Caribbean Style Christmas Cake | Bake With Stork

Name: Caribbean Style Christmas Cake | Bake With Stork
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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Keywords

Christmas
Cakes
Medium
Cake

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