YOU WILL ALSO NEED... 160g unsalted butter, softened + bit more for greasing 3 medium eggs 1 orange, zest of finely grated 1 x 20cm loose bottomed round cake tin (7cm deep) Baking parchment Greaseproof paper and tin foil for storage READY...STEADY...BAKE To make your Christmas Cake... Preheat your oven to 140°C / Fan 120°C / Gas Mark 2. Grease and double-line the base and sides of your loose bottomed tin with baking parchment, then make a ‘lid’ out of another double layer of parchment by cutting a slightly larger circle than your tin. Snip around the edges of the ‘lid’ so it sits neatly inside the tin, fold in half then half again then snip off the tip to make a hole for the steam to escape, open out flat then set aside. Beat together the butter and sugar until light and fluffy. Mix in the eggs, one at a time, then add the grated zest and mix together thoroughly. Sift the flour and mixed spice together then fold into the mix. Add the fruit mix and pecans then fold Spoon the mix into your prepared tin, smooth the top then cover with the set aside ‘lid’ whilst ensuring the ‘lid’ doesn’t touch the cake mix. Bake on the bottom shelf of your oven for 2½-3 hours. To test if it’s cooked simply insert a skewer into the centre of the cake, if it comes out clean then it’s cooked. Leave the cake to cool in the tin for 1 hour then remove from the tin then place on a cooling rack and allow to cool completely before decorating (or wrapping for storage). If you’re decorating it later... remove the baking parchment then wrap in a double layer of greaseproof paper, then followed by a single layer of tin foil. Store in a cool dry place until ready to decorate. To decorate your Christmas Cake... Turn your cake over so you get a flat surface from the base to decorate on. Dust your worktop with icing sugar then roll out the marzipan into a circle slightly bigger than the cake and approximately 5mm thick. Use your bottom from your tin as a guide then cut to size. Warm the apricot jam in a jug of hot water then brush evenly over the top of the cake, layer with the marzipan sliding gently into place. Roll out the icing (in the same way as you did for the marzipan) then see below for more detail on how to create the twisted icing effect. Or simply brush the cake with a little water then place the icing on top of the cake and decorate as required not forgetting the gold malt balls! INSIDE THE KIT... 750g Whitworths Rum Laced Fruit Mix 30g Whitworths Pecan Nut Pieces 160g brown sugar 160g plain flour 3g mixed spice 200g gold marzipan 25g apricot jam 250g ready-to-roll icing 30g gold cereal malt balls x1 15-20mins 2½-3 hours Christmas Cake Kit Continue around the cake until all 32 strips are done, then leave in a cool dry place for 24 hours to allow icing to harden. Decorate the centre with the golden balls, using a little water to stick them down. Using the base of your cake tin, cut out a circle of greaseproof. Fold in half, then in half again 5 times, to give you a 32 segment circle. Gently lift and twist each strip twice, place a little water on the flat end of the icing then place it on the cake. Place the template over the icing, position a glass in the centre then using a sharp knife cut through the template to mark the cake, carry on all the way round. Remove the template then cut through the icing being careful not to mark the marzipan. You will end up with 32 strips which are still attached to the cake. for more recipes visit www.whitworths.co.uk To create the icing effect...

Christmas Cake Kit - whitworths.co.uk · Christmas Cake Kit Continue around the cake until all 32 strips are done, then leave in a cool dry place for 24 hours to allow icing to harden

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Page 1: Christmas Cake Kit - whitworths.co.uk · Christmas Cake Kit Continue around the cake until all 32 strips are done, then leave in a cool dry place for 24 hours to allow icing to harden

YOU WILL ALSO NEED...160g unsalted butter, softened + bit more for greasing3 medium eggs1 orange, zest of finely grated1 x 20cm loose bottomed round cake tin (7cm deep)Baking parchmentGreaseproof paper and tin foil for storage

READY...STEADY...BAKETo make your Christmas Cake...

Preheat your oven to 140°C / Fan 120°C / Gas Mark 2.Grease and double-line the base and sides of your loose bottomed tin with baking parchment, thenmake a ‘lid’ out of another double layer of parchment by cutting a slightly larger circle than your tin.Snip around the edges of the ‘lid’ so it sits neatly inside the tin, fold in half then half again then snipoff the tip to make a hole for the steam to escape, open out flat then set aside.Beat together the butter and sugar until light and fluffy.Mix in the eggs, one at a time, then add the grated zest and mix together thoroughly.Sift the flour and mixed spice together then fold into the mix.Add the fruit mix and pecans then foldSpoon the mix into your prepared tin, smooth the top then cover with the set aside ‘lid’ whilst ensuringthe ‘lid’ doesn’t touch the cake mix.Bake on the bottom shelf of your oven for 2½-3 hours. To test if it’s cooked simply insert a skewer intothe centre of the cake, if it comes out clean then it’s cooked.Leave the cake to cool in the tin for 1 hour then remove from the tin then place on a cooling rack andallow to cool completely before decorating (or wrapping for storage).If you’re decorating it later... remove the baking parchment then wrap in a double layer of greaseproofpaper, then followed by a single layer of tin foil. Store in a cool dry place until ready to decorate.

To decorate your Christmas Cake...

Turn your cake over so you get a flatsurface from the base to decorate on.Dust your worktop with icing sugarthen roll out the marzipan into a circleslightly bigger than the cake and approximately 5mm thick. Use yourbottom from your tin as a guide thencut to size.Warm the apricot jam in a jug of hotwater then brush evenly over the topof the cake, layer with the marzipansliding gently into place.Roll out the icing (in the same way asyou did for the marzipan) then seebelow for more detail on how tocreate the twisted icing effect.Or simply brush the cake with a littlewater then place the icing on top ofthe cake and decorate as requirednot forgetting the gold malt balls!

INSIDE THE KIT...750g Whitworths Rum Laced Fruit Mix30g Whitworths Pecan Nut Pieces160g brown sugar160g plain flour3g mixed spice200g gold marzipan25g apricot jam250g ready-to-roll icing30g gold cereal malt balls

x1 15-20mins 2½-3 hours

Christmas Cake Kit

Continue around the cake untilall 32 strips are done, then leavein a cool dry place for 24 hours

to allow icing to harden.

Decorate the centre with thegolden balls, using a littlewater to stick them down.

Using the base of your cake tin,cut out a circle of greaseproof. Foldin half, then in half again 5 times,to give you a 32 segment circle.

Gently lift and twist each striptwice, place a little water on the

flat end of the icingthen place it on the cake.

Place the template over the icing,position a glass in the centre then

using a sharp knife cut throughthe template to mark the cake,

carry on all the way round.

Remove the template thencut through the icing being carefulnot to mark the marzipan. You will