Easy British Christmas Cake

Step 1

Begin by rehydrating the dried fruits. Place these in a large pan and add the butter, sugar, lemon juice and zest, orange juice and zest, and bourbon. Cook over a medium heat until the butter has melted and the mixture is boiling. Lower the temperature and simmer for about 5 minutes. Then tip the contents into a large mixing bowl and allow to cool for about 30 minutes.

Step 2

Meanwhile, preheat the oven to 300°F (150C/130C Fan) and line the bottom and sides of a deep sided 8" or 9" cake pan with a double layer of parchment paper.

Step 3

Once the fruit mixture has been allowed to cool, add the flour, ground almonds, spices, vanilla and eggs to the mixing bowl and stir thoroughly with a spatula or wooden spoon to combine. Take care to ensure there are no clumps of flour left unmixed.

Step 4

Pour this into the prepared cake pan and bake in the lower half of the oven for 2 hours until a skewer comes out clean.

Step 5

Remove from the oven and use a toothpick to make holes all over the top of the cake. Spoon a couple of tablespoons of rum over the top and brush so that this soaks into the holes.

Step 6

Allow the cake to cool in the pan, before removing and peeling away the parchment paper.

Step 7

Store the cake in an airtight container, wrapped in parchment and feed with 2 tablespoons of rum every week until about a week before you are intending to serve.

Step 8

A few days after your last feed, roll your marzipan out on a countertop dusted with powdered icing sugar until it is about ¼" thick and large enough to cover your cake.

Step 9

Heat the orange preserve in a small saucepan to melt. Use this to brush all over the top and sides of your cake.

Step 10

Carefully transfer the marzipan on to the cake and press to cover the top and sides smoothly. Trim any edges to fit.

Step 11

Roll the fondant in a similar way. Brush the marzipan layer again with the warmed preserve and cover with the fondant.

Step 12

Use any excess fondant for decorating the cake in a festive pattern such as holly leaves and berries. These can be attached to the cake with some more preserve or just a bit of water.