This recipe for a Classic Christmas Cake is easy to make. Finish with traditional marzipan and icing for a chic, understated look.
I came across this recipe on one of my favorite British Baking Sites....I did make changes to this recipe to make this my own though....The pic is not mine but I will be putting mine up soon...I just want you to see what it is to look like.....
Put all the currants into a large mixing bowl and add the Spiced Rum, orange juice and the zest of both the orange and lemon. Cover the bowl with clingwrap and leave for 24 hours, shaking occasionally.
Line a round 9 inch cake tin or springform tin with three layers of parchment paper. You will also need a double layer of parchment paper to wrap around the outside of the tin.
Preheat the oven 300°F, Gas 2.
Rinse the cherries carefully in warm water.
Dry and cut into quarters
Sift the flour and mixed spice together
Cream together the butter and sugar until light and fluffy, add the eggs, one at a time, adding a tablespoon of the flour mix after each addition.
Fold in the remaining flour, ground almonds, cherries and the soaked dried currants.
8. Spoon the mixture into the tin and level the top with the back of a spoon, making a slight well in the middle of the cake. Wrap the parchment paper round the cake tin and tie with string. Bake the cake for 1 hour, then reduce the oven temperature to 275°F, Gas 1 and bake for 3 hours or until a toothpick in the center comes out clean. Cover the top loosely with foil if the cake is browning too much.
Remove the cake from the tin and cool completely on a wire rack (leave the parchment paper on).
When cooled wrap the cake in foil and store carefully. To soak the cake, pierce the cake a few times with a skewer. Drizzle over 2tbsp spiced rum, rewrap and store. Repeat a few times.
To Marzipan the cake: Warm the apricot jam in a small pan or in the microwave, until melted and just warm. Remove all the paper from the cake and place on a cake board. Lightly knead a small piece of marzipan and use this to fill in the gaps between the cake and the board. Brush the warm jam over the top and sides of the cake. Lightly dust the work surface with powdered sugar and roll out the remaining marzipan into a circle enough to cover the cake about 13.8 inch for a 9 inch diameter round cake)
Using the rolling pin, lift the marzipan and lay it over the cake. Ease it down the sides with your hands ensuring there are no air pockets. Trim excess marzipan off the sides with a kitchen knife. Dust your hands with powdered sugar and rub the cake lightly with your hands to ensure a smooth finish. If possible leave the marzipan to set and dry for 1 to 2 days at room temperature
To Ice the cake: When ready to ice the cakes, brush the marzipaned cakes lightly with a little alcohol or boiled water. Lightly dust the work surface with powdered sugar. Lightly knead the icing and roll to thickness of .2 inches thick and 13.8 inches circle. Using the rolling pin, lift the icing and lay it over the cake. Push it down the sides with your hands ensuring there are no air pockets and gently easing out and folds or pleats.
Trim off the excess icing around the base with a sharp knife. Lightly dust with powdered sugar then, using the palms of clean hands, make a polishing action over the icing to smooth the surface as much as possible. Collect all the icing trimmings and knead until smooth. Roll out again to a .2 inches thickness and using the cutter of your choice (snowflakes, stars, Christmas trees, snowman or any other designs), cut a number of the shapes in various sizes. Brush the bottom of the shapes with boiled water and stick to the cake. Decorate with a few Silver Balls or other colored decoration balls. Again is possible leave the icing to set of 1-2 days
I use Wilton Ready Fondant Icing you can purchace at Hobby Lobby along with decorations and roller, cake board and other needs for making this beautiful cake....