PRESENT & COR­RECT

JAZMINE NIXON AND THE TEAM BE­HIND THE GREAT NEW ZEALAND BIRTH­DAY CAKE BOOK CRE­ATED THIS STUN­NING CHRIST­MAS CAKE FOR CUI­SINE.

Cuisine - - CONTENTS - Photography Aaron McLean / Styling Fiona Las­celles RECIPE BY LAU­RAINE JA­COBS

A spe­cial Christ­mas cake from Lau­raine Ja­cobs and The Great New Zealand Birth­day Cake Book team

THIS CAKE IS IN­SPIRED by the Take-A-Bow cake from The Great New Zealand Birth­day Cake Book, where you can find in­struc­tions on how to cut, stack and “gift wrap” a cake with fon­dant, and how to make a fon­dant bow.

For this cake we used Lau­raine Ja­cobs’s three-gen­er­a­tion Christ­mas cake recipe, which fea­tured in The Great New Zealand Cook­book.

We filled and cov­ered the stacked cake with boiled, cooled apri­cot jam, then with 500g marzi­pan rolled about 5mm thick.

We then “wrapped” the cake us­ing about 750g white fon­dant, then added ed­i­ble gold foil and painted gold stripes with ed­i­ble gold paint.

We rec­om­mend you dec­o­rate the cake no more than one to two days be­fore serv­ing it. For more on The Great New Zealand Birth­day Cake Book, see page 51.

THREE-GEN­ER­A­TION CHRIST­MAS CAKE

MAKES 1 CAKE / PREPA­RA­TION 30 MIN­UTES, PLUS STAND­ING / COOK­ING 4-4½ HOURS

1.5kg mixed dried fruit, in­clud­ing sul­tanas, raisins and cur­rants 500g but­ter 385g brown su­gar 8 eggs 1 ta­ble­spoon golden syrup 4 ta­ble­spoons black­cur­rant jam 500g flour 1 tea­spoon bak­ing soda 1 tea­spoon bak­ing pow­der ½ tea­spoon salt 1 tea­spoon mixed spice 1 tea­spoon ground cin­na­mon 150g glace cher­ries ¼ cup dark rum or brandy

Put all the dried fruit in a large saucepan and cover with wa­ter. Bring to a boil and sim­mer for 5 min­utes. Drain well, cool and let stand overnight.

Pre­heat the oven to 160 C. Beat the but­ter and su­gar well un­til light and creamy, then add the eggs one at a time, beat­ing well be­tween each ad­di­tion so they are well in­cor­po­rated. Add the golden syrup and black­cur­rant jam and beat in well. Sift the dry in­gre­di­ents to­gether 4 times. Add the dry in­gre­di­ents and fruit in small al­ter­nate batches to the creamed mix­ture, then fold in the cher­ries.

Line a 30cm x 20cm x 5cm cake tin with sev­eral lay­ers of grease­proof paper and tip in the mix­ture. Bake the cake for 4-4½ hours or un­til cooked. Pour the dark rum or brandy over the sur­face while the cake is still warm. Cool and store in an air­tight con­tainer to ma­ture for 2-4 weeks.

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