Tesco Finest Fruity & Indulgent Christmas Cake Kit 1.51kg
£12.00
£7.95/kg
Tesco Finest Fruity & Indulgent Christmas Cake Kit 1.51kg
£12.00
£7.95/kg
Guideline Daily Amounts
- Energy
- 1204kJ 287kcal
- Fat
- 9.8g
- Saturates
- 6.2g
- Sugars
- 33.9g
- Salt
- 0.29g
Description
Ingredients
INGREDIENTS: Sugar, Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Dark Brown Sugar, Currants, Sultanas, Dried Chopped Dates, Raisins, French Brandy (5%), Glacé Cherries [Cherry, Glucose-Fructose Syrup, Sugar, Carrot Concentrate, Aronia Concentrate, Acidity Regulator (Citric Acid), Preservative (Sulphur Dioxide)], Candied Mixed Peel [Orange Peel, Glucose-Fructose Syrup, Lemon Peel, Sugar, Acidity Regulator (Citric Acid), Preservative (Sulphur Dioxide)], Sweetened Dried Cranberries [Cranberry, Sugar, Sunflower Oil], Almonds, Glucose Syrup, Water, Palm Oil, Glucose-Fructose Syrup, Apricot, Rice Flour, Invert Sugar Syrup, Humectant (Glycerol), Mixed Spices, Salt, Raising Agents (Potassium Hydrogen Carbonate, Monopotassium Phosphate, Monocalcium Phosphate), Stabilisers (Xanthan Gum, Sodium Carboxy Methyl Cellulose), Emulsifier (Mono- and Diglycerides of Fatty Acids), Sunflower Oil, Preservative (Potassium Sorbate), Flavourings, Gelling Agent (Pectin), Acidity Regulator (Citric Acid), Colour (Beta-Carotene).
Allergy Information
Number of uses
Net Contents
Preparation and Usage
Cooking time: 2 hours 30 minutes. Method: Oven You will need: flour & spice blend; dark soft brown sugar; ready to roll icing; marzipan; brandy-soaked mixed fruit; apricot jam. You will also 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 Mark 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.
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.
Marzipan:
1. Dust the work surface with icing sugar, shape approx. 175g of the 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 approx. 200g of 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:
- 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
| Typical Values | Per 100g | Per 73g |
|---|---|---|
| Energy | 1650kJ / 393kcal | 1204kJ / 287kcal |
| Fat | 13.4g | 9.8g |
| Saturates | 8.5g | 6.2g |
| Carbohydrate | 61.7g | 45.0g |
| Sugars | 46.4g | 33.9g |
| Fibre | 5.5g | 4.0g |
| Protein | 3.6g | 2.6g |
| Salt | 0.39g | 0.29g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| When prepared according to instructions. | - | - |
Return to
Using Product Information
While every care has been taken to ensure product information is correct, food products are constantly being reformulated, so ingredients, nutrition content, dietary and allergens may change. You should always read the product label and not rely solely on the information provided on the website.
If you have any queries, or you'd like advice on any Tesco brand products, please contact Tesco Customer Services, or the product manufacturer if not a Tesco brand product.
Although product information is regularly updated, Tesco is unable to accept liability for any incorrect information. This does not affect your statutory rights.
This information is supplied for personal use only, and may not be reproduced in any way without the prior consent of Tesco Stores Limited nor without due acknowledgement.
Tesco © Copyright 2025