Iced Christmas cake with candied orange recipe

67 ratings Rate
  • Serves 14
  • 45mins to prepare and 2hrs 25mins to cook, plus 30mins for cooling
  • 664 calories / serving
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
Iced Christmas cake HERO

Heat the citrus zest, juice and sherry or brandy in a pan and bring to a boil. Add the dried fruit and simmer for 5 minutes. Remove from the heat and leave for 30 minutes.  

Preheat the oven to Gas Mark 2, 160ºC, fan 140ºC. Butter and line a deep, 20cm (8in) wide cake tin with nonstick baking paper. In a large bowl, beat the butter and sugar until fluffy. Add the vanilla, then the eggs, one by one. Pour in the mixed spice, flour, fruit and the nuts. Mix, then pour into the tin. Bake for 1½ hours.

Remove from the oven and cover with foil. Reduce the heat to Gas Mark 1, 140ºC, fan 120ºC. Bake for another 45 minutes.

Remove from the oven and cool in the tin. Poke holes in the cake with a skewer and pour over the extra sherry. Lift out, remove paper and cover in fresh baking paper and foil. Store in a dark, dry place.

To make the candied orange peel, remove the peel from the orange wedges, scraping off the white pith. Slice the peel into 1cm (½in) long strips. Put in boiling water for 5 minutes. Drain. Boil the caster sugar with 75ml (3 fl oz) water. Add the orange strips and simmer until syrupy and sticky. Remove and place on nonstick baking paper. When cool, dip each strip into the sugar. Set aside to dry.

With an electric mixer, mix 2 tsp of glycerine and royal icing following pack instructions until thick and fluffy.

Thickly spread the icing onto the cake using a palette knife. Swirl with the knife or use the back of a spoon to create little spikes. Arrange the orange zest on top in a small stack or scattered over. 

See more Christmas recipes

sherry100x150Pair with finest* Dry Amontillado Sherry

Shop for wine on Grocery >

Shop wine by the case >

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 2 lemons, zested and juiced
  • 4 oranges, zested and juiced
  • 125ml (4fl oz) sweet sherry or brandy, plus 2 tbsp extra for moistening
  • 875g (1¾lb) dried fruit mix
  • 250g (8oz) unsalted butter
  • 200g (7oz) dark soft brown sugar
  • 2 tsp vanilla extract
  • 4 eggs
  • 2 tsp mixed spice
  • 200g (7oz) plain flour
  • 100g (3½oz) chopped walnuts
  • For decoration

  • 2 medium oranges, cut into 8 wedges
  • 100g (3½oz) caster sugar
  • 75ml (3fl oz) water
  • 500g (1lb) royal icing
  • 10ml (2tsp) glycerine (optional)
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 2081kj 664kcal 33%
  • Fat 22g 31%
  • Saturates 9.7g 49%
  • Sugars 102.4g 114%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 115.5g Protein 6.8g Fibre 4.6g

Convert

Suggested tips & skills

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.