Organic Light Brown Plain flour

CHRISTMAS CAKE

Organic Light Brown Plain flour

A traditional rich fruit cake for Christmas. For the best flavour make the cake at least a couple of weeks before cutting then cover with readymade marzipan and ready rolled white icing a day or so before eating.

Makes one large cake

  • 250g Marriage’s Organic Light Brown Plain Flour
  • 650g luxury dried fruit mix
  • 150ml Guinness or good stout (plus 3 tablespoons to finish)
  • 250g unsalted butter, at room temperature
  • 250g soft dark muscovado sugar
  • 4 large free-range eggs, beaten
  • 2 teaspoons ground mixed spice
  • 50g ground almonds
  • 100g walnut pieces
    To finish:
  • 800g ready-made marzipan
  • 2 tablespoons apricot jam (or a little extra Guinness or stout)
  • 900g ready-rolled white icing
  • A cake board or platter and decorations
  • 21.5cm /81/2 in deep round cake tin or spring clip tin,
    greased and lined (base and sides)

Combine the dried fruit mixture and the 150ml Guinness or
stout in a bowl, cover and leave to soak for at least 3 hours,
preferably overnight, stirring occasionally.


Next day heat the oven to 150C/300F/Gas2. Using a large
electric mixer or electric hand whisk, beat the soft butter with
the sugar in a large mixing bowl until light and fluffy. Gradually
beat in the eggs, beating well after each addition and adding a
tablespoon of flour with the final additions to prevent the
mixture curdling. Sift the rest of the flour and the mixed spice
into the bowl, tipping the bran left in the sieve into the bowl.
Gently fold in with a large metal spoon. Add the ground
almonds, walnuts and the soaked fruit mixture (plus any liquid)
and fold in carefully.


When thoroughly combined, spoon into the prepared tin and
spread evenly. Bake in the heated oven for about 3 hours until
a golden brown and a skewer inserted in to the centre of the
cake comes out clean. Leave until completely cold then remove
the tin and lining paper. Prick the base and top of the cake with
a cocktail stick and trickle a little more Guinness or stout into
the holes. Leave to soak in, then wrap in fresh greaseproof
paper and foil and leave until ready to finish.


To cover the cake with marzipan: Set the cake on a cake board
(turn upside down if the top isn’t totally flat) and brush all over
with a little apricot jam, Guinness or stout. Lightly dust the work
surface with icing sugar, knead the block of marzipan until
smooth and pliable then roll out to a circle large enough to
cover the top and sides of the cake. Carefully wrap the
marzipan around the rolling pin then lift it over the cake. Gently
unroll the marzipan so the edge just touches the cake board.
Then continue unrolling the marzipan over the cake so it covers
the cake evenly and touches the board all around. Using the
palm of your hand smooth the marzipan on the top surface and
down the sides of the cake to make sure it is well fixed. Trim
the excess marzipan. If possible leave to dry for 1 to 2 days.


To cover the cake with icing: Brush the marzipan with a little
more Guinness or stout so the icing will stick. Unwrap the
ready-rolled icing and cover the cake as for the marzipan. With
your palm (ensure its spotlessly clean and dry), smooth and
polish the surface of the icing – don’t press too hard or there
will be dents. Leave in a cool dry place until ready to decorate
with Christmas figures, candles, ribbons or decorations.

Christmas Cake