Our second installment from local talented bespoke caterer and baker, Jessica from Brighton Bakes - her gorgeous Christmas Cake with Ginger Wine as featured in our 2017 Christmas Catalogue guaranteed to fend off both winter blues and Christmas chills in the most deliciously decandant way!
Christmas Cake with Ginger Wine
1.Put the dried fruit in a bowl, and pour over the 300ml ginger wine. Soak overnight
2.Heat the oven to 160, Gas Mark 3
3.Double line a 23cm round cake tin with baking parchment
4.Cream the butter and sugar for about 5 minutes with an electric beater, or a freestanding mixer. Add the eggs gently, one at a time, making sure each is absorbed before adding the next.
5.Stir through the flour, ground almonds and spices, followed by the fruits in their soaking liquor, and the treacle, making sure everything is combined.
6.Spoon the mixture into the tin, then smooth the top level. Use a spoon to make a small dip in the centre of the top of the cake, which should ensure a nice even rise.
7. Bake for 30 mins, then lower the temperature to 150 and bake for another 2 hours, or until a skewer inserted into the cake comes out clean. You may need to cover the cake in foil to ensure it doesn’t go too brown.
8.Once the cake is out of the oven, skewer it all over, and pour over the remaining ginger wine.
This cake is good immediately, but it will keep for 3 months well wrapped.
Ice & decorate in your own, fabulous style to create your own Christmas masterpiece! We displayed this wonderful creation in the footed LSA Aurelia Cake Stand with Dome which is available in selected stores now, or will be available soon online.