Author Notes
Handmade Christmas Cake, anybody can make from scratch.
Dairy free - Substitute butter for a Dairy free alternative such as Pure or Vitalite. Gluten free - gluten free flour, gluten free baking powder, Xanthan gum. Vegan - use a milk alternative (nut,rice,oat etc) instead of the egg.
Nut allergy? Use a semolina or coconut based roll instead of marzipan.
—Jonathan Ryan
Ingredients
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300 grams
Self Raising Flour
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300 grams
Brown Sugar
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4
Free Range Eggs
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300 grams
Butter
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400 grams
Mincemeat from a jar
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1 packet
Mixed fruit
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2 teaspoons
Mixed spice, or 1 each of Cinnamon and Nutmeg
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2 tablespoons
Brandy or Rum
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1 packet
Ready to roll White Marzipan
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100 grams
Green Marzipan
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100 grams
Red Marzipan
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1 cup
Apricot jam
Directions
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Cream the butter and sugar together using a wooden spoon until smooth.
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Beat the eggs and fold in half, along with half the amount of flour.
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Add mincemeat, spices, fruit and brandy.
Then fold in the rest of the egg and remaining flour.
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Cook in the centre of a pre-heated oven at 150°C for 1 hour.
Then turn the temperature down to about 110°C and cook for a further 3 hours or until the centre is dry.
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Warm the Jam until spreadable, leave to cool and then apply to the top of the cake.
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Roll out white Marzipan and cover the cake, cut off excess with a knife.
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Roll red marzipan into balls in the palm of your hand, Use a cutter for the green marzipan to make leaves. Now you have your holly bushes for decoration.
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Put a ribbon around the cake and find a message to use as a centre piece. Open some cheese and tuck in!
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