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–+ servings
easy retro Christmas cake
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5 from 4 votes

Easy Retro Christmas Cake

The fruit cake is made by the simple simmer and stir method and is decorated with royal icing - no advanced cake decorating skills required.
Prep Time30 minutes
Cook Time2 hours 15 minutes
Marzipan and decorating45 minutes
Course: afternoon tea, Cake
Cuisine: British
Keyword: Christmas, fruit cake
Servings: 24
Author: Jacqueline Bellefontaine

Equipment

  • 20cm (8in) deep round cake tin
  • parchment
  • Large saucepan
  • Rolling Pin
  • handheld or stand mixer
  • palette knife
  • 23cm (9in) cake board or drum
  • Christmas cake decorations

Ingredients

For the cake

  • 175 g (6oz) butter
  • 200 g (7oz) light muscovado sugar
  • 2 tablespoon treacle
  • 150 g (5oz) glace cherries quartered
  • 75 g (3oz) mixed peel
  • 200 g (7oz) sultanas
  • 200 g (7oz) raisins
  • 200 g (7oz) currants
  • 1 orange zest and juice
  • 125 ml (4 floz) sweet wine
  • 100 g (3½oz) ground almonds
  • 75 g (3oz) almonds or pecans coarsely chopped
  • 3 large eggs lightly beaten
  • 175 g (6oz) plain flour
  • 1 teaspoon baking powder
  • 2 teaspoon ground mixed spice
  • 4 tablespoon brandy plus extra to feed the cake (optional)

To decorate

  • 700 g (1½lb) marzipan
  • apricot glaze
  • 3 egg whites
  • 700 g (1½lb) icing sugar sifted
  • 1 tablespoon lemon juice
  • 1½ teaspoon glycerine (opitonal)

Instructions

To make the cake

  • Place 175g (6oz) butter, 200g (7oz) light muscovado sugar, 2 tablespoon treacle, 150g (5oz) glace cherries, 75g (3oz) mixed peel and 200g (7oz)each sultanas, raisins and currants in a large saucepan.
  • Add the zest and juice of orange and 125ml (4floz) sweet wine. Heat slowly until the mixture comes to a gentle simmer, then turn the heat low and simmer for 10 minutes stirring occasionally.
  • Remove the pan from the heat and leave to cool for 30 minutes.
  • Preheat the oven to 150℃ (130℃ fan)/300°F/gas mark 2. Line a 20cm (8in) deep round cake tin with baking parchment.
  • Once the fruit mixture has cooled stir in 75g (3oz) coarsely chopped almonds or pecans and 100g (3½oz) ground almonds and stir to mix.
  • Stir in 3 beaten eggs, then sift in 175g (6oz) plain flour 1 teaspoon baking powder and 2tsp mixed spice and fold in until evenly combined.
  • Spoon into the prepared tin and spread level, then make a slight dip in the centre of the cake.
  • Bake for 45 minutes then reduce the oven temperature to 140℃ (120℃ fan)/275°F/gas mark 1 and cook for a further 1½ to 2½ hours or until a skewer inserted into the centre of the cake comes out clean. Cover the cake with a circle of foil if it starts to darken too much before the cake is cooked through.
  • Remove from the oven and place on a wire rack. Use a skewer and prick the cake all over a few times. Then sprinkle with 4 tablespoon brandy.
  • Allow the cake to cool in the tin. Once it is completely cold, remove from the tin and carefully peel away the lining paper. Wrap the cake in a double thickness of fresh parchment and then foil and store until required in an airtight container.

To Decorate

  • Cover the cake with marzipan. Roll out half the marzipan a little larger than the cake. Brush the top of the cake with a little apricot glaze and turn upside down and place on the marzipan. Gently push the edges of the marzipan with a palette knife to attach to the sides of the cake to give and even edge. Trim if needed.
  • Roll out the remaining marzipan into a long thin strip and attach to the side of the cake with apricot glaze. Trim as required.

To make the royal icing

  • Whisk 3 egg whites until frothy then gradually beat in 350g (12oz) icing sugar. Beat in 1 tablespoon lemon juice and 1½ teaspoon glycerine if using. Gradually whisk in the remaining 350g (12oz) icing sugar until the icing stands in soft peaks.

To complete

  • Use a little icing to "stick" the cake to a cake board. Spread the icing over the top and sides of the cake. Smooth the sides and tops so that the cake is evenly covered. Now use the flat side of a palette knife to lift the icing into "snowy" peaks over most of the top of the cake, leaving a little area flat at the front.
  • Arrange the Christmas cake decorations to complete the scene. Spread a little icing over the cake board. Set aside ina cool dry place until the icing has set. Store in an airtight container in a cool place until required.

Notes

If you like you can feed the cake with additional  2-3 tablespoon brandy once a week  for up to 4 weeks . 
Glycerine added to the royal icing will help to keep the icing soft and easy to cut.