Snow-topped holly cakes

Name: Snow-topped holly cakes
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 8 glacé cherries; 1 small holly sprigs, washed and dried; 200 grams dark muscovado sugar; 175 grams butter, chopped; 700 grams luxury mixed dried fruit; 50 grams glacé cherry; 2 teaspoons grated fresh root ginger; 1 zest and juice orange; 100 milliliters dark rum, brandy or orange juice; 85 grams pecan; 3 larges eggs, beaten; 85 grams ground almonds; 200 grams plain flour; 1 teaspoons baking powder; 1 teaspoon mixed spice; 1 teaspoon cinnamon; 250 grams pack marzipan, halved; 2 Tbsps warmed apricot jam; 500 grams pack fondant icing sugar

Snow-topped holly cakes could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 8. One portion of this dish contains roughly 13g of protein, 41g of fat, and a total of 987 calories. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes. A mixture of eggs, orange zest, spice, and a handful of other ingredients are all it takes to make this recipe so delicious. 676 people found this recipe to be tasty and satisfying. Onion-Topped Potato & Rutabaga Cakes (Neeps and Tattie Cakes), Snow-Topped Chocolate Mint Cookies, and Snow-topped Holiday Cupcake Recipe are very similar to this recipe.

Instructions

Tip the sugar, butter, dried fruit, whole cherries, ginger, orange zest and juice into a large pan.

Ingredients you will need

Dried Fruit

Orange Zest

Cherries

Butter

Ginger

Juice

Sugar

Equipment you will use

Frying Pan

Pour over the rum, brandy or juice, then put on the heat and slowly bring to the boil, stirring frequently to melt the butter. Reduce the heat and bubble gently, uncovered for 10 mins, stirring every now and again to make sure the mixture doesnt catch on the bottom of the pan. Set aside for 30 mins to cool.

Ingredients you will need

Brandy

Butter

Juice

Rum

Equipment you will use

Frying Pan

Stir the nuts, eggs and ground almonds into the fruit, then sift in the flour, baking powder and spices. Stir everything together gently but thoroughly. Your batter is ready.

Ingredients you will need

Almond Meal

Baking Powder

Spices

All Purpose Flour

Fruit

Egg

Nuts

Heat oven to 150C/130C fan/gas

Equipment you will use

Oven

Butter and line the base and sides of a 18cm square tin with baking paper. Spoon the cake mix into the tin and level the top with a spoon dipped into boiling water.

Ingredients you will need

Base

Butter

Water

Equipment you will use

Baking Paper

Bake for 45 mins, then turn oven down to 140C/120C fan/gas 1 and cook for 1 hr more or until a skewer inserted comes out clean. Cool on a wire rack. Will keep well-wrapped in foil for 2 months or freeze for 1 year.

Equipment you will use

Wire Rack

Oven

Skewers

Aluminum Foil

Carefully cut the square cake in half and trim the edges so that you see the texture of the cake on all sides.

Roll out each piece of marzipan on a surface dusted with icing sugar until the size of the top of each cake.

Ingredients you will need

Powdered Sugar

Marzipan

Roll

Generously brush the top of the cakes with jam, place jam-side down on top of the marzipan, then trim away the excess marzipan with a sharp knife.

Ingredients you will need

Marzipan

Jam

Equipment you will use

Knife

Make up the fondant icing to a spreading consistency, then spread on top of the cakes so that it slightly runs over the edges. Top with cherries and holly, then leave to set. Will keep in a plastic container in a cool place for 4-7 days.

Ingredients you will need

Fondant Icing

Cherries

Spread

Equipment

Ingredients

Servings:

glacé cherries 1small

holly sprigs, washed and dried 200grams

dark muscovado sugar 175grams

butter, chopped 700grams

luxury mixed dried fruit 50grams

glacé cherry 2teaspoons

grated fresh root ginger 1

zest and juice orange 100milliliters

dark rum, brandy or orange juice 85grams

pecan 3larges

eggs, beaten 85grams

ground almonds 200grams

plain flour 1teaspoons

baking powder 1teaspoon

mixed spice 1teaspoon

cinnamon 250grams

pack marzipan, halved 2Tbsps

warmed apricot jam 500grams

pack fondant icing sugar

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.