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Naked Christmas cakes

Naked Christmas cakes

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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. 


1000g Dawn Foods crème cake base, plain

8g Mixed spice

350g Whole egg

300g Vegetable oil

225g Water

100g Black treacle

230g Sultanas

130g Currants

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

Apricot jam

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

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