CAFE 

CHRISTMAS CAKE   

Ingredients: 

2 kg mixed fruit, chopped.

250 g butter                                               

1 ½ cups brown sugar, firmly packed

1/3 cup golden syrup

2 cups of fruit juice 

4 eggs, lightly beaten.

2 cups self-raising flour

2 cups plain flour 

2 teaspoons mixed spice

Method:

1. Line a deep 23cm round or 20cm square cake pan with three layers of baking paper, bringing paper 5 cm above edge of pan. (8 small tins.)

    

2. Soak the fruit with the juice. Add the fruit, butter, sugar, golden syrup to a large saucepan. Bring to the boil stirring, reduce heat, cover simmer five minutes.

3. Cool to room temperature. Stir in the eggs, one at a time and sifted dry ingredients. Spread mixture evenly in the prepared greased tin(s). 

4. Bake in a moderately slow oven 160 C for about one hour for small cakes, or two hours for a large cake until cooked. Check with a skewer. Cover hot cake with foil, cool in pan. 

This week students rolled out Royal icing and cut out a template to help them cover the cakes. They joined the corners, smoothed out the edges and cut off any excess icing around the sides. Next week students will be ready to decorate their cakes and then take them home.