Description
A decorative Christmas cake shaped like a wreath, perfect for festive celebrations.
Ingredients
Scale
- For the cake:
- 500g currants
- 350g sultanas
- 150g raisins
- 50g chopped almonds
- 50g mixed peel
- 300g plain flour
- 125g softened butter
- 125g soft brown sugar
- 3 large eggs
- 100ml brandy
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- Finely grated zest of 1 lemon
- For the decoration:
- 300g marzipan
- 500g ready-to-roll icing
- Green, red and yellow food colouring
- Holly and berries dowel
- Edible gold dust
- Royal icing
Instructions
- Mix the dried fruits, nuts and peel with the brandy and leave to soak overnight.
- Preheat the oven to 160°C. Grease and line a 20cm cake tin.
- Cream the butter and sugar until pale and fluffy. Beat in the eggs one at a time.
- Sift in the flour and spices, fold in, then stir in the fruit mixture.
- Pour into the tin and bake for 1¾-2 hours until firm.
- Cool, then shape into a wreath using marzipan and icing.
- Decorate with coloured icing for holly and berries.
Notes
Ensure the cake is fully cooled before decorating. Alcohol content makes it suitable for adults.
- Prep Time: 30 mins
- Cook Time: 2 hours
- Method: Dessert
- Cuisine: British
Nutrition
- Calories: 450
- Sugar: 55g
- Fat: 18g
- Carbohydrates: 70g
- Protein: 6g