This is an alternative to the traditional fruit cake and can be prepared in less than an hour. The base of this recipe can be used for any cake and the filling can be modified according to individual preference.
This cake recipe is especially great it you are a busy mum or working and don't have a lot of time on hand.
Ingredients:
For the cake:
175g unsalted butter
175g caster sugar
3 eggs beaten
175g self raising flour
1/2 cup mixed raisins
1-2 tbsp dark rum
For the filling
70g butter
200-250g brown sugar
125 evaporated milk
250-300g milk chocolate, chopped
50g dark chocolate
50g chopped almonds
200g marshmallows
For the icing
250g ready to roll icing fondant
1-2 tbsp icing sugar
Method:
To make the cake:
1. Preheat the oven to 180C. Lightly grease two circular baking tins (around 20cm diameter).
2. Cream together the butter and sugar until light and fluffy. Slowly add in the beaten egg.
3. Fold in sifted flour. Mix in the raisins and rum. Spoon this mixture into the baking tins.
4. Bake for 20 minutes, pierce with a toothpick to check if the cake is cooked, if the toothpick is clean the cake is ready. It should be light and still have a spring.
5. Leave to cool and then remove from a tray and let it rest on a baking wire.
For the filling:
1. Put the butter, milk and sugar in a saucepan and melt gently.Once the sugar is dissolved add the marshmallow, chopped chocolate and almonds. Mix well until it is smooth. Let is cool.
To assemble the cake:
1. Spread evenly the filling on top of one of the cakes. Place the other cake on top. Spread a little filling on the top so that the icing can stick to it.
2. To ice the cake, knead well the icing fondant until smooth and pliable. Sift a the icing sugar onto your work surface and begin to roll the icing until is it large enough to cover the entire cake. Carefully lift the icing onto the cake and ease down the sides to the bottom, trim off any excess icing.
3. Decorate with a ribbon or flowers as desired.
Tips:
You can make a Victoria's Sponge, by using the same cake base recipe but omit the raisins and rum.
For the filling just use whipped cream and strawberry jam.
This cake recipe is especially great it you are a busy mum or working and don't have a lot of time on hand.
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| Christmas Cake |
Ingredients:
For the cake:
175g unsalted butter
175g caster sugar
3 eggs beaten
175g self raising flour
1/2 cup mixed raisins
1-2 tbsp dark rum
For the filling
70g butter
200-250g brown sugar
125 evaporated milk
250-300g milk chocolate, chopped
50g dark chocolate
50g chopped almonds
200g marshmallows
For the icing
250g ready to roll icing fondant
1-2 tbsp icing sugar
Method:
To make the cake:
1. Preheat the oven to 180C. Lightly grease two circular baking tins (around 20cm diameter).
2. Cream together the butter and sugar until light and fluffy. Slowly add in the beaten egg.
3. Fold in sifted flour. Mix in the raisins and rum. Spoon this mixture into the baking tins.
4. Bake for 20 minutes, pierce with a toothpick to check if the cake is cooked, if the toothpick is clean the cake is ready. It should be light and still have a spring.
5. Leave to cool and then remove from a tray and let it rest on a baking wire.
For the filling:
1. Put the butter, milk and sugar in a saucepan and melt gently.Once the sugar is dissolved add the marshmallow, chopped chocolate and almonds. Mix well until it is smooth. Let is cool.
To assemble the cake:
1. Spread evenly the filling on top of one of the cakes. Place the other cake on top. Spread a little filling on the top so that the icing can stick to it.
2. To ice the cake, knead well the icing fondant until smooth and pliable. Sift a the icing sugar onto your work surface and begin to roll the icing until is it large enough to cover the entire cake. Carefully lift the icing onto the cake and ease down the sides to the bottom, trim off any excess icing.
3. Decorate with a ribbon or flowers as desired.
Tips:
You can make a Victoria's Sponge, by using the same cake base recipe but omit the raisins and rum.
For the filling just use whipped cream and strawberry jam.
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| Victoria's Sponge |
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| Cake for Baby Shower |
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