Simnel Cake

A light fruit cake served traditionally around Easter. Hope you are sitting comfortably, time for a religion lesson (fun, right?!?!). Traditionally the number of balls on top of a simnel cake represents Jesus 12 apostles minus Judas. Some have 12 balls of marzipan to include Jesus with his apostles minus Judas. Lesson over, time for cake.

Makes 1 Cake

Cake Mixture
500g Dried Mixed Fruit (must include candied peel)
100g Glace Cherries, halved
200g Butter
200g Dark Brown Sugar
2 tsp Mixed Spice
5cl Cointreau
Juice and zest of a lemon
3 Eggs
225g Self Raising Flour
50g Ground Almonds

Topping
500g Ready Roll Marzipan
2-3 tbsp Apricot Jam
Icing Sugar

1. Preheat the oven to 170c/150c Fan assisted. Line a 20cm Cake tin with greaseproof paper. Cream butter and sugar together. It should be well combined. Then gradually add the eggs till its all mixed together and a runny consistency.

2.Then add the Cointreau, juice and zest of a lemon, dried mixed fruit and cherries, mix well. Add the flour, ground almonds and mixed spice and again mix well. It should be of a thicker consistency. Pour into the cake tin and bake for 1 hour and 15 mins. Test the cake by poking a toothpick through the centre. When pulled out it should be clean. If not put in for 5 minute intervals until baked through, Leave to cool on a wire rack.

3. For the topping, cut 2/3 of the block. Dust the surface with icing sugar and roll the portion out and cut into a circle. With the remaining marzipan make into 12 balls (I made one bigger to put in the centre). Warm the apricot jam in a pan on the hob. Base the cake with the apricot jam and apply the rolled out marzipan. Then dab each ball with apricot jam and arrange on top of the marzipan.

4. Preheat the grill and put the cake under for 5 - 6 minutes until the top is golden brown.

Welsh Cakes (V)

So I have been making these for quite a while and really should pen to digital paper. In time for St David's Day too. Dydd Gwŷl Dewi Sant Hapus! 

Makes 18-22 Welsh Cakes

250g Plain Flour, extra for dusting
100g Butter, cubed and softened, plus bit extra for the pan
½ tsp Baking Powder
100g Caster Sugar
100g Currants
1 tsp Mixed Spice
Dash of Cold Milk
Pinch of Salt
1 Egg

1. In a mixing bowl add the flour, mixed spice, baking powder and salt and mix well.

2. Add the butter and rub the dry mixture and butter between your fingers to resemble crumbs. Add the currants and egg to the mixture and stir with wooden spoon. Then add the dash of milk. It should bind and should be a soft dough texture. If too dry add a bit of milk, if too wet add flour.

3. Flour the surface and rolling pin. Place the dough and roll to a medium thickness (slightly thicker than a pound coin). Cut using a round 7cm circular cutter. Put on plate ready to cook.

4. Heat a baking stone (if you don't have one, I recommend the one below) or a frying pan will do, for either heat a bit of butter. I recommend cooking them in batches of two. Should take 3 minutes on each side. They should be golden brown and cooked through. If not serving straight away put in a sealed container.

Mini Christmas Cakes (V)

So these little gems are really good for stocking fillers, little gifts for people round the office or just to treat yourself to after a hard day of Christmas shopping. You will need a tray that can make individual cakes. You can use it to make other things the year round; mini cheesecakes, victoria sponges or other puddings. More than likely will try to make mini cake recipes because they are super cute

Makes 20 - 24

Overnight

200g Raisins
200g Currants
200g Sultanas
60g Candied Peel
100g Glace Cherries, quartered
Zest and Juice of 1 Lemon and Orange
200g Dark Brown Sugar
150g Butter
150ml Brandy

Cake Mix
2 tsp Mixed Spice
200g Self Raising Flour

50g Ground Almonds
2 Large Eggs
1tsp Vanilla Extract

Decoration
500g Marzipan Block
500g Icing Block
Writing Icing
Apricot Jam
Icing Sugar

1. In a large pan melt the butter, over a medium/low heat. Then add the sugar to the pan and stir till combined.

2. Add the juice and zest of the lemon and orange, the dried fruits (including cherries and candied peels). Then pour over the brandy and give a final mix. Turn off the heat and leave overnight. This should give the fruit a chance to absorb the alcohol.

3. Once they have soaked. Tip the mixture into a large mixing bowl. Then add the mixed spice, flour and eggs. Give this a really good mix so the mixture is fully combined.

4. Preheat the oven to 170c/160c fan assisted.  Spoon the mixture into the pan. It should be about 1/2 tbsp to get to the top. If you are using one with 12 spaces you will need to do this in two batches. Put in the oven for about 25 minutes. To test they have cooked all the way through, take a toothpick and pierce the centre. It should be clean when pulled out. If not put in the oven for longer. Then test again.

5. Allow a couple of minutes to cool in the pan. Then push out onto wire rack. Repeat step 4 with the rest of the mixture.

6. Now for the fun bit. Heat the apricot jam in a small pan over a low heat so it doesn't burn.

7. Cover the work surface with icing sugar for you to roll out the marzipan and icing sugar. Use the loose bottoms of the pan to cut the circles for the top. You will need 24 in total. You may need more marzipan/icing if you like it thick.

8. Brush the top of the cake with apricot jam and place the marzipan on top. Then brush again with the apricot jam and place the circle of icing on top.

9. You can have them plain or get some writing icing to have a nice pattern, a tree, robin etc. Get creative or go nuts like me. Or go simple yet elegant and sprinkle with icing sugar.

Enjoy with some mulled wine.

The pan I used to bake the cakes is here:

Mincemeat

Seriously its simple to make your own mincemeat. Kind of got bored making a Christmas cake every year so this year im going to make those small bits of Christmas. Starting off making the Mince for the pies. Yes you could get the ready made stuff but I find it too sugary. So give this a go. For the vegetarian option use vegetarian suet instead of the original.

Makes 1 litre jar

500g Mixed Dry Fruit
100g Suet
1 Bramley Apple, peeled and grated
2 tsp Mixed Spices
80ml Brandy
150g Brown Sugar
Juice and Zest of an Orange
Juice and Zest of a Lemon

1. Put all the ingredients in a bowl and give it a good mix.

2. Sterilize the jar before putting the mincemeat in the jar. Do this by cleaning with warm soap water and placing in the oven for 5 minutes at 150c.

3. Once the jar has cooled down, spoon the mixture into the jar. I would advise leaving the mixture to absorb the flavours for about 2 weeks before putting in the pies.

I will do the mince pies recipes in a couple of weeks. Watch this space