Try this quick Christmas cake recipe
This recipe is ideal for making up to three weeks before eating.
Cooking time: 2-3 hours
Ingredients
225g Self raising flour
1 tsp Mixed spice
2 tsp Baking powder
225g Soft margarine
225g Dark soft brown muscovado sugar
5, Size 3 eggs
450g Country Range dried mixed fruit
225g Country Range glacé cherries, chopped
115g Country Range ground almonds
1 tbsp Orange shred marmalade
2 tbsp Dark rum
Method
1. Preheat oven to 150°C (300°F) Gas Mark 2. Line a 9” square tin with greaseproof paper.
2. Sift the flour, spice and baking powder into a large bowl. Add the margarine, sugar and eggs. Whisk thoroughly (with an electric whisk) until the mixture is smooth.
3. Stir in the fruit with the remaining ingredients until well combined.
4. Spoon mixture into the prepared tin and bake on the lowest shelf of the oven for 2-3 hours or until golden, firm to touch and a skewer inserted in the middle comes out clean.
5. Leave to cool in the tin. Turn the cake out, wrap in greaseproof paper and store in an airtight tin.
6. Cover the cake using 1 x 250g pack of brandy marzipan and 2 x 250g packs of ready to roll icing.
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