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Eric Lanlard's Christmas Cake

Eric Lanlard's Christmas Cake

Recipe Submitted By: bakingmad

This is a traditional, beautifully decorated Christmas cake from the Master Pâtissier.

Preparation Time	25 minutes
Baking Time	3 hours
Portions	Serves 12
Skill Level	Easy
Average Rating

Eric Lanlard's Christmas Cake Ingredients

175 grams	Unsalted Butter softened
1 tbsp	Black Treacle (Silver Spoon)
100 grams	Dark Muscovado Sugar (Billington's)
50 grams	Molasses Sugar (Billington's)
4	Free Range Eggs beaten
200 grams	Plain White Flour (Allinson Nature Friendly) sifted
2 tsp	Mixed Spice
1 tsp	Ground Cinnamon
175 grams	Sultanas soaked overnight in brandy
175 grams	Raisins soaked overnight in brandy
25 grams	Roasted Hazelnuts chopped
25 grams	Roasted Walnuts halves
75 grams	Mixed Peel
100 grams	Glace Cherries (Billington's)
1	Lemon zest & juice of
150 ml	Brandy for feeding
150 ml	Brandy for soaking the dried fruit

Additional Ingredients

200 grams	Finest Quality Marzipan Ready to Roll (Silver Spoon Create)
200 grams	White Ready To Roll Icing (Silver Spoon Create)
50	Green Ready To Roll Icing (Silver Spoon Create) for decoration
25	Red Ready To Roll Icing (Silver Spoon Create) for decoration

This recipe uses

How to make Eric Lanlard's Christmas Cake

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat the oven to 150°C, fan 130°C, gas mark 2. Butter a 20cm round tin and line with greaseproof paper.
In a large bowl, cream the butter, treacle and dark sugars together until pale and fluffy. Slowly add the beaten eggs, a little at a time. Sieve the flour and spices into the mixture then carefully fold in the soaked fruit, the nuts, mixed peel, cherries, lemon zest and juice.
When combined, spoon into the prepared tin. Cover the top with a disc of greaseproof paper and bake for 3 hours or until a skewer comes out clean. Leave to cool slightly then turn onto a cooling rack.
Using a skewer, pierce the top of the cake several times and pour over 2 tbsp of brandy. When completly cooled add a little more brandy. Wrap in a sheet of greaseproof paper and then a sheet of foil. Store in a cool dry place ready to be decorated.
To decorate, roll out the marzipan and cut into a 20cm disc (using the tin as a guide) and place on top of the cake.
Lightly brush the surface with water. Roll white icing into a 20cm disc and smooth on top of the marzipan.
Decorate by cutting holly leaves out of the green icing and make berries using bals of red icing.

Reviews

Read all reviews (2) | Average rating: 3 stars

"The recipe doesn't say how much dried fruit to put in - 250g, 500g? just a vague idea would be helpful"

Bakingmad: "Sorry about this, we have added the quantities. Happy Baking!"

16-11-2012 | Author: webtoe | 2 stars

"The recipe does not give quantity for mixed dried fruit? I would like to try this recipe anyone know the amount? "

Bakingmad: "Oops! This has been fixed now. We hope that you enjoyed baking this recipe for Christmas."

18-11-2012 | Author: suzzyt | 3 stars

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