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A cake decorated to look like a white present wrapped with a green bow Tried & Tested

Christmas cake parcels

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5 stars based on 1 ratings

Enjoy baking and decorating Christmas cake parcels.  Perfect for gifting!

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Cakes:1
  • Skill level:medium

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Ingredients

For the cakes

  • 775g 27⅜ oz Dried mixed fruits
  • 100g 3½ oz Glacé cherries
  • 100g 3½ oz Mixed nuts chopped
  • 2tsp 2tsp Lemon zest grated
  • 3tbsp 3tbsp Brandy
  • 250g 8⅞ oz Plain white flour (we like Allinson) Plain white flour
  • 1½tsp 1½tsp Mixed spice
  • 50g 1⅞ oz Almonds (ground)
  • 225g 8 oz Unrefined light muscovado sugar (we like Billington's) Unrefined light muscovado sugar
  • 225g 8 oz Butter (unsalted) softened
  • 1½tbsp 1½tbsp Black treacle (we like Silver Spoon)
  • 5 5 Egg(s) (free range)

For the decoration

  • 2tbsp 2tbsp Apricot jam melted
  • Icing sugar (we like Silver Spoon) Icing sugar
  • 250g 8⅞ oz Marzipan
  • Sugar paste icing variety of colours

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Line a 20cm square tin with greaseproof paper making sure the greaseproof paper extends about 4 cm above the rim of the tin. Base line the base of the tin with two layers of greaseproof paper.

  2. Classic mode Step 2

    Preheat the oven to 140°C (fan oven 120°C, gas mark 1).

  3. Classic mode Step 3

    Place the mixed dried fruits, glace cherries, mixed nuts, lemon zest and brandy in a large bowl. Mix well, so all the ingredients are coated in the brandy. Cover and leave over night if possible.

    Ingredients for this step

    • 775g 27⅜ oz Dried mixed fruits
    • 100g 3½ oz Glacé cherries
    • 100g 3½ oz Mixed nuts chopped
    • 2tsp 2tsp Lemon zest grated
    • 3tbsp 3tbsp Brandy
  4. Classic mode Step 4

    Sift the flour and mixed spice in another large bowl. Add the ground almonds, sugar and butter. Carefully measure the treacle and add to the bowl.

    Ingredients for this step

    • 250g 8⅞ oz Plain white flour (we like Allinson) Plain white flour
    • 1½tsp 1½tsp Mixed spice
    • 50g 1⅞ oz Almonds (ground)
    • 225g 8 oz Unrefined light muscovado sugar (we like Billington's) Unrefined light muscovado sugar
    • 225g 8 oz Butter (unsalted) softened
    • 1½tbsp 1½tbsp Black treacle (we like Silver Spoon)
  5. Classic mode Step 5

    Add the eggs and mix well with a wooden spoon or electric mixer until you get a smooth glossy mixture.

    Ingredients for this step

    • 5 5 Egg(s) (free range)
  6. Classic mode Step 6

    Using a large metal spoon, add the mixed fruits and fold until the fruits are evenly distributed.

  7. Classic mode Step 7

    Spoon the mixture into the prepared tin. Smooth the top with the back of a metal spoon. Wrap the outside of the tin with brown paper and tie with string.

  8. Classic mode Step 8

    Bake in the oven for 3 hours, the cake is ready when an inserted skewer comes out clean and the cake is well risen, and when gently pressed with the fingers it should spring back.

  9. Classic mode Step 9

    When the cake is cooked remove from the oven and allow to cool in the tin. When the cake is cold remove from the tin, but leave in the greaseproof until ready to use.

  10. Classic mode Step 10

    Brush the cake with the melted apricot jam. Sprinkle the work surface with icing sugar.

    Ingredients for this step

    • 2tbsp 2tbsp Apricot jam melted
  11. Classic mode Step 11

    Roll the marzipan to a thickness of 5 mm using a rolling pin. Cut into a square just large enough to cover the cake. Using the rolling pin, lift the marzipan and lay it over the cake. Push it down the sides with your hands ensuring there are no air pockets.

    Ingredients for this step

    • 250g 8⅞ oz Marzipan
  12. Classic mode Step 12

    Trim excess marzipan off the sides with a kitchen knife. Dust your hands with icing sugar and rub the cake lightly with your hands to ensure a smooth finish. If doing more than one cake repeat until the cakes are covered. If possible leave the marzipan to set for 1 to 2 days at room temperature.

  13. Classic mode Step 13

    When ready to ice the cakes, brush the marzipanned cakes lightly with a little alcohol or boiled water. Dust work surface with icing sugar.

  14. Classic mode Step 14

    Roll the white sugar paste icing to thickness of 5mm thick. Cut into a square just large enough to cover the cake. 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.

  15. Classic mode Step 15

    To make the ribbons roll out some coloured sugar paste icing. Use a paintbrush and brush a cross on the cake with boiled water. Cut two strips of icing, place one horizontally across the cake and the other one vertically over the top, the boiled water securing it in place. Cut two small pieces of icing and fold over and secure with boiled water. Cut two more small strips of icing and use a sharp knife to make the tip of both a ‘V’ shape. Secure to the cake using boiled water, finishing with a rectangle of sugar paste icing on top for the knot.