Reinvent a classic with these individual, easy to make Christmas cakes. Dawn Food's cake base blended with festive spices and topped with seasonal decor create the ideal treat for celebrating the Christmas season.
8g Mixed spice
350g Whole egg
300g Vegetable oil
100g Black treacle
100g Glace cherry halves
35g Mixed peel
Soak the sultanas and currants in warm water for 20-30 minutes and then drain well. Wash the cherries in cold water to remove any excess syrup and drain well.
Add the Dawn Foods crème cake base, mixed spice, whole egg, vegetable oil, water, and black treacle to a mixing bowl fitted with a beater and mix on slow speed for 1 minute and then medium speed for 3 minutes.
Add all of the fruit and blend in on slow speed until fully incorporated. Deposit 120-125g into greased individual pudding moulds.
Bake in a deck oven at 170°C for 25-30 minutes.
Odense 30/70 Marzipan
Dawn Foods fondant sublime
Dobla chocolate Christmas decorations
On removal from the oven, invert the moulds to help create a flat base. Once totally cool, cut each one in half.
Roll out the Odense 30/70 marzipan to 1cm thick and cut out disks to fit in the middle of the cakes.
Spread boiled apricot jam onto the cuts and then sandwich together with a marzipan disk.
Mix some Dawn Foods fondant sublime straight from the pail until it softens and place it into a piping bag. Pipe onto the top of the cakes and decorate with Dobla chocolate Christmas decorations of your choice.
Recipe courtesy of Dawn Foods