New wow Christmas cake stir-up sunday recipe

treacle and mix together well. Spoon into the prepared tin and spread it out evenly with a spoon. Tie round a double thickness of brown paper, which should be twice the height of the tin, around the tin. Bake the cake on the middle shelf for 4 hrs to 4 hrs 30 mins. It’s cooked when a skewer inserted in the centre comes out clean.

Let it cool in the tin for about 30 mins, then turn out onto a wire rack to cool completely. Make tiny holes with a skewer if you want to “feed” it once a week with 1tsp sherry. Wrap well in greaseproof paper, then cover with foil and place in an airtight tin until decorating just before Christmas.

Per slice: Cals 354, Fat 14g,

Sat fat 7g, Carbs 54g ✢ To assemble the cake, cut one quarter out of it. Slice diagonally across the wedge to give 2 “doorstop” shapes. Position one piece back into the gap made by the slice. Upturn the other and place on the top of the cake, with the thin side of this piece aligning with the thick side of the other.

✢ Brush all over with the apricot jam, then cover with marzipan and gently ease into place with your hands.

✢ To make the royal icing, whisk the egg whites in an electric mixer. Gradually beat in all the sugar to make a stiff icing. Continue beating for 5-10 mins to get a very smooth consistency that holds its shape. Add the glycerine and mix well. ✢ Spread the icing over the cake using a small palette knife or round-bladed knife. ✢ Make “snow” peaks on the top by lifting the knife upwards quickly, then top with the decorations. w&h