The big day always creeps up on me, which is why I love this cake. It’s quick to whip up on the spot or make in advance!
|500 g||Sultanas (Main)|
|100 g||Dried cranberries|
|100 g||Crystallised ginger|
|100 g||Mixed peel|
|1 Tbsp||Orange, zest|
|½ cup||Tea, fragrant (Earl Grey, lemon infusion, etc)|
|1 cup||Brown sugar|
|200 g||Butter, softened|
|1 cup||Plain flour|
|1 cup||Self raising flour|
|½ tsp||Baking soda|
|1 block||Royal icing, store brought|
|1 jar||Jam, any flavour|
|1 handful||Mixed nuts, roasted, and glace cherries or dried cranberries, to garnish. Or use fresh seasonal berries|
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- Combine the fruits, ginger and peel in a large bowl and mix with the hot tea and zest.
- Leave to infuse for at least 4 hours, or overnight if possible.
- When ready to make, preheat the oven to 150C.
- Line the base and sides of a 23cm springform cake tin with baking paper.
- Cream the butter and sugar for 3-4 minutes until pale and fluffy, then add the eggs one at a time, beating well between each.
- Combine the creamed mixture and soaked fruit, then sift over flours, soda, spice and brandy. Mix together well.
- Spoon into the prepared cake tin and smooth the top.
- Bake for 1 hour and 30 minutes until golden and a skewer, when poked into the centre, comes out clean.
- To decorate, roll out icing to a thickness of 2-3mm.
- Cut a circle 2.5cm bigger than the cake (use a plate as a guide).
- Brush the top of the cake with jam and lay icing over evenly.
- Make scalloped edges using pinking shears or simply trim excess with scissors.
- Use cookie cutters to make shapes out of the excess, such as trees. Leave to set and harden.
- Stick the shapes onto an ice-block stick (they can be covered with a little melted chocolate if you wish).
- Decorate the with nuts and cherries, if desired, or with dried cranberries and fresh berries.