Tesco Finest Fruity & Indulgent Christmas Cake Kit 1.51kg

Cooking time: 2 hours 30 minutes. 

Method: Oven 

Kit contains: flour & spice blend; dark soft 

brown sugar; ready to roll icing; marzipan; 

brandy-soaked mixed fruit; apricot jam. 

You will need: 170g unsalted butter, at room 

temperature; 3 medium eggs, at room 

temperature; grated zest of 1 orange, plus 1 tbsp 

of juice; icing sugar (for dusting). 20cm deep 

loose bottomed round cake tin; baking 

parchment; greaseproof paper (for storage); 

tin foil (for Storage).

Method: 1. 'Pre-heat the oven to 150°C/ 

Fan 130°C/Gas 2.
2. Prepare the tin: Use 10g of the butter to grease 

the inside of the cake tin.  Line the base and sides 

with a double layer of baking parchment. Make a

 ‘lid’ out of another double layer of baking 

parchment. Do this by cutting a circle slightly larger

than the diameter of the cake tin. Cut a 20p sized 

hole in the centre and set aside. 
3. Remove 1 heaped tbsp of the cake flour mix and stir 

through the brandy-soaked fruits. Set aside. 
4. Beat together the butter and sugar until light

 and fluffy 
5. Add the eggs, one at a time, mixing well in-between.  

Stir in the orange zest and 1 tbsp orange juice.
6. Fold in the flour and spice blend and mix well.  
7. Fold in the floured dried fruit. 

For further instructions see underside of lid.
8. Spoon the mixture into the prepared tin and smooth 

the surface level. Make a small well in the centre of the 

cake the place the prepared parchment lid on top 

making sure that the lid does not touch the surface 

of the cake mixture.
9. Bake in the middle of the oven for 2- 2 ½ hours. 
10. As all ovens vary – after 2 hours, check the cake is 

cooked by inserting a skewer into the centre of the 

cake. The skewer should come out clean. If it does not, 

place the cake back in the oven to be baked for a 

further 15 minutes. Test again and repeat if required. 

The cake should take no longer than 3 hours to cook. 

The cake will be a dark golden brown with a soft 

spring when gently pressed and have a thin aerated 

crust layer on the top. 
11. Remove from the oven and allow to stand in the tin 

for a further 1 hour. Remove from tin and place on a 

wire rack to cool completely before decorating or 

wrapping for storage. 

To Decorate: For a completely flat surface, turn the 

cake over and decorate the base.  You may have to cut 

off a small part of the top of the cake to allow it to sit 

flat on a cake board or decorative plate.

French brandy marzipan: 

1. Dust the work surface with icing sugar, roll 175g 

marzipan into a ball and roll into a circle slightly 

bigger than the diameter of the cake. Use the loose 

bottom of the cake tin as a guide to cut to the 

exact size.
2. Brush the apricot jam evenly over the top of the 

cake and place the marzipan on top.

Ready to Roll Icing: 
1. Form the ready to roll icing into a ball and repeat as 

for the marzipan step 1.
2. Brush a little water over the marzipan and place 

the icing on top sliding gently into place 
Decorations:

1. Form the remaining marzipan into a ball and roll to approximately 4mm thick.
   2. Push out the star stencil printed on the box.
   3. Place the stencil over the marzipan and cut around the stencil using a sharp knife.
   4. Repeat to cut out number of stars you want on the cake
   5. Repeat steps 1-4 above with the remaining ready to roll icing.
   6. Brush the bottom of each star with a little water.
   7. Place on top of the cake.

Serves 24