed spice

1/2 tsp baking powder

4 medium eggs

700g mixed fruit

1 Tsp ground almonds

1 Tsp rich dark treacle

Oven temps: 180C and 150C

Method

Cream the butter and sugar. Sieve the flour, baking powder and spice together. Beat the eggs. Add the flour and eggs to the butter and cream, a little at a time, alternating. Add the almonds and treacle. The bake in a lined tin. Bake at 180C for 1 hour, then at 150C for 2 hours.

This quantity makes a 20cm round cake, about 10cm high.