English Christmas Cake

Ingredients

Directions

1. 1

   Cut 2 circles from baking paper so that they fit on the bottom of a springform pan (each approx. 22 cm ∅). Cut out 2 strips of baking paper for the sides of the tin so that they are approx. 5 cm above the edge. Place the strips on top of each other and fold both strips on one of the long sides to form an edge of approx. 2 cm. Cut the paper approx. 2 cm (until the crease) at a distance of approx. 1 cm. Place a circle on the bottom of the mould and press the strips against the inner edge of the mould so that the cut side lies flat on the bottom. Lightly grease the base and place a second circle on top. Lightly grease the base and the edge

2. 2

   Place whole almonds in an ovenproof dish and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 5 minutes until slightly brown. Let them cool down and chop them roughly. Mix 1 tbsp. flour and dried fruit in a bowl with your hands to loosen fruit lumps. Mix in roasted almonds

3. 3

   Melt the butter and whisk creamy in a large bowl with the whisks of the hand mixer. Sift sugar if necessary, allow to trickle in and beat the mixture for another 4 minutes. Whisk eggs and stir in portions. Stir in the last portion of egg with 1 tbsp. flour. Fold in the remaining flour and gingerbread spice and mix in ground almonds evenly with a tablespoon. Finally, stir in the fruit-flour mixture and 5 tsp. brandy

4. 4

   Spread the dough evenly in the mould. Lightly tap the mould on the work surface to close any air bubbles. Make a small hole in the middle of the cake on the surface so that the cake keeps a flat surface. Line the baking tray with some newspaper and place the mould on top. Fold more newspaper and place it around the edge of the baking tray. Tighten it with paperclips or a string. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for about 3 hours. In the meantime, turn the cake occasionally and cover with aluminium foil if its surface becomes too brown. Leave to cool completely on a grill, then remove the mould and baking paper

5. 5

   Prick the bottom and surface of the cake several times with a stick. Pour the rest of the brandy, except for 1 teaspoon, first into the holes in the bottom, then into the holes in the top. Place the cake on a plate. When the brandy is absorbed, wrap the cake in cling film and aluminium foil and store in a cool, dry place for at least 1 month

6. 6

   Remove the foil and place the cake on a cake plate or flat surface (for a particularly flat surface, turn the cake over and decorate the base). Heat apricot jam in a pot and spread on the cake

7. 7

   Knead marzipan for about 1 minute. If necessary, line the gaps between the cake and the plate with marzipan so that the base is flat. Roll out the remaining marzipan on a work surface dusted with icing sugar to form a large circle covering the top and edge of the cake (it is best to measure beforehand). Place the marzipan around the rolling pin and lift it onto the cake. Press the marzipan with your hands and smooth it down. Cut off excess marzipan with a knife. The lower edge of the marzipan should form a straight line at the bottom. If time permits, cover the cake slightly and leave it in a cool, dry place for another 1-2 days so that the marzipan can harden completely.

8. 8

   Brush marzipan with the remaining brandy. Roll out the marzipan fondant as before and place it on the cake in the same way, smooth it down with your hands. Cut off the excess glaze and use it for decoration (colour and shape the fondant as you like)

9. 9

   waiting time 4 weeks