340g unsalted butter (room temperature)
340g soft brown sugar
1/2 kg of mixed raisins, sultanas, currants
150g almonds, whole or chopped
170g mixed peel
115g glace cherries
340g plain flour
1 teaspoon cinnamon
zest and juice of 1 lemon
1/2 teaspoon nutmeg
1 tablespoon treacle or golden syrup
5 to 10 tablespoons orange juice
Cake Covering Ingredients:
1: 3 tbs apricot or strawberry jam
2: readymade marzipan 2 kg (almond dough)
Royal Icing Ingredients:
1: 450g icing sugar
2: 2 egg whites, slightly beaten
3: 1 dessertspoon glycerine
4: 1 teaspoon lemon juice
1: Firstly prepare the tin. Using a 22-25cm tin, brush the sides with melted to butter to lightly grease. Line the sides of the tin with 3 layers of baking parchment that reaches 5cm above the edge. Line the base with 3 layers of baking parchment. This cake will be in the oven for a long period of time, and this will prevent your cake from buring during its long, hot siesta.
2: Turn on the oven to 160 C / Gas 3.
3: In a very large bowl, cream together the butter and sugar until it's light and fluffy. Beat in the eggs, one at a time, until you have a smooth, rich batter.
4: In a separate large bowl, mix your dry ingredients (dried fruit, nuts, flour and spices) together well.
5: Add the dry ingredients to the creamed butter, with lemon zest and juice, treacle and orange juice. Combine thoroughly, adding more orange juice if required to gain a dropping consistancy.
6: Fill tin with cake batter ensuring there are no air pockets and the top of the batter is flattened out.
7: Place in the oven on a mid-low rack for 2 hours and 5o minutes, Check the cake regularly in the second run. It's cooked when it has a lovely golden colour across the top of the cake and springs back when lightly touched in the centre.
8: Cool cake in tin. Remove and it's ready to eat!
We love having this cake with custard, vanilla double cream, or just on its own with a cup of tea(but for that special touch follow as below).
Cake Covering Recipe:
For a average sized cake, warm about 3 tablespoons or as required of apricot or strawberry jam in the microwave. Brush the cake over the top and sides with a thin layer of the warmed jam, then quickly move on to the marzipan.
Count on 1kg to 1.5kg of marzipan for a 20-23cm cake. Roll out the marzipan like you would pie pastry, using icing sugar instead of flour to prevent sticking (you may need to knead the marzipan for a few minutes first to soften it). roll out one large sheet of marzipan that is larger than the top and sides of your cake; using your hands, smooth out the marzipan, starting in the centre and gently smoothing it down the sides, pushing out any air bubbles. Cut away any excess at the base with a small knife.
Now you can sit back and relax: Once the marzipan is on the cake, it needs to dry at room temperature for at least a day, before icing. Icing the cake straightaway can spoil the look of the finished cake, as the oil from the marzipan can seep into the icing. So, for best results, cover the cake with a cloth or tea towel and store in a cool place for at least a day before icing.
Royal Icing Recipe:
Pass the icing sugar through a fine sieve into a large bowl. Make a well in the centre and add egg whites. Mix in a little sugar from the side of the bowl; add lemon juice and glycerine. Beat until smooth and glossy.
now add it on the cake and around, let it dry and then decorate it. HAPPY CHRISTMAS :)