Christmas Cake

 Made Christmas cake today
This is not your traditional black dry tasteless cake
but a warm caramelly fruit filled delight with the warmth of ginger singing in its flesh
(ok maybe I am getting a little carried away)
But seriously this is a really delicious fruit cake
I sometimes bake it in 2 loaf tins during the year as a rich fruit loaf perfect for an afternoon snack or to pop in a lunchbox

I chose to decorate with a layer of marzipan
dusting of icing sugar and blanched almonds nestled into the top
but if you like you can of course decorate with the usual frosting also

I also put a layer of marzipan in the middle
just because I am a big fan of marzipan

RECIPE 

225g sultanas

225g raisins

110g candied peel

100g stoned dates

75g chopped dried apricots

50g crystallised ginger chopped very fine

125 ml hot strong tea

2 tspns vanilla essence

juice of half an orange or a whole clementine

275g softened butter

200g soft light brown sugar

75g dark brown muscovado sugar

5 free range eggs

1 tsp orange or clementine zest 

50g ground almonds

275g plain flour

1tsp mixed spice

1tsp ground ginger

1/2 tsp ground cinnamon

50g flaked or nibbed almonds

METHOD

Pre heat oven to 150c

line a 20 - 23cm cake tin with parchment including a high collar around the sides

(that is a lining that stands proud of the tin)

to protect the cake during the long baking time

place dried fruit in a bowl and cover with hot tea, van essence and juice

leave to steep

Cream the butter and sugars until light and fluffy 

add eggs, 1 at a time incorporating each completely before adding the next 

stir in ground almonds and zest, 

sift in flour and spices

stir to combine

add steeping fruit with liquid and the flaked or nibbed almonds 

Transfer mixture to prepared cake tin

Your cake will not rise a lot as their is no raising agents in this cake but the eggs will make it rise a little 

place in the oven for 2 1/2 to 3 hours 

or until a skewer comes out clean

leave to cool completely in tin

when the cake is completely cool tip out of tin and carefully peel away parchment paper.

brush cake with warmed apricot jam 

roll out your marzipan to fit over the cake 

carefully place marzipan over cake and smooth

add blanched almonds around the edge pushing them into the marzipan to secure

This cake will keep for up to 3 weeks in an airtight container