Christmas Cake is always around at Christmas time and is usually one of the most popular desserts to eat. Every year my parents buy one but this year I wanted to give it a go and make it myself.
The one thing I found that was good when making this cake is the fact that you can make it a couple of months before Christmas, by doing this it allows all the flavours to soak and come together as well as mature and this makes it taste so much better.
However, I should let you no I don’t personally like Christmas cake, I tried it a couple of times but it is not for me, so this year this cake is mainly for my boyfriend and dad and basically anyone else who likes it.
So, because I made this cake a few months in advance I cake really remember where I found it, I think it maybe in one of my cook books but I cant be sure. But don’t worry below you will see the recipe cards I had made so you guys can recreate this recipe for yourself.
Now don’t panic when you look at the recipe card it does seem like a lot to do but it’s really not and you can make this quickly and decorate it however you want.
So, lets get into the baking. Before I started anything I first soaked my mixed fruit into a small amount of brandy. This is because it freshens the fruit up and intensifies the flavours.
While that soaks you can go about making your cake, a simple method. You start with creaming together the butter and sugar and then adding the eggs one by one, then you sift in flour and using a large metal spoon fold in the ground almonds and mixed fruit. That is it for make the cake batter. Seriously I thought it was going to be so much harder or complicated but it really isn’t. All you have to do is make sure every thing is mixed together properly before putting it in your prepared tin.
A quick not for when you do place it in the tin is when you have spread it out evenly and all nice and smooth, create a small dent in the centre of the cake, it doesn’t need to be really deep, just a little. This makes sure your cake doesn’t have a large dome on top once it is cooked.
So talking about the prepared tin, this is always something that should be done before you have done anything else. It makes everything so much easier when it all ready for you. I’m going to be truthful and say that I don’t actually do this all the time and I really should but for some reason I just don’t do it and always regret it.
So this recipe tells you how to prepare your tin, and the reason you need so much stuff is that it makes sure everything is cooked evenly as it cooks for along time.
First you need to line the bottom of your tin with a circle greaseproof paper, If you don’t have these then you can always just cut one of from a roll of greaseproof paper. Next you need to line the sides of the tin. I first cut out two rectangles from my roll of greaseproof paper then folded them in half and placed them on the sides of the tin. Once that’s done, grab some newspaper pages and fold them so they are the same width of the tin then wrap them around the tin and keep together with some string. Once all of this is done, place on a baking tray that has been lined with more newspaper and everything is ready to go.
The final part of this cake is the decoration. Now, because this cake can be made a few months in advance you don’t need to decorate it straight away, you can decorate it whenever your ready to serve it.
I have only recently decorated mine but before I did I would feed the cake a small amount of brandy over time to help keep the cake moist and allow all the flavours to come together.
Now, decorating your cake you can do whatever you want, you can leave it plain and just decorate it with a ribbon or like me use marzipan and fondant to decorate. This as the first time I had ever put fondant on a cake, I only have the knowledge of what I have seen on all the cooking programs I have watched and surprisingly I think I did quite well.
I had bought all ready rolled out and that was easy to place on the cake. The fondant however I had to knead out and roll so it would fit the cake, I used a baking sheet to roll the fondant out on as this way it would be easier to stick on the cake. Now I can’t give much help on how to properly put icing on a cake but I can give some tips. One is that when you put the icing on make sure it’s settled on the cake properly and then starting from the centre smooth out the icing with your palm working your way to the edges and down the sides. Cut off the excess around the sides of the cake and then using a cake smoother go around the edges to smooth it all out.
That pretty much it for icing a cake and if you have any tips for me I would love to no.
The final part to the cake is making it pretty. I went for a simple design rather than being over the top but again you can do what you want. I wrapped a gold ribbon around the cake and added a simple leave ornament on top with a snowman and a ‘Merry Christmas’ message. Very simple but that’s what I preferred and thought would work best.
I hope you have enjoyed today’s blog and if you have any recipe you would like me to try you can contact me at firstname.lastname@example.org or on Twitter at @amybakes94