Christmas cake recipe

Traditionally Christmas cake started as plum porridge. With a passage of time it shaped into "Christmas cake."

Christmas cakes are prepared in different ways, but basically they are variations on classic fruitcake. They can be dark, light, moist, dry, spongy, heavy, leavened, unleavened, etc. They are made in many different shapes and sizes

Whisky Dundee, the traditional Scottish Christmas cake is very well known. Other types of Christmas cakes include an apple crème cake and a mincemeat cake. The apple crème cake is made with apples, other fruit, cream cheese, raisins, eggs, and whipping cream.

All Christmas cakes are prepared in advance. Most people make them in November, keeping the cake upside down in an airtight container.

In Japan Christmas cake is a frosted sponge cake with strawberries, chocolates or seasonal fruit. In the Philippines Christmas cake is a yellow pound cake with nuts or the traditional British fruitcake.

If you don’t have the time or patience to make a homemade Christmas cake, high-quality store purchased Christmas cakes are good options. You can find there numerous different varieties and flavours.

To Decorate the Cake:
1-2 tbsp apricot jam, warmed
Royal Icing
200g/7oz marzipan
3 egg whites
11/2tsp liquid glycerine - optional
600g/1lb 5oz icing sugar, sieved
1 tbsp lemon juice

Method
1. Sieve the flour, salt, mixed spice and cinnamon into a bowl.
2. Heat the oven to 150C/300F/Gas2. Grease a 20cm/8inch round or an 18cm/7inch square cake tin and line the bottom and sides with baking parchment.
3. Cream the butter and the sugar in a large mixing bowl and then mix in the sugar, treacle, marmalade and vanilla essence until light and fluffy.
4. Mix the eggs a little at a time into the mixture adding a tablespoon of flour mixture with the last amount.
5. Fold in the remaining flour mixture until well mixed and then mix in the dried fruit, mixed peel, glace cherries and the almonds.
6. Turn the mixture into the prepared tin and make a slight hollow in the centre.
7. Bake in the oven for 3 hours and then test with a skewer. If not ready bake for up to another hour testing every 20 minutes until the skewer comes out clean.
8. Remove from the oven and leave to cool in the tin for 15 minutes.
9. Turn out on to a wire rack and leave to cool.
10. Once cool, make a few holes in the cake with a skewer and pour over 3-4 tbspof brandy. Let the brandy soak into the cake.
11. Store the cake wrapped in foil and in an airtight tin or plastic container, holes side up.
12. OPTIONAL: For a rich and moist cake, spoon over a few tablespoons of brandy every week until you are ready to ice and decorate your cake.

To Decorate the Cake:
1. Place the cake on a foil board or cake plate.
2. Dust your hands and the work surface with a little icing sugar and knead the marzipan until soft.
3. Roll out half the marzipan to fit the top of the cake and roll out the rest in strips to fit around the sides of the cake.
4. Brush the cake all over with the warmed apricot jam and then place the marzipan on top and around the cake.
5. Cover the cake with a clean tea towel and then leave in a cool place for at least one day.
6. To make the icing, lightly whisk the egg whites adding the sugar at intervals. Beat well until the icing reaches soft peaks. Add the glycerine if using and the lemon juice.
7. Spread icing all over cake either flat iced using a clean ruler or by forming soft peaks. Decorate with Christmas ornaments.