Name: Paul Hollywood's Christmas Cake
Yield: 16 slices
Ingredients: 450 g sultanas; 225 g raisins; 225 g dried apricots (chopped); 115 g prunes (chopped); 55 g glacé pineapple; 225 g glacé cherries (chopped); 225 g chopped candied peel; 115 g blanched almonds (toasted and very roughly chopped); Finely grated zest and juice of 1 orange; 70 ml brandy; 225 g unsalted butter (softened); 200 g light muscovado sugar; 5 large eggs; 280 g plain flour; To finish; 2 tbsp apricot jam; 500 g quantity marzipan (see page 255, or a 500g packet ready made marzipan); Icing sugar for dusting; 500 g quantity royal icing (see page 255, or a 500g packet ready-to-roll fondant icing)

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What do you think about when you think of Paul Hollywood? You might think of baking but more specifically, baking bread. Certainly, I associate Paul Hollywood with bread baking rather than cake baking. So I was surprised and delighted when I received a copy of his book ‘How to Bake’ to review, to see that as well as lots of bread recipes but also lots of other bakes too incluidng Paul Hollywood’s Christmas Cake.

Bake a Christmas Cake from Paul Hollywood's How to Bake

How to Bake by Paul Hollywood

Getting started with Bread
is a great way to start, it’s a comprehensive guide to baking bread covering everything from different types of flour, through techniques and tools. I liked the use of step by step pictures as
well as written instructions.

Basic Breads covers white and wholemeal loaves in different shapes and variations, soda bread, flatbreads, Italian bread and even crumpets.

Flavoured Breads moves us on to introducing savoury and sweet ingredients into the dough, some lovely recipes for breadsticks, Coriander, olive and onion bread, Bacon and Cheddar
loaves, Pecan loaf, and Hot Cross Buns.

Sourdough Bread is a real challenge for any baker but Paul takes us through all the steps and makes it sound achievable. As well as basic sourdough breads, he offers recipes such as Sour olive bread, Muesli and banana sourdough and Lavender honey and toasted almond sourdough. So many tempting flavours, it makes me really want to give this a go!

Croissants, Danish & Brioche takes us into the realm of sweetened yeasted dough, there is a lot of technique involved in making these sweet breads and they can be time consuming. If you
are worried about technique there is a double page spread of photographs showing how to make the croissant dough, they are clear and easy to follow.

Biscuits, Puddings and Cakes and now we come to the chapter which surprised me, however it’s clear that these recipes are just as important to Paul as the bread. Sweet and savoury biscuits, strudels, Baklava, crumble, soufflé, cheesecake, chocolate cake, muffins, brownies, Buche de Noel and Christmas cake.

Tarts and Pies If you’ve seen the Great British Bake off, you will know that pies are something Paul is passionate about. In this chapter Paul demystifies pastry making with recipes and techniques for different types of pastry and recipes for everything from Lemon meringue pie to hot water crust pork pies.

Who is it for?

How to Bake is a book for anyone who wants to bake, whether you want to learn how to make bread for the first time, to extend your repertoire or challenge yourself to try something new.

Pros and Cons

Pros: I loved the step by step photographs and there is also a photo of every recipe. I like to know what I’m aiming for. The introductions to each chapter make you feel that you are really getting the benefit of Paul Hollywood’s years of experience

Cons: It’s a big book and quite heavy, but that is a very little ‘con’ and only relevant if you are trying to read it in bed!

Ease of use

The instructions are easy to follow, there is quite a lot to read at the start of each chapter and it’s worth reading this through before diving into the recipes.

Worth buying?

I would recommend this book, it is well thought out with techniques explained clearly in words and pictures, definitely worth buying.

As I hadn’t yet made my Christmas cake, I decided to try Paul’s recipe, the photograph above is from the book.

How to make Paul Hollywood’s Christmas Cake

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Paul Hollywood's Christmas Cake

This is a classic, richly fruited Christmas cake – deliciously moist and substantial. It tastes wonderful just as it is, but of course the addition of marzipan and snowy white icing make it much more festive and spectacular. You can either make your own marzipan, or use a good-quality bought one. The same goes for the icing.

Course: Baking

Cuisine: British

Keyword: cake, Christmas, fruitcake

Servings: 16 slices

Author: Farmersgirl Kitchen

Ingredients

450 g sultanas
225 g raisins
225 g dried apricots chopped
115 g prunes chopped
55 g glacé pineapple
225 g glacé cherries chopped
225 g chopped candied peel
115 g blanched almonds toasted and very roughly chopped
Finely grated zest and juice of 1 orange
70 ml brandy
225 g unsalted butter softened
200 g light muscovado sugar
5 large eggs
280 g plain flour
To finish
2 tbsp apricot jam
500 g quantity marzipan see page 255, or a 500g packet ready made marzipan
Icing sugar for dusting
500 g quantity royal icing see page 255, or a 500g packet ready-to-roll fondant icing

Metric - US Customary units

Instructions

Combine all the dried and glacé fruit, candied peel and almonds in a large bowl. Add the orange zest and juice, and the brandy. Mix well,cover and leave for several hours or overnight.
Heat your oven to 150˚C. Line the base and sides of a 20cm round deep cake tin with a double thickness of baking parchment, cutting it so that it stands a good 5cm proud of the top of the tin.
In a very large mixing bowl, beat the butter and sugar together for several minutes until pale and fluffy. Beat in the eggs, one at a time, adding a little of the flour with each to prevent the mixture from splitting.
Stir in the fruit mixture. Sift the remaining flour over the mixture and fold in, using a large metal spoon. Spoon the mixture into the prepared cake tin and level the surface.
Bake in the middle of the oven for 3 hours, then check by insert a skewer into the centre – if it comes out clean, the cake is cooked. If not, give it a further 15–30 minutes. Leave the cake to cool before removing it from the tin.

To marizpan your cake

When your cake is completely cooled – and ideally after a couple of days – you can marzipan and ice it. Warm the apricot jam gently in a saucepan with a splash of water to thin it down, sieve, then brush all over the cake.
Roll out 300g of the marzipan to a large circle, about 4mm thick. Using the cake tin as a guide, cut a round of marzipan to fit the top of the cake and position it.
Roll out the other 200g marzipan with the trimmings and cut 2 long strips to fit around the side of the cake. Position these, then smooth the marzipan and mould the edges together.
If you are using ready-to-roll icing, roll it out on a surface lightly dusted with icing sugar to a thickness of about 5mm. Lift it over the marzipan, smooth down and trim off the excess at the base.
If you are using homemade royal icing, smooth it over the cake with a palette knife. You can leave it smooth or swirl it into peaks with the back of a spoon or your palette knife, as you choose. Leave to set.
Wrap a ribbon around the side of your Christmas cake and finish as you wish with festive decorations.

Here is my cake, it is much lighter than the one I usually make but it is packed full of fruit. There seemed to be a lot of mixture, too much for my 20cm tin, so I baked the remaining mixture in a small loaf tin.

The advantage of this was that I was able to taste the cake without cutting into my Christmas cake! In fact, the cake cuts very well as the texture of the cake is quite dense but moist and not over sweet. As an apricot and prune fan, I particularly enjoyed the dried fruits. I’ll be interested to see how the cake matures.

How to Bake by Paul Hollywood is published by Bloomsbury RRP £20, Popular On line Retailer £8.86

Thanks to Bloomsbury for the opportunity to review this book

More Christmas Cake Recipes

Festive Light and Fruity Whisky Marmalade Cake is a delicious alternative to traditional Christmas Cake

Christmas Fruit Cake Recipe

Tin Can Mini Christmas Cakes – Eats Amazing

Pumpkin Fruit Cake – Fab Food 4 All

Rosca de Reyes, Spanish Epiphany Cake – Fuss Free Flavour

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belleau kitchen

Excellent review and lovely cake. I like that it looks lighter and paler than traditional Christmas cake which I find too rich. Must have been the most incredible aroma in the kitchen.

Jacqueline

It's a great book. I have only had a read of it so far and haven't tried a recipe yet.I don't seem to have had the time. Your cake looks good. Are you going to keep it for Christmas and feed it alcohol?

Milo Cakecraft

Great post Janet, can see many people this Christmas looking at what Paul Hollywood has to offer!

Hayley x

HelenJ

Loving this book! The cherry and chocolate muffins are easy and delicious. Mixed up the fruit for this cake last night and was a bit doubtful about the lack of treacle and spices in the recipe, so greatly appreciated your comments and the photo of the finished cake slice – very useful! Definitely going to give it a go and, in fact, it might make a really nice change from the usual round of Christmas sweet things that all end up tasting the same!

Janice

Glad you found my post useful, Helen. It is a lovely cake, but as you say not the usual Christmas Cake you expect!

Adela Bell

Hi, can I bake this in advance?. If so can I add alcohol and how would I store it. My first time baking this Christmas Cake.

Janice Pattie

Hi Adela
Yes, do make it in advance wrap in baking parchment and then foil and you can 'feed' your cake with alcohol by pricking it with a skewer and pouring over some whisky, brandy or rum. You can repeat this every two weeks until you want to eat the cake. If you want to add alcohol at the baking stage I would suggest you soak your fruits overnight in alcohol, they should soak it up and you can then use the fruit. As per the recipe. Hope you enjoy the cake.

How to Bake Paul Hollywood’s Christmas Cake