Provided by Becky of TheLifeStyleBlogger UK

If you haven’t already, it’s time to start pondering about your cake! Personally, this planning usually begins in October as I prefer to soak the fruit in plenty of liquor. Although you don’t need to soak it for that long—a few days would suffice.

Yet, if you, like me, find the prospect of consuming a giant Christmas cake intimidating, or perhaps your family isn’t large enough to share, here’s an alternative… and you still get to enjoy your delectable homemade Christmas cake!

Last year, it was mostly going to be just my husband and me savoring the cake, so instead of baking a big one like we traditionally do and struggling to finish it ourselves, I opted to make a tray bake Christmas cake, which was more manageable and provided bite-sized portions rather than large slices.

Here’s the recipe in case you’re excited to try it out this year. Oh, and they make wonderful homemade presents too…

Ingredients

250g raisins
250g natural glacé cherries, halved, rinsed, and thoroughly dried
100g cranberries
100 chopped apricots
150ml brandy, plus extra for feeding
150ml Disaronno, plus extra for feeding
250g unsalted butter, softened
250g light muscovado sugar
4 free-range eggs
1 tbsp black treacle
250g plain flour
2 tsp mixed spice
Half a jar of marmalade
Fondant icing
Marzipan

Directions

1/ To begin, place all the dried fruits into a large mixing bowl, pour the brandy and Disaronno over them, and stir well. Cover with clingfilm and let the mixture soak for three days (longer is preferable), stirring daily.

2/ Line a deep tray bake tin with a layer of parchment paper. Preheat the oven to 180°C.

3/ Measure the butter, sugar, eggs, and treacle into a large bowl and beat well. After thoroughly combining the mixture, add the flour and mixed spice, and mix until smooth.

4/ Lightly coat the soaked fruit with flour (to prevent them from sinking) and stir into the mixture. Then pour the batter into the prepared tin and level the surface.

5/ Bake in the center of the preheated oven for approximately 2 hours (check frequently), until the cake is firm to the touch and turns a rich golden brown. A skewer inserted into the center should come out clean when the cake is done. Allow the cake to cool in the tin.

6/ Once the cake has cooled, pierce it at intervals with a fine skewer and moisten with a bit of extra brandy and Disaronno (adjust to taste).

7/ Depending on the time available, continue feeding your cake daily with more brandy and Disaronno – OPTIONAL STEP

8/ When you’re satisfied with the alcohol content, start covering it with the marzipan and icing. Fondant icing is simpler to roll out and handle.

Brush the cake with marmalade before placing the marzipan; this helps it adhere to the cake and adds a delightful, sticky, citrusy kick! It also helps maintain moisture in the cake.

Roll out your marzipan to match the tin’s shape. Ensure you’ve rolled out enough to cover the top and sides, then gently lift it over the cake using a rolling pin. Once positioned, use the palms of your hands in circular motions to flatten the marzipan onto the cake, eliminating air bubbles for a smoother finish.

9/ Apply a thin layer of marmalade over the cake, then repeat the process with the fondant icing as you did with the marzipan.

10/ Upon achieving a satisfactory appearance, you can begin decorating your cake as desired. I opted for cute little red berries and green leaves (holly & berries) crafted from colored fondant icing. I did it manually since I lacked small cutters, but you might be able to find pre-made ones online.

If gifting them appeals to you, you can purchase inexpensive small plastic bags to place them in. Gifts that were a HUGE success with my family!