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Suggest a better descriptionMMMMM------------------------TO DECORATE----------------------------- 6 tb Apricot jam 900 g Marzipan; (2 lb) 900 g Fondant icing; (2 lb) Pre-heat the oven to 170oC, 325oF, Gas Mark 3. Grease and line a 20cm (8") round cake tin. Cream the butter and sugar together until pale. Gradually beat in the eggs, adding a little flour if necessary. Sift the remaining flour and spices and fold into the cake mixture. Stir in the remaining dry ingredients and lemon and pour into the cake tin. Bake for 1 hour. Turn the oven down to 140oC, 275oF, Gas Mark 1 and bake for a further 2 1/2 - 3 hours. Allow to cool slightly before removing from the tin. Prick the base and pour over the brandy. When cold, wrap in foil and store in an airtight container. Spread half the jam over the cake, roll out the marzipan and use to cover the cake. Allow to dry out for 2-3 days. Repeat with the remaining jam and cover with the icing. Decorate as desired. Quantity: Makes one 20 cm (8 inch) round cake NOTES : A deliciously rich fruit cake with a subtle hint of spices
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Serving Size: 1 Serving (2418g) | ||
Recipe Makes: 1 servings | ||
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Calories: 165 | ||
Calories from Fat: 14 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.7mg | 0 % | |
Potassium 96.8mg | 3 % | |
Total Carbohydrate 14.3g | 4 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 13.4g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 165
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