As the festive season is fast approaching, it’s time to start baking preparations ahead of Christmas Day. The first thing on our baking to do list is this amazingly tasty Christmas cake.
The best thing about Christmas cake is the longer you leave it to mature the better. We recommend leaving the cooked, undecorated cake to mature for at least 6 weeks before the big day but longer if possible.
- 20cm/8inch round deep cake tin
- Wilko large mixing bowl
- Wilko wooden spoon
- Measuring jug
- Small saucepan
- Rolling pin
- Ribbon and holly sprigs for decorating
How to make the Christmas cake
Start by preheating your oven to 140°C
In a bowl beat the butter and sugar until creamy. Add the zests of the orange and lemon and stir.
Mix in the 4 eggs then fold in the flour, mixed spice, cinnamon and nutmeg. Add in the treacle and mix.
Fold in the soaked mixed fruit and the chopped walnuts. Pour into a greased cake tin and bake in the oven for 3 hours.
Top tip for the ultimate flavour: Once you’ve removed your baked cake from the oven, allow it to cool for 30 minutes. Wrap it in a double layer of greaseproof paper followed by a double layer of foil and leave it for at least 6 weeks stored in an airtight container in a cool, dry place. Occasionally unwrap and add a few tablespoons of brandy before wrapping back up.
To decorate your Christmas cake, gently heat the apricot jam until it’s runny and brush all over your cake. Roll your marzipan to a 1/2 cm thickness and completely cover the cake with it, trimming any excess from the sides. Add another thin layer of apricot jam on top of the marzipan followed by a layer of white icing at a thickness of approx. 1/2 cm. Trim the excess from the sides and finish with a few festive decorations. We’ve chosen ribbon and holly sprigs but you can decorate however you wish.
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