What you will need...
This cake recipe is for an 8 inch round tin (or similar size).
1 cup Dark Brown Sugar
1.5kg mixed dried fruit
1/2 cup Grand Marnier
2 cups Plain flour
1 teaspoon All Spice or Mixed Spice
What you need to do...
Preheat your oven to 130 degrees fan forced and place a little bowl of water in the back of the oven
Beat the butter and sugar until light and fluffy. Add the eggs one at a time beating well after each addition.
In a large bowl, mix the fruit, marmalade, Grand Marnier, flour and spice. Add the butter and sugar mixture and mix with a wooden spoon. Spread mixture into the pan and tap firmly to settle the cake mixture and bake for around 3 hours. The cake is completely baked when a knife inserted into the cake comes out clean.
As soon as the cake comes out of the oven brush it with Grand Marnier and wrap it tightly with foil. Turn it upside down and wrap it in a towel and leave to cool in the tin overnight.
This amazing cake will keep at room temp for a few months if kept in an air tight container in a cool dry place.
From me to you - Merry Christmas!
Tips for baking the perfect Christmas cake!
- Oven temp is super important! I bake my cake at 130 degrees fan forced and I keep a tiny bowl of water in the back of the oven to keep the cake moist.
- Lining your tin correctly will prevent the cake from burning at the sides. I like my baking paper to go over the top by around 5cm.
- To prevent the cake from drying out or burning, I use around 5-6 layers of newspaper (or brown paper) in the bottom of the tin (in addition to baking paper) and around the outside of the baking tin. This help maintain an even distribution of heat so your cake will cook (and rise) evenly and won't burn.
DIY Floral wreath - perfect for many different occasions
I love the idea of a floral wreath for Christmas. I was strolling through the amazing world that is the internet and found this gorgeous (and simple) DIY floral wreath. Click here to see this lovely tutorial:
Hope you like it too!