Last Minute Whisky Marmalade Christmas Cake
A light and fruity cake which includes whisky and whisky marmalade, it's ideal to make as a last minute or alternative Christmas cake or just make it anytime you want a delicious cut and come again cake
- 175 grams soft margarine or butter
- 175 grams caster sugar
- 250 grams self-raising flour
- 2 large eggs, beaten
- 175 grams sultanas
- 125 grams raisins
- 50 g mixed peel
- 50 g glace cherries halved
- 1 tsp cinnamon
- 1 tsp mixed spice
- 2 tbsp Mackays Orange Marmalade with Whisky
- 1 tbsp Whisky
- 1 clementine sliced thinly
- 1 tbsp caster sugar
- 2 tbsp water
- glace cherries
- Mixed nuts
To make the cake:
Pre-heat the oven to 325F, 160C and grease and line an 8in/20cm round cake tin.
Put all the ingredients in a bowl and mix well.
Fill the tin with the mixture, smoothing the top.
Bake for 2 hours or until a skewer comes out clean. If the cake appears to be browning too quickly place a piece of foil over the top of the tin.
Allow the cake to cool in the tin for about 10 minutes, then turn onto a rack and leave until completely cold.
To make the topping
Place the sugar and water in a saucepan and heat slowly until all the sugar has melted.
Bring to the boil and simmer for about 5 minutes until it starts to thicken and become like syrup.
Add the clementine slices and simmer gently for 10 minutes. Watch it carefully to make sure the sugar syrup does not dry up.
Lift the clementine slices out of the syrup and place on a sheet of baking parchment to cool.
Set aside the syrup to cool.
Brush the top of the cake with the cooled syrup and place the clementine slices, cherries, and nuts in an attractive pattern over the top of the cake. Brush the nuts and fruits with the syrup.
Calories: 280kcalCarbohydrates: 45gProtein: 3gFat: 10gSaturated Fat: 5gCholesterol: 58mgSodium: 100mgPotassium: 185mgFiber: 1gSugar: 24gVitamin A: 325IUVitamin C: 3.1mgCalcium: 23mgIron: 0.7mg
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