This delightful cake is made with lighter coloured fruits instead of the usual dark fruits and iced with a delicious brandy butter icing. The cake should not be kept for longer than one month and, as the icing does not keep well, it should be iced not more than I week before eating. The cake may then be decorated with the traditional Christmas decorations.
8 oz. plus
1 teaspoon butter
10 oz. plus
2 tablespoons flour
½ teaspoon salt
1 teaspoon baking powder
4 teaspoon ground allspice
8 oz. castor sugar
5 eggs grated rind of 1 orange
White Christmas Cake, packed with light fruit and nuts, will make any celebration more festive! grated rind of
1 teaspoon almond essence
2 teaspoon vanilla essence
2 tablespoons brandy
8 oz. chopped walnuts
8 oz. glace pineapple, chopped
8 oz. glace cherries, coarsely chopped
8 oz. chopped mixed peel
4 oz. candied angelica, chopped
2 lb. Marzipan I
3 tablespoons apricot jam, strained
4 oz. unsalted butter
1 lb. icing sugar
5 tablespoons brandy
Preheat the oven to cool 300°F (Gas MARK Using the teaspoon of butter, grease a 9-inch round cake tin. Sprinkle in the 2 tablespoons of flour. Tip and rotate the tin to coat it evenly with the flour, knocking out any excess. Set aside.
Sift the remaining flour, the salt, baking powder and allspice into a medium-sized mixing bowl and set it aside.
In a large mixing bowl, beat the remaining butter with a wooden spoon until it is light and fluffy. Add the sugar and cream the mixture until it is smooth. Beat in the eggs, one at a time, adding a tablespoon of the flour with each egg.
Beat in the grated orange and lemon rinds, the almond essence, vanilla essence and brandy. Using a metal spoon, fold in the remaining flour, and then the nuts, fruit, mixed peel and angelica. Combine the batter thoroughly, then spoon it into the prepared tin and smooth over the top with the back of the spoon.
Place the cake in the centre of the oven and bake for 2 to 3 hours or until a skewer inserted into the centre comes out clean. Remove the cake from the oven and set it aside to cool completely in the tin.
Meanwhile, make the icing. In a medium-sized mixing bowl, beat the butter with a wooden spoon until it is smooth and creamy. Gradually add half the icing sugar, and then stir in the brandy. Beat in the remaining icing sugar, and continue beating until the icing is smooth. Set aside.
Place the marzipan on a flat working surface which has been lightly dusted with icing sugar. Using a rolling pin, roll out the marzipan until it is J-inch thick. Cut out a 9-inch circle of the marzipan and set it aside. Knead the remaining marzipan together and shape it into a sausage shape. Roll it out into a strip long enough and broad enough to fit around the sides of the cake. Set aside.
Turn the cake out of the cake tin. If necessary, trim the top of the cake to make it perfectly flat. Using a pastry brush, brush the top and sides of the cake with the apricot jam. Place the 9-inch marzipan circle on top of the cake, pressing it down lightly. Place the marzipan strip around the cake, trimming it with a sharp knife to fit the cake. Press the top edges of the marzipan together to seal them.
Using a palette knife or spatula, spread
White Fish Pie and White Fish Fondue are both easy to make, fun to eat and economical too! the brandy icing thickly over the top and sides of the cake, bringing the icing up into decorative peaks.
Carefully transfer the cake to a decor-ative serving plate and set it aside until the icing hardens slightly. The cake is now ready to serve.