Ingredients

For the Cake
1200g U-Weigh - Xmas Cake Mix
3 U-Weigh - Large Free Range Eggs
120ml Water

 

Decoration
700g - 900g/1½lb - 2lb U-Weigh - Marzipan
2 - 3 tbsp Apricot Jam - warmed
700g - 900g/1½lb - 2lb U-Weigh - Ready to Roll Icing

Royal Icing
3 egg whites
450g/1lb U-Weigh -  Icing sugar - sieved
1 tsp Liquid Glycerine - (Optional - to stop the icing becoming too hard)
1 tbsp Lemon Juice

 

Method
Add cake mix to a bowl fitted with a beater. On slow speed gently add the water and eggs, mix for 1 minute.  Scrape down and  mix for a further 2 minutes on slow or until everything is evenly mixed. Pour the mixture into a greased and lined 8”/20cm cake tin. Bake in a preheated oven, 175ºC, 340ºF, Gas 3, for approximately 1 hour 20 minutes.

When the cake is ready, remove from the oven and allow cake to cool in the tin before transferring to a wire rack to cool completely. You can now start to ‘feed’ the cake; using a long skewer poke holes into the bottom of the cake, making sure they go at least half the depth, then spoon 1-2 tablespoons of brandy or sherry over. Now wrap the cake in foil and place in an airtight container, you can repeat this process every 1-2 weeks up until Christmas.

To Decorate
Dust your hands and the work surface with a little icing sugar and knead the marzipan until soft. Roll out half the marzipan to fit the top of the cake and roll out the rest in strips to fit around the sides of the cake.

Pass the jam through a sieve and warm it in a pan with 1 tbsp of water. Invert the cake onto a serving plate or board. Use a little of the marzipan to fill any gaps between the cake and the plate. Brush the jam all over the cake. Lift the marzipan carefully onto the cake, easing it around the sides. Trim off any excess with a sharp knife. Cover the cake with a clean tea towel and then leave in a cool place for at least one day. The same process can be used with RTR icing.

To make the Royal Icing, lightly whisk the egg whites adding the sugar at intervals. Beat well until the icing reaches soft peaks. Add the glycerine if using and the lemon juice. Spread icing all over cake either flat iced using a clean ruler or by forming soft peaks. Decorate with Christmas ornaments.

Christmas Cake Mix

£6.00Price
Size
  • Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamine), Sultanas (Vegetable Oil), Raisins (Vegetable Oil), Currants (Vegetable Oil), Cherries (Glucose - Fructose Syrup, Citric Acid, Preservatives: Sulphur dioxide, E202, Colour: E127), Peel (Sugar, Glucose Syrup, Orange Peel, Lemon Peel, Preservatives E220, E202.), Suagr, Palm Fat, Maize Starch, Whey Powder, Colour (Ammonia Caramel), Egg White Powder, Raising Agents: Diphoshates, Sodium Carbonates, Emulsifier: Mono and Diglycerides of Fatty Acids, Flavouring, Salt

    For Allergens, See ingredients in bold

     

    Packed on premises that handles nuts, seeds, cereals, soya and products containing gluten.

51 High Street

Hythe

Kent 

CT21 5AD

Telephone:  01303 260745

Email:          uweigh@gmail.com

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