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