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Spiced Christmas Cake

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Spiced Christmas Cake

 

 

This is a good last-minute Christmas cake as it doesn’t need time to mature. Fragrant, spiced and with a light golden crumb. The natural decoration looks incredibly impressive too.

Equipment and preparation: You will need a deep 20cm/8in round tin or a 18cm/7in square tin.

Ingredients

  • 125g/4½oz raisins
  • 125g/4½oz sultanas
  • 100g/3½oz currants
  • 200g/7oz glacé cherries, halved
  • 100g/3½oz pre-soaked apricots, chopped
  • 100g/3½oz dried pineapple, chopped
  • 100g/3½oz candied peel, finely chopped
  • 100g/3½oz cashew nuts, roughly chopped
  • 1 lime, zest only
  • 1 lemon, zest only
  • ½ orange, zest only
  • 100ml/3½fl oz white port or white rum
  • 225g/8oz butter
  • 225g/8oz golden caster sugar
  • 175g/6oz plain flour
  • 50g/1¾oz ground almonds
  • 1 tsp ground cinnamon
  • 1 tsp ground cardamom
  • ½ tsp ground mace or grated nutmeg
  • ½ tsp ground allspice
  • ¼ tsp ground cloves
  • pinch salt
  • 4 free-range eggs
  • ½ orange, juice only
  • 1 tbsp rosewater or orange blossom water

For the decorations

  • 900g/2lb marzipan
  • 2 tbsp apricot jam
  • 1 orange, preferably with a few leaves
  • 2 tbsp icing sugar
  • 2 free-range egg whites
  • 3-4 longish sprigs rosemary (5-6cm/2-2½ in lengths)
  • few citrus leaves
  • 100g/3½oz caster sugar
  • few crystalised rose petals
  • cinnamon sticks
  • star anise
  • cloves
  • nutmeg
  • edible gold spray or edible gold dust

 

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