If you want to get ahead . . . make a hat box!
This recipe is for a fairly standard sized Christmas cake but in next month’s column I will showing you how to make this elegant Christmas ‘hat box’ cake.
If you would like to make this project you will need to make the same quantity of mixture but use it to fill 2 x 15cm (6ins) round tins, reducing the cooking time to about three hours. These cakes will then be stacked one on top of each other with a little apricot jam in the middle to make one taller cake, or if like me you have an extra tall ‘pannetone’ tin you can use this instead and adjust the cooking time accordingly.
Next month, Kate will show you how to transform your cake into a stunning Christmas centrepiece.