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Quality ingredients precisely weighed... Delicious home baking in no time... No preservatives... Gluten Free options...

Christmas Cake Mix

£15.00

Quick, easy & delicious moist Christmas cake packed with vine fruits & cherries

Ingredients: 

Dried Mixed Fruits, flour (wheat), sugar,

cherries, nuts, spice

For allergens see items in Bold

1500g

8 inch/20cm round

 

Description

In addition to the ingredients provided you will need;

8 inch round loose base cake tin

Baking parchment

225g Butter

4 eggs

2 tblsp  of Black Treacle (optional)

1 Lemon (Rind and Juice)

Marzipan and icing if you want to decorate it traditionally

  1. Pre heat oven to 150°C /Gas 2/
  2. Line with parchment a loose base 8 inch (xx cm) round cake tin
  3. In a large bowl cream together 225g of butter and the sugar pack until it is a lighter colour.
  4. Add to the mixture eggs one at a time with a tbsp of flour and spice mixture for each one, and then fold in the remaining flour apart from 1 tblsp.
  5. Chop the cherries in half and roll into the 1 tblsp of the flour mixture then stir into the mixture,
  6. Add 2 tblsp of black treacle and juice of 1 lemon juice and stir.
  7. Add remaining fruit packets, nuts pack, lemon rind and stir.
  8. Tip mixture into cake tin and bake for approx 4 hours. Check it is baked by inserting a skewer in the middle and checking it comes out clean.
  9. Over the next 2 weeks feed the cake with sherry or an alternative tipple e.g. brandy.
  10. Decorate and store in tin provided


Christmas cake Instructions

In addition to the ingredients provided you will need;

8 inch round loose base cake tin

Baking parchment

225g Butter

4 eggs

2 tblsp  of Black Treacle (optional)

1 Lemon (Rind and Juice)

Marzipan and icing if you want to decorate it traditionally

  1. Pre heat oven to 150°C /Gas 2/
  2. Line with parchment a loose base 8 inch (xx cm) round cake tin
  3. In a large bowl cream together 225g of butter and the sugar pack until it is a lighter colour.
  4. Add to the mixture eggs one at a time with a tbsp of flour and spice mixture for each one, and then fold in the remaining flour apart from 1 tblsp.
  5. Roll the cherries into the 1 tblsp of the flour mixture then stir into the mixture,
  6. Add 2 tblsp of black treacle and juice of 1 lemon juice and stir.
  7. Add remaining fruit packets, nuts pack, lemon rind and stir.
  8. Tip mixture into cake tin and bake for approx 4 hours. Check it is baked by inserting a skewer in the middle and checking it comes out clean.
  9. Over the next 2 weeks feed the cake with sherry or an alternative tipple e.g. brandy.

Decorate and store in tin provided