Marks & Spencer Christmas Cake Kit 1,38kg
Country of Origin
Suitable for vegetarians
1. Cake flour mix
2. Dark soft brown sugar
3. Ready to roll icing
5. Brandy soaked mixed fruit
Christmas Cake Recipe
20cm deep loose bottomed round cake tin, greased with butter.
In addition to the kit sachets, you will need:
160g unsalted butter, at room temperature
3 medium eggs, at room temperature
20g apricot jam, mixed with 1 tsp water
Orange, zested plus 1 tsp of juice
30g Icing sugar, to dust work surface
1. Preheat the oven to 150°C / Fan 130°C / Gas Mark 2.
2. Prepare the tin: line the base and sides with a double layer of baking paper. Then make a 'lid' out of baking paper. Do this by cutting a circle slightly smaller than the diameter of the cake tin. Cut a 20p sized hole in the centre and set aside.
3. Remove 1 heaped tbsp of the cake flour mix and stir through the brandy-soaked fruits. Set aside.
4. Beat together the butter and sugar until light and fluffy.
5. Add the egos, one at a time, mixing well in-between. Fold in the flour.
6. Stir in the orange zest and 1 tbsp orange juice. Fold in the floured dried fruit
7. Spoon the mixture into the tin and smooth the surface level. Make a deep well in the centre of the cake and place the prepared lid on top.
8. Bake in the middle of the oven for 2 - 2 1/2 hours.
9. As all ovens vary - after 2 hours, check the cake is cooked by inserting a skewer into the centre of the cake.
10. Remove from the oven and allow to stand in the tin for a further 1 hour. Then remove from the tin and allow to completely cool on a wire rack.
- The skewer should come out clean.
- If it does not, place the cake back in the oven to be baked for a further 15 minutes.
- Test again and repeat if required.
- The cake should take no longer than 3 hours to cook.
- The cake will be a dark golden brown with a soft spring when gently pressed and a thin aerated crust layer on the top.
To decorate the cake
Cut off the top of the cake so it is flat. Place on a decorative plate or cake board.
1. Dust the work surface with icing sugar, shape the marzipan into a ball and roll into a circle so it is slightly bigger than the diameter of the cake.
2. Brush the loosened apricot jam over the top of the cake and place the marzipan on top.
Ready to roll icing:
1. Weigh 100g of ready to roll icing, set aside.
2. Dust the work surface with icing sugar, shape the remaining icing into a ball and roll into a circle slightly bigger than the diameter of the cake.
3. Brush a little water over the marzipan and place the icing on top.
4. Take the remaining 100g of icing and roll to 0.5cm thick.
5. Push out the snowflake stencil printed on the box.
6. Place on top of the rolled icing and cut around the stencil.
7. Repeat 5 times to have 5 snowflake cut outs.
8. Brush the bottom of each snowflake with a little water.
9. Place on top of the cake.
Christmas cake ingredients containing brandy soaked mixed fruit, white icing, marzipan, flour spice blend and soft dark brown sugar
For Best Before End (BBE), see back of pack. Store in a cool, dry place.
May contain fruit stones. Some natural fibres and stalks may be present.
Made in the UK with ingredients from more than one country
© Marks and Spencer plc
|Typical Values||As Consumed per 100g||As Consumed per 1/16 cake (95g)||Reference intake (adult)|
|of which saturates||6.5g||6.2g||20g|
|of which sugars||49.5g||47.0g||90g|