This recipe was made with help from Tala, which is one of the oldest and most popular bakeware brands in the UK.+It looks like Christmas Cake Box is coming up fast! This week we put up the tree, I started shopping for gifts which was easy because I planned ahead, but I know some of you start months early and I decorated the house. As December starts, the food season really starts to come alive. You can see mince pies, christmas cake box and Christmas puddings everywhere. While many people make their christmas cake box months ahead of time, don't worry if you're not as ready. You still have time; you haven't missed the boat! You can make the cake sticky and rich by adding treacle to it. Feeding the cake every few nights will keep the sponge juicy and boozy. Tala is one of Britain's oldest cookware names and a master of bakeware and icing. They helped me write the recipe. They just came out with a beautiful new range called Indigo and Ivory
That Is Great For Making And Storing Your Christmas Cake Box
Every year I love adding something new to my christmas cake box but it has to be something easy. I don't know about you, but I get so busy the week before christmas cake box that it's hard to find time to decorate in a big way. Simple but effective, I chose a winter dream scene this year. The snowflakes are punched out of Tala's clever cutters and the trees are piped royal icing onto ice cream cones. Who knew that an ice cream cone could be so useful in the wintThe sponge on the bottom is a dark fruitcake full of dry fruits that have been soaked in reacle and brandy. To get that lovely, strong taste, always use the best you can find and soak them ahead of time.
A Winter Paradise Christmas Cake Box
Mix the dried fruits and mixed peel in a big bowl the day before you bake the cake. Then, add the brandy, orange zest, and juice. Put the lid on and let it sit overnight to soak in.
Warm the oven up to 150°C (gas mark 2) and line a round 20cm cake tin with two layers of baking paper, leaving a few centimetres of space at the top.Mix the dark brown sugar and butter until they are light and fluffy. You can do this by hand or with a stand mixer. Put the eggs in one at a time, beating well after each one. Add the milk and treacle and beat well.
Once everything is well mixed, add the flour, baking powder, mixed spice, and ground almonds.
Mix Just Until Everything Is Well Mix Ed.
Add the fruit that has already been soaked and any liquid used for soaking. Mix the fruit in well until it is all mixed in.Place the mix into the Christmas Packaging Boxes pan that has been lined. Use a spoon to make the top smooth. Turn it over every 45 minutes to make sure it bakes evenly, and cover it with foil if it looks too dark. Bake for 1 hour and 45 minutes to 2 hours. Stick a knife into the middle of the cake to see if it's done. A few bits should stick to it, but there shouldn't be any raw dough.Let the cake cool all the way in the pan before taking it out, poking holes in it all over with a stick, and pouring brandy over it. Place tightly wrapped in foil and parchment paper in a cool, dark place. Feed it every 4 to 5 days until you're ready to paint.When you're ready to finish your work of art, spread warm apricot jam all over the cake.2. Make the marzipan into a circle big enough to cover the cake's top and sides. Place it on top of the cake and smooth it out with your hands.3. When you roll out the sugarpaste, it should be the same size as the marzipan. Brush a little water on the marzipan, and then put the fondant layer on top of it. Press down on both to make them stick together. Cut off the extra.4. Put a small star-shaped tip on a pipe bag and fill it with royal icing. Start at the base of the cone and pipe small stars all the way around it. Cover the whole cone as you work your way up. Put them on the cake after letting them set.
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