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  1. Home
  2. Baking

Golden honey Christmas cake

The Christmas cake is an English tradition that began as plum porridge, eaten to break a day of fasting on Christmas Eve. - by Hannah Oakshott
  • 27 Nov 2017
Golden honey Christmas cake
Cook: 150 Minutes - easy - Serves 10 - Vegetarian - nut-free
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The Christmas cake is an English tradition that began as plum porridge, eaten to break a day of fasting on Christmas Eve.

Ingredients

375 g packet dried fruit medley

½ cup raisins, chopped

1 ½ cups plain flour

250 g unsalted butter, chopped, room temperature

⅔ cup honey

¼ cup caster sugar

2 Tbsp breakfast marmalade

4 free-range eggs

½ cup self-raising flour

¼ tsp baking soda

2 Tbsp sweet sherry, plus extra

gold star sugar decorations, to decorate

Icing

1 ½ cups royal icing mix

2 Tbsp cold water

Method

  1. Grease a 20cm round cake pan. Line base and side with four layers of baking paper, extending paper 5cm above pan edge.
  2. Combine fruit with ¼ cup of the plain flour in a large bowl. Toss to coat.
  3. Beat the butter, honey, sugar and marmalade in a large bowl of an electric mixer until combined. Beat in the eggs one at a time until just combined. Note, that the mixture may look curdled at this stage.
  4. Add combined sifted remaining plain flour, self-raising flour and soda with sherry. Stir until combined. Add to bowl with fruit mixture. Mix well. Spoon into prepared pan. Smooth over top.
  5. Cook in a slow oven (150C) for about 2 hours, or until a skewer inserted into the centre comes out clean. Cover loosely with foil during cooking if top starts to over-brown. Remove from the oven.
  6. Brush extra sherry over hot cake. Cover with foil. Wrap cake in pan in a clean tea towel. Cool completely
  7. To make icing, combine icing mixture and water in a small bowl of an electric mixer. Beat the mixture for about 2 minutes, scraping down side of bowl occasionally until well combined.
  8. Turn out the cake on to a chopping board. Spread icing over top, pushing it to the edge so it starts to drip. Decorate with cachous and sprinkles. Stand at room temperature to set.
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