WARNING: Flour is a raw ingredient and must be cooked or baked before eating. May contain fruit stones. Small children can choke on nuts. Contains alcohol.
Preparation and Usage
Just add butter, eggs, an orange & icing sugar for dusting, to make a 20cm cake
Preparation time 15-20 minutes cook time 2-2 1/2 hours makes approximately 24 slices
Cake mix contains:
Dark brown soft sugar
Plain flour & spice blend
Soaked mixed fruits
Chopped almonds
Golden marzipan
Apricot jam
Ready to roll icing
You will also need:
170g Unsalted butter, at room temperature
3 Medium eggs, at room temperature
Grated zest of 1 orange, zested plus
1 tbsp of Juice
Icing sugar (for dusting)
Equipment:
20 cm Loose bottomed round cake tin (7cm deep)
Baking parchment
Greaseproof paper (for storage)
Tin foil (for storage)
To Make the Cake
1. Preheat the oven to 150℃/ fan 130℃/gas mark 2.
2. Use 10g of the butter to grease the inside of the cake tin. Line the base and sides of the tin with a double layer of baking parchment. Make a 'lid' out of another double layer of baking parchment by cutting a circle slightly larger than the diameter of the cake tin, snip around the edges to allow it to sit inside the lined tin. Cut a 20p sized hole in the centre to allow steam to escape.
3. Remove 1 heaped tbsp of the cake flour & spice mix and stir through the brandy-soaked fruits. Set aside.
4. Beat together the softened butter and brown sugar until light and fluffy.
5. Add the eggs, one at a time and then the finely grated zest of the orange, mix thoroughly.
6. Sift the flour and mixed spice blend and fold in the mix.
7. Fold in the floured soaked mixed fruits and the almonds. Spoon the mixture into the
prepared tin, smooth the surface level and cover with the baking parchment lid. Do not let the baking parchment lid touch the surface of the cake mixture.
8. Bake in the middle of the oven for 2-21/2 hours.
9. As all ovens vary - after 2 hours, check the cake is cooked by inserting a skewer into the centre of the cake. The skewer should come out clean. If it does not, place the cake back in the oven to be baked for a further 15 minutes. Test again and repeat if required. The cake should take no longer than 3 hours to cook. The cake will be a dark golden brown with a soft spring when gently pressed and a thin aerated crust layer on the top.
10. Leave the cake to cool in the tin for 1 hour. Remove from the tin and place on a wire rack to cool completely before decorating or wrapping for storage.
11. If you are making the cake ahead of time, once cooled, remove the baking paper and wrap in a double layer of greaseproof paper and then in a single layer of foil. Store in a cool dark place until ready to decorate.
Recycling
Component
Material
Recyclable
sachet
Mixed Material
box
Card
tamper evident seal
Plastic - PP (Polypropylene)
blister
Mixed Material
Disclaimer
Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.
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Items from our fresh service counters may be affected by traces of allergens from other products. If you are affected by a food allergy or intolerance, we suggest you select from our prepacked ranges, the packaging of which detail allergen information.
