INGREDIENTS
- 300g Raisins
- 150g Dried Apricots
- 75g Mixed Peel
- 150g Glace Cherries (chopped)
- 180g Dates (chopped)
- 250ml Apple Juice
- 110g Butter (room temperature, softened)
- 200g Plain Flour
- 90g Walnuts (chopped)
- 180g Dark Brown Sugar
- 3 Eggs
- 120g Vegetable Oil
- 3 Tbsp Golden Syrup
- Pinch of Salt
- 1/2 Tsp Ground Ginger
- 1 Tsp Cinnamon
- 1/2 Tsp Nutmeg
- 1/2 Tsp Baking Powder
Associated Product
HOW TO MAKE IT
- Place the raisins, dried apricots, mixed peel, Glace cherries, dates and apple juice in a large pan and heat over the hob on a medium heat. Stir to coat all the fruit in liquid. Cover then set aside overnight to soak.
- The next day, preheat oven to 160C.
- Line a STAUB 22cm round cast iron Cocotte with baking paper on the bottom and around the sides.
- With an electric whisk, whisk the butter and sugar until smooth and creamy.
- Add the vegetable oil and golden syrup, and whisk again until combined.
- Add salt, ground ginger, cinnamon, nutmeg and baking powder and stir until all combined.
- Add eggs, one at a time, and whisk again.
- Next stir in the flour.
- When the flour is incorporated add the fruit mixture including the remaining apple juice in the bowl, and stir well.
- Then add the chopped walnuts and stir until evenly distributed.
- Pour into the STAUB Cocotte, cover with foil and bake for 3 hours and 15 minutes.
- Open the oven, remove the foil and bake for a further 45 minutes, until a skewer inserted into middle comes out clean.
- Meanwhile roll out the marzipan and use star cutters to cut out shapes for the top of the cake.
- Remove the Christmas cake from the oven and leave to cool for 20 minutes in the Cocotte before transferring to cooling rack.
- Leave to cool completely before decorating with marzipan stars and a dusting of icing sugar.