Caribbean Style Christmas Cake | Bake With Stork
Caribbean Style Christmas Cake using Stork baking block. Soak dried fruits in rum, mix with eggs and flour for a flavorful treat. Perfect for festive gatherings!
Keywords
- Christmas
- Cakes
- Medium
- Cake
Ingredients
- To soak
- Zest of 2 oranges
- 70g (2 ½ oz) glace cherries, halved
- 70g (2 ½ oz) stem ginger, chopped
- 450g (1 lb) mixed dried fruit e.g currants, sultanas, raisins
- 100g (3 ½ oz) prunes, chopped
- 150g (5 oz) tropical fruit mix
- 300ml dark rum
- Cake mix
- 175 grams Stork baking block
- 175g (6 oz) muscovado sugar
- 4 medium eggs
- 2 tablespoons black treacle
- 200g (7 oz) plain flour, sieved together with
- 1 teaspoon mixed spice, and
- ½ teaspoon ground cinnamon
- 100g (3 ½ oz) whole almonds, roughly chopped
- 450g (1 lb) marzipan
- Sieved apricot jam
- 500g pack regalice
- 1 x 23cm (9 inch) round silver board
- Fruits to caramelise e.g. satsumas, redcurrants, grapes, cape gooseberries
- 250g granulated sugar
- 4 tablespoons water
- Bayleaves
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