How to make the perfect Christmas Cake | Lakeland Inspiration
It’s not Christmas without a festive slice of deliciously rich Christmas cake, and with Sue’s step-by-step recipe, you’ll be able to make your best one yet.
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Cooking tools:
- Hand mixer
- Cake pan
- Rolling pin
- Pastry brush
- Fine-mesh sieve
- Sifter
- Cooling rack
- Skewer
- Oven
- Mixing bowl
- Colander
- Wooden spoon
- Spoon
- Measuring spoon
- Parchment paper
- Airtight container
- Chef's knife
Ingredients
- 350g, currants
- 350g, sultanas
- 350g, raisins
- 75g, dried apricots, chopped
- 200g, glacé cherries, halved
- 100ml, dark rum or brandy
- 150g, butter
- 150g, dark muscovado sugar
- 4, eggs, beaten
- 75g, ground almonds
- zest of 1, lemon
- zest and juice of 1, orange
- 200g, plain flour
- 1/4 tsp, salt
- 2 tsp, ground mixed spice
- 3 tbsp, dark rum or brandy
- 3 tbsp, apricot jam
- 750g, golden marzipan
- 1kg, red fondant icing
- 200g, white fondant icing
- 1-2 tbsp, vodka
- A small amount, edible glitter, for sprinkling
- 1, ribbon, to tie around the cake
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