Christmas Cakes

Ingredients

Units %
Group 1
Tegral Satin Creme Cake 1200g 0
Egg 680g 0
Group 1 total 0
Group 2
Water 400g 0
Mrs J Margarine 600g 0
Bakers Mix 1600g 0
Cherries No. 1 Red 360g 0
Cinnamon 4g 0
Mixed Spice 12g 0
Black Jack 24g 0
Bicarbonate of Soda 2g 0
Group 2 total 0
Topping
Apricot Jam 200g 0
Ma-Pan 400g 0
Plastic Icing 400g 0
Topping total 0

Working Method

Method
  1. Place GROUP 2 into a pot and bring to the boil, reduce heat and simmer for 20 minutes. Take off heat, add the bicarbonate of soda and leave to cool.
  2. In mixing bowl add GROUP 1 and mix until a clear paste has formed.
  3. Then add GROUP 2. Do not over mix at this stage. NB. Nuts can also be added.
  4. Scale 1 200 g batter into prepared tins. Tins must be greased and lined with grease proof.
  5. Bake at 160° C for ±2 hours.
  6. Brush the cakes with boiled apricot jam.
  7. Roll the Ma-Pan out and cover the cakes.
  8. Roll the plastic icing out and cover the cake.
  9. Finish with a Christmas decoration.

BAKING OVERVIEW

About this recipe

Author: Chipkins Puratos

Complexity level:  

Discover

Related recipes