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Nut Free Christmas Cake

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If you’re not a fan of traditional fruit cake and are looking for a different Christmas cake recipe, then why not try this delicious nut free version, which has an exotic twist! From our friends at Cake Decorating TV (CDTV), it's packed full of succulent exotic fruits like pineapple, mango and papaya; the perfect modern Christmas cake recipe!
 
Don't forget, you can get more wonderful modern cake recipes from any isse of Cake Decoration and Sugarcraft! 
 
 
 
 

 

 

 

 

Nut Free Christmas Cake

 

Ingredients

1kg dried ready-to-eat tropical fruits, eg mango, pineapple and papaya, chopped 

100g angelica, chopped 

100g red glace cherries, quartered or halved 

250g (8oz) butter 

250g (8oz) light muscovado sugar  

4 medium eggs R 300g (10oz) plain flour 

1 tsp of five-spice powder 

4-5 tbsp of rum 

20cm round or 18cm square cake tin, lined with baking parchment.

 

To  watch the accompanying video to go with this recipe, simply sign up to www.cakedecorating.tv.

 

Method

1. Set the oven to cool Gas Mark 2 or 150°C.
 
2. Mix together the dried fruits, angelica and cherries.
 
3. Cream the butter, sugar and 5-spice powder together, until the mixture is light and fluffy and pale in colour. Gradually beat in the eggs one at a time along with a dessertspoon of flour with each egg. Fold in the remaining flour, and stir in the chopped fruit and mix well. Spoon the mixture into the prepared tin and use a damp hand to smooth the surface flat. 
 
4. Bake in the centre of the oven for about 21/2-3 hours, covering the cake with a sheet of baking parchment or foil if it appears to be browning too quickly. To test if the cake is cooked, insert a warmed skewer and if it comes out clean then the cake is cooked, but if any of the mixture sticks to the skewer, then return the cake to the oven and cook for a little longer. 
 
5. Remove the cake from the oven and leave to cool in the tin, placed on a cooling rack. After 10-15 minutes, while the cake is still warm, pour the rum over the top of the cake, and tilt the cake so that the rum runs over the entire surface, then leave to cool completely. 
 
6. To store the cake, when it is cold wrap in baking parchment then in foil and store in a cool place for up to 2 months.
 

Top Tip!

Make sure you use a 5-spice powder which doesn’t contain any onion or garlic, or alternatively make your own blend from ground cinnamon, ginger, cloves, nutmeg and star anise.
 

 

For more fantastic inspiration, head over to Cake Decorating TV (CDTV), the home of expert tutorials for cake decorators everywhere! CDTV is a fun and informative online cake decorating school aimed
at all levels of ability from beginners to the experienced cake decorator. Learn from their team of award winning, internationally renowned, professional cake decorators through thousands of hours of online classes. Whether you want to learn the basics to decorate your child’s fist birthday cake, create some showstopping sugar dahlias for your daughter’s wedding or wow your guests with your isomalt skills, their expert tutorials are designed to help you reach your goals. Wherever you are in the world, whatever your level of skill, CDTV are with you every step of the way.

With membership starting from as little as £6.45 per month, CDTV members get:
❄️ Free monthly digital copy of Cake Decoration & Sugarcraft magazine (normally £3.99) to enjoy anywhere, any time!
❄️ 10% OFF every order at www.cakecraftworld.co.uk and www.cakecraftshop.co.uk
❄️ Free tickets to industry events and exhibitions, including The Cake and Bake Show!
❄️ Exclusive access to members only Facebook group
❄️ A brand new tutorial every week
❄️ Fantastic monthly prize draw!

With a free subscription to Cake Decoration and Sugarcraft to get your hands on, what are you waiting for?!

Ideas & Inspiration

03/12/2018 Share this story Share on Facebook icon Share on Twitter icon Share on Pinterest icon Share on Google Plus icon Share on Linked In icon Share via Email icon

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