Don’t panic! If you haven't made your cake weeks in advance, Denise Tollyfield’s quick and simple alcohol-free Christmas Cake can be made at the eleventh hour of Christmas Eve if you’ve left it too late this year.Watch the video on YouTube here.
You will need:
1 x 20cm spring form cake tin, base lined and greased fully
Preheated oven to gas 4/ 180c
85g soft butter
85g soft margarine
170g caster sugar
225g plain flour
1 tsp baking powder
1 tsp each ground ginger & mixed spice
30g chopped mixed peel
100g mixed dried fruit
30g chopped glace cherries
30g chopped glace ginger
Grated rind of one orange
A little milk
Ready to roll white icing
Edible silver balls/ edible glitter
1 tbsp apricot glaze, warmed slightly
Place the butter, margarine and caster sugar into the bowl of a stand mixer and cream together for a few minutes until light and pale and fluffy. If you don’t have a stand mixer, a large bowl and an electric hand whisk will be fine.
Add the eggs one at a time and beat well between each addition – add a little flour with each egg also – to help stop the mixture from curdling.
Meanwhile, sift the flour with the baking powder and spices into a separate bowl.
Once the eggs have been incorporated, add the fruits and mix in well.
Add the flour mixture along with the orange rind and mix gently. You could manually fold the flour in if you prefer. Add a splash of milk if the mixture seems too stiff.
Spoon into the cake tin and level the top.
Bake for 40 -45 minutes until nicely browned and firm to the touch. Place onto a wire rack to cool completely.
Once cooled you can roll out the icing and cut into star shapes and decorate the cake using a little edible glitter etc, using the apricot glaze as a ‘glue’ to keep the icing stars in place.
This cake will keep in an airtight tin for 3 -4 days.