in St Ives to help you to refill, reuse and find eco alternatives
Non vegan Christmas Cake Kit - 20cm cake tin
Bag 1/1a
450g raisins
300g sultanas
200g light brown sugar
100g currants
100g cherries
50g mixed peel
Bag 2
175g plain flour
100g ground almonds
100g flaked almonds
2 tsp mixed spice
1tsp ground cinnamon
0.5 tsp baking powder
Other ingredients needed
· zest and juice of 1 orange
· zest and juice of 1 lemon
· 150ml rum or brandy, plus extra for feeding
· 250g pack butter, softened
· 1 tsp vanilla extract
· 4 large eggs
Method
STEP 1
Put the dried fruit, zests and juice, alcohol, 250g softened butter and sugar into a large pan set over a medium heat. Mix well, bring to the boil, then lower the heat and simmer for 5 mins until the sugar has dissolved. Put the mixture into a large bowl and leave to cool for 30 mins
STEP 2
Heat oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside – tie with string to secure
STEP 3
Add the remaining ingredients to the fruit mixture and stir well, making sure there are no pockets of flour. Tip into your prepared tin, level the top with a spoon and bake in the centre of the oven for 2 hrs.
STEP 4
Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of alcohol. Leave the cake to cool completely in the tin.
STEP 5
To store, peel off the baking parchment, then wrap the cake up in tin foil (make sure it's completely cold), and store in an airtight container. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it. Don’t feed the cake for the final week to give the surface a chance to dry before icing and decorating in your own creative way!
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