Christmas Cake
By OcadoLife
Published on 19 April 2022
Rich, dense and fruity, this is a Christmas cake in the best tradition. Top up the booze as much you like (or dare!). As ingredients, I’ve gone for Columbian Blacktail eggs because they really add to that richness; Marriage’s extra fine self-raising flour – you’ll find it hard to beat their quality; and Dr Oetker Ready to Roll icing, as it’s just so much easier than making your own!Time and servings
4 hrsTotal time
12Servings
30 minsPrep time
3 hrs 30 minsCooking time
Ingredients
- 750 g of fruit mix
- 5 free range eggs
- 1 pack of ready to roll icing
- 500 g of marzipan
- 275 g of dried apricots, chopped
- 200 ml of dark rum
- 1 orange
- 1 lemon
- 200 g of self raising flour
- 4 tsp of ground mixed spice
- 1 tsp of ground cinnamon
- 75 g of candied peel
- 100 g of hazelnuts
- 175 g of soft brown sugar
- 175 g of butter, softened
- 5 tbsp of apricot jam
Method
Step 1
Place the vine fruit, candied peel, and chopped apricots in a pan. Add the rum and bring gently to the boil. Cover and remove from the heat. Leave to cool stirring from time to time. When fully cooled add the hazelnuts, zest and juice, and stir.Step 2
Preheat the oven to 150C/Gas2.Step 3
Grease a 23cm deep cake tin, and double line with baking parchment, ensuring that the paper extends 5cm above the rim.Step 4
Beat the sugar and butter together in a large mixing bowl, until light and creamy.Step 5
Add the eggs and flour alternately a little at a time, beating well between each addition, until all fully incorporated. Add the spices along with the cooled fruits, etc. Stir well.Step 6
Spoon into the prepared tin, level the top and bake in the preheated oven for 3 – 31/2 hours, or until a skewer comes out clean when inserted in the centre of the cake. If after about 2 ½ hours the top is looking fully browned cover loosely with a piece of foil before continuing to cook.Step 7
When ready to ice, warm the apricot jam, brush over the cake and cover with marzipan and icing.