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Catherine Leyden's Christmas Cake

Wed, 1 December 2021

Catherine Leyden's Christmas Cake

Christmas Cake (Simple Light Recipe)

What you need:

Lot 1
225g/8oz Odlums Cream Plain Flour
175g/6oz Margarine or Butter (room temperature)
175g/6oz Shamrock Light Muscovado Sugar
4 large Eggs
Rind of 1 Lemon
Rind of 1 Orange
½ teaspoon Mixed Spice
½ teaspoon Nutmeg
2 tablespoons Whiskey (optional)


Lot 2
500g Pack Shamrock Luxury Fruit Mix
100g Tub Shamrock Cherries
100g Tub Shamrock Mixed Peel
100g Pack Shamrock Chopped Almonds
100g Pack Shamrock Ground Almonds

How to:


Preheat oven to 120°C/220°F/Gas 1/2. Line a deep 19 cm / 8" round or 18 cm / 7" square cake tin with a double layer of baking parchment.
Place all the Ingredients from Lot 1 into a large mixing bowl and beat until smooth.
Mix Lot 2 Ingredients together and add to Lot 1. Stir until well combined.
Transfer to the prepared tin. Smooth the top.
Bake for 4-5 hours approximately. Check at intervals after 2 1/2 hours.
Leave cake in the tin until cold.


To decorate:

Brush with heated jam or honey and cover with almond paste or marzipan. Leave for 24 hours to "set".
Brush almond paste or marzipan with a little alcohol and cover with ready to roll icing.
Decorate as liked.

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