Cranberry Christmas Cake Cubes Dried cranberries Sultanas Raisins Dried Apricots Dried figs Hazelnuts toasted Plain

flour Orange zest Mixed spice Ground cinnamon Butter Light muscovado sugar Eggs
Method 1. Preheat the oven to gas 3, 170°C, fan 150°C. Grease and line the base and sides of a straightsided, 33x25cm (13x9in) rectangular cake tin that is about 6cm (2½in) deep with nonstick baking paper. 2. Place the dried fruit, hazelnuts, flour, orange zest and spices into a large mixing bowl and stir to combine. 3. Beat the butter and sugar with an electric mixer until creamy and pale. Gradually whisk in the eggs. Add a little flour if necessary to help prevent curdling. 4. Add the egg mixture to the bowl of dry ingredients and gently stir to combine. Pour into the cake tin and use a spatula to lightly smooth the surface. Place in the centre of the oven and bake for 30 minutes. Reduce oven to gas 2, 150°C, fan 130°C and cook for a further 45-55 minutes until dark golden, firm, and a skewer comes out clean. 5. Set aside to cool, then turn out and leave upside down. Cut into squares. To decorate 6. Print out our Christmas tree stencil pdf below. Cut out in cardboard, place on the cakes and dust with icing sugar. The cakes will store in a cake tin for up to 2 weeks.

185g 300g 300g 200g 200g 100g 350g 2 2tsp 1tsp 300g 300g 6

Sign up to vote on this title
UsefulNot useful