Christmas Cakes in Jars- Eaten with a spoon!

Flicking through one of the Christmas issues of Good Food Magazine I found a recipe for Christmas cakes in jars, complete with marzipan and icing!

I thought this sounded like an awesome idea, but was a little dissuaded when I mentioned the concept to the boyfriend and a few friends who all immediately asked “How would you eat it?”. Hmmmm, I started to think that maybe my baking lust was taking over my common-sense as my first thoughts had been “how cute!” and “How soon can I try this out?”


I have scaled down the recipe to make 5 portions and made a few amendments, including warming the dried fruit and brandy on the hob rather than leaving soaking overnight, using flavoured brandy and a mixed bag of dried fruit (I used Sainsburys basics for economy). Original recipe by Kerry Hemms in BBC GoodFood mag Dec 2012, mine is below:

  • 370g dried fruit mix (mine was sultanas, peel, currants, raisins and candied peel)
  • Zest and the juice of 1 orange
  • 5 tbsp Orange & Honey Brandy (from M&S)
  • 115g unsalted butter
  • 70g dark brown muscavado sugar
  • 40g light brown muscavado sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • Freshly grated nutmeg
  • 2 tablespoons apricot jam
  • 150g marzipan
  • 150g white fondant icing.

1. Pick out the candied peel from the mixed dried fruit and then chopped it finely for a better consistency.

2. Then put the dried fruit, orange zest, orange juice and brandy in a saucepan and over a very low flame, heat gently stirring regularly for around 10-15 mins.

3.Preheat the oven to 150°C Cream the sugar and butter together in a bowl adding the eggs one at a time, slowly add in the flour and spices stirring constantly.

3.Divide the mix between 5 jars (that have been sterilized first- how to here). Please remove any rubber seals if using Kilner jars or similar. Pop into a deep roasting dish, half fill the dish with water and place in the oven.

4. Bake for 1 hour. Remove and leave on a rack to cool.

5. Once completely cooled, smear a little of the apricot jam over the top of each cake and place a cut out circle of marzipan on top followed by a smidge of bottled water and then topped with a circle of the fondant icing.

6. Either decorate the cake with a fondant icing cut out shape e.g. snowflake, holly, star etc… Seal the jar and decorate however you fancy!

The recipe states that the cake keeps for 6 months once sealed!

When ready to eat, grab a spoon and get digging!



About kittenkirst

I'm a girl obsessed with all things food. Sweet, savoury, salty and everything inbetween captures my imagination! My favourite thing to do is spend hours leisurely reading from my cookbook collection and reading food blogs.....bliss! Feel free to have a nose at my blog and offer any suggestions or ideas!
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