Here’s how to make it…
Ingredients:
- 500g dried mixed fruit
- 400g plain flour
- 300g marzipan
- 300g white fondant icing
- 200g light brown sugar
- 2 tsp baking powder
- 200ml sunflower oil
- 200ml spiced rum
- 100ml unsweetened soya milk
- 1 tbsp orange zest
- 1 tsp cinnamon
- 1 tsp ground allspice
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- A squeeze of orange juice
Method:
- Begin by soaking the dried fruit. Add the dried fruit to a large bowl. Pour 150ml of the spiced rum on top. Stir to combine then cover the bowl with cling film or a clean tea towel
- Store in a cupboard to allow the flavour to develop. For an intense taste, leave up to 1 week
- Once the dried fruit has been soaked, preheat the oven to 140 degrees (gas mark 2)
- Grease a 20 x 20cm cake tin with a little sunflower oil and set to one side
- Add all of the dry cake mixture ingredients to a bowl
- Add all of the wet cake mixture ingredients, apart from the soaked dried fruit, to a measuring jug
- Pour the wet cake mixture ingredients in to the dry cake mixture ingredients and stir to combine
- Add the soaked dried fruit, including any liquid which may not have been absorbed, to the batter and stir to combine
- Gently pour the batter in to the cake tin
- Put the cake tin in the pre-heated oven and bake for 2 hours, or until a skewer can be inserted in the centre and removed cleanly
- Once baked, remove from the oven and set to one side. Allow to cool before removing from the tin and transferring to an airtight container
- Brush the top and sides of the cake with a little of the remaining spiced rum. Repeat the process once a week for 2-3 weeks
- Line a work surface with a sheet of baking paper. Place the marzipan on top of the baking paper. Using a rolling pin, roll out the marizpan to create a square slightly larger than the Christmas cake
- Lay the marzipan on top of the Christmas cake. Gently smooth down the sides then remove any excess marzipan
- Turn over the sheet of baking paper. Place the fondant icing on top of the baking paper. Roll out the fondant icing to create a square slightly larger than the Christmas cake
- Lay the fondant icing on top of the marzipan. Gently smooth down the sides then remove any excess fondant icing
- Decorate with festive trimmings for a final flourish
This recipe serves 16.
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