Hosting the entire family at your house on Christmas day can be a daunting prospect, no matter how filled with the festive spirit you are – especially if you’ve been charged with something as notoriously time-consuming as a Christmas cake!
But have no fear, Harvey Norman is here to help you out – we’ve got the perfect kitchenware to make the Christmas cake a breeze, and we’ve even found a great recipe for you.
Kenwood Elite Chef XL Food Mixer
This kitchen mixer is a classic for a reason: it’s the perfect way to mix up and blend together all the fruits and spices that make a delicious Christmas cake, and it’s a stylish for your kitchen as it is versatile.
To make a wonderful traditional Christmas cake that all your guests will love, you will need:
- 225g/8oz plain flour
- ¼ tsp salt
- ½ tsp mixed spice
- ½ tsp ground cinnamon
- 200g/7oz butter
- 200g/7oz dark brown sugar
- 2 tbsp black treacle
- 1 tbsp marmalade
- ¼ tsp vanilla essence
- 4 free-range eggs, lightly beaten
- 800g/1¾lb mixed dried fruits
- 100g/3½oz chopped mixed peel
- 150g/5oz glacé cherries, halved
- 100g/3½oz blanched almonds, chopped
- 200g/7oz marzipan
- 1-2 tbsp apricot jam, warmed
For the royal icing:
- 3 free-range egg whites
- 600g/1lb 5oz icing sugar, sieved
- 1 tbsp lemon juice
- Heat the oven to 150C/300F/Gas2. Grease and line a cake tin
- Sieve the flour, salt, mixed spice and cinnamon into a bowl.
- Cream the butter and the sugar in a large mixing bowl and then mix in the sugar, treacle, marmalade and vanilla essence until light and fluffy.
- Mix the eggs a little at a time into the mixture
- Fold in the flour mixture until well mixed and then mix in the dried fruit, mixed peel, glace cherries and the almonds.
- Turn the mixture into the prepared tin and make a slight hollow in the centre.
- Bake in the oven for 3 hours and then test with a skewer. If not ready bake for up to another hour testing every 20 minutes.
- Remove from the oven and leave to cool
- Once cool, make a few holes in the cake with a skewer and pour over 3-4 tbsp of brandy.
- To decorate the cake knead the marzipan until soft. Roll out half the marzipan to fit the top of the cake and roll out the rest in strips to fit around the sides of the cake.
- Brush the cake all over with the warmed apricot jam and then place the marzipan on top and around the cake. Cover the cake with a clean tea towel and then leave in a cool place to dry for at least one day.
- To make the icing, lightly whisk the egg whites adding the sugar at intervals. Beat well until the icing reaches soft peaks. Add the lemon juice. Spread icing all over cake and decorate with Christmas ornaments.
You might also be interested in the Joseph Joseph 9-Piece Nest, the perfect tool for measuring and mixing your ingredients.